📝 About This Recipe
Experience the pinnacle of Japanese culinary artistry with this Sashimi Moriawase, a curated selection of the finest raw seafood. This dish celebrates 'shun'—the peak seasonality of ingredients—offering a masterclass in texture, from the buttery richness of Otoro to the clean, oceanic snap of Madai. It is a visual and sensory journey that honors the purity of the ocean through precision knife work and elegant presentation.
🥗 Ingredients
The Seafood (Sashimi Grade)
- 150 grams Hon Maguro (Bluefin Tuna Akami) (lean, deep red loin)
- 150 grams Sake (Atlantic Salmon) (high-fat belly preferred)
- 150 grams Hamachi (Yellowtail) (chilled and firm)
- 100 grams Madai (Red Sea Bream) (white fish for contrast)
- 4 pieces Hotate (Hokkaido Scallops) (large, sweet, and plump)
The Foundation and Garnish
- 1/2 large Daikon Radish (shredded into long, thin 'tsuma' strands)
- 8-10 pieces Shiso Leaves (Perilla) (fresh and vibrant green)
- 2 tablespoons Wasabi Paste (ideally freshly grated Hon-Wasabi)
- 1/4 cup Gari (Pickled Ginger) (to cleanse the palate)
- 1 pinch Benitade (Red Water Pepper Sprouts) (optional for color)
- 1/4 cup Shredded Carrot (for additional color contrast)
- 1 piece Lemon or Sudachi (cut into thin half-moons)
Accompaniments
- 1/2 cup Japanese Soy Sauce (Shoyu) (high-quality brewed soy sauce)
- 1 teaspoon Toasted Sesame Seeds (for garnishing the salmon)
👨🍳 Instructions
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1
Begin by preparing the 'Tsuma' (daikon garnish). Peel the daikon and slice it into paper-thin sheets, then julienne into needle-thin strands. Soak these in ice water for 10 minutes to make them crisp and translucent, then drain and pat dry thoroughly.
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2
Ensure your workspace is clinical. Use a very sharp Japanese Yanagiba (slicing knife) or a high-quality chef's knife. Keep a damp, clean cloth nearby to wipe the blade between different types of fish.
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3
Prepare the platter by creating small mounds of the crisp daikon 'tsuma'. These will act as the structural base for your fish to lean against.
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4
Slice the Maguro (Tuna). Using a long, single-stroke pulling motion (Hira-zukuri), cut the loin into 1/2-inch thick rectangular slices. Do not saw the fish; let the weight of the knife do the work.
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5
Slice the Sake (Salmon). Cut across the grain into slightly thicker slices than the tuna to accentuate its fatty texture. You can add two small vertical slits on the surface for a decorative 'Kanoko-buri' effect.
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6
Slice the Hamachi (Yellowtail). Cut these at a slight diagonal (Sogu-zukuri) to create beautiful, wide surface areas that showcase the pinkish-white flesh.
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7
Prepare the Madai (Sea Bream). This white fish is firmer, so slice it thinner (Usu-zukuri) so it is almost translucent, allowing the delicate flavor to shine.
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8
Prepare the Hotate (Scallops). Slice each scallop in half horizontally, but not all the way through, opening it like a butterfly. Place a tiny sliver of lemon inside the fold for a citrus note.
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9
Arrange the fish on the platter. Place a Shiso leaf on each daikon mound, then lean 3-4 slices of one type of fish against it. Group the fish by color, alternating reds, whites, and oranges for visual appeal.
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10
Place a small, neat mound of wasabi in one corner of the platter and a bouquet of pickled ginger (gari) in another.
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11
Scatter the shredded carrots and benitade sprouts around the plate for pops of color, and tuck the lemon slices between the different fish varieties.
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12
Serve immediately with individual small dipping bowls of high-quality soy sauce. Instruct guests to place a small dab of wasabi directly on the fish rather than mixing it into the soy sauce.
💡 Chef's Tips
Always purchase 'Sashimi Grade' fish from a reputable fishmonger; standard grocery store fish is not safe for raw consumption. Keep the fish in the refrigerator until the very second you are ready to slice it; cold fish is easier to cut and tastes better. When slicing, use the 'pull-cut' technique—start with the heel of the knife and pull back in one smooth motion to avoid tearing the delicate fibers. Wipe your knife with a vinegar-soaked cloth between fish types to prevent flavor transfer and ensure clean cuts. If you cannot find daikon, very thinly sliced cucumber or even curly endive can serve as a structural garnish.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo Sake to complement the delicate fats of the fish. A chilled Japanese lager like Sapporo or Asahi provides a refreshing contrast to the rich tuna. Serve with a side of Miso Soup and a small bowl of seasoned Sushi Rice if you desire a more filling meal. Green tea (Sencha or Matcha) is the traditional non-alcoholic accompaniment to cleanse the palate between bites. Start the meal with a light Sunomono (cucumber salad) to awaken the taste buds.