Japanese · Lunch · Dinner
Salmon and Tuna Sashimi
刺身 (Sashimi)
Cool, silky slices of sashimi-grade salmon and tuna, fanned over crisp shredded daikon and cucumber with wasabi, pickled ginger and a light dip of reduced-sodium soy sauce. A clean, protein-rich plate with no cooking needed.
- Prep
- 25 min
- Cook
- No cooking
- Total
- 25 min
- Serves
- 2
Calories come from: Carbs 9% · Fat 37% · Protein 54%
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Ingredients
For 2 servings- 200 g pieceSashimi-grade salmon fillet, skinless
- 200 g blockSashimi-grade tuna loin (yellowfin or bigeye)
- 1 piece, about 10 cm150 gDaikon radish, peeled
- 1/2 medium100 gCucumber
- 2 cups500 gIce water, for crisping daikon
- 4 leavesShiso (perilla) leaves (optional)
- 1 tsp5 gWasabi paste
- 2 tbsp20 gPickled ginger (gari)
- 2 tbsp32 gReduced-sodium soy sauce
Steps
- 1
Buy fish labelled sashimi- or sushi-grade (previously frozen to kill parasites) and keep it refrigerated below 4 °C / 40 °F until slicing.
- 2
Chill two serving plates and a very sharp knife in the fridge.
- 3
Cut the daikon into very fine long threads using a julienne peeler or knife.
- 4
Soak the daikon threads in the ice water for 10 minutes to crisp them.
- 5
Slice the cucumber into thin rounds or matchsticks.
- 6
Drain the daikon well and pat it dry with paper towel.
- 7
Pat the salmon and tuna dry with clean paper towel.
- 8
Slice each fish across the grain into pieces about 5 mm (1/4 in) thick, using one long, smooth pull of the knife per cut.
- 9
Mound the daikon and cucumber on the chilled plates and lay the shiso leaves on top, if using.
- 10
Fan the salmon and tuna slices over the shiso and vegetables.
- 11
Add a small mound of wasabi and pickled ginger to each plate.
- 12
Pour the soy sauce into small dishes for dipping and serve straight away; refrigerate any leftovers immediately and eat within 24 hours.
Swaps, storage and make-ahead
Swaps
- Use tamari labelled gluten-free instead of soy sauce, and choose wasabi and pickled ginger labelled gluten-free too, since some contain wheat or additives.
- Swap the shiso for crisp butter lettuce or a few mint leaves if shiso is hard to find.
- Replace the tuna with more sashimi-grade salmon, or use sashimi-grade hamachi (yellowtail), if good tuna isn't available.
- Use shredded carrot alongside or instead of daikon for a sweeter, easier-to-find bed of vegetables.
Storage
Sashimi is best eaten fresh; refrigerate any leftovers straight away in a sealed container below 4 °C / 40 °F and eat within 24 hours. Do not freeze sliced sashimi or the daikon garnish.
Make ahead
Up to a few hours ahead, shred the daikon and keep it in ice water in the fridge, and slice the cucumber and chill it covered. Slice the fish only just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishSoyGlutenMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (604 g) | Per 100 g | |
|---|---|---|
| Calories | 356 kcal | 59 kcal |
| Protein | 47.1 g | 7.8 g |
| Carbohydrates | 7.4 g | 1.2 g |
| of which sugars | 3.1 g | 0.5 g |
| Fiber | 2 g | 0.3 g |
| Fat | 14.4 g | 2.4 g |
| of which saturated | 3.3 g | 0.5 g |
| Sodium | 872 mg | 144 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
