📝 About This Recipe
Sashimi Moriawase is the pinnacle of Japanese culinary minimalism, where the quality of the ocean's bounty takes center stage. This curated platter celebrates 'shun'—the peak seasonality of ingredients—featuring a harmonious balance of lean, fatty, and textural treasures. Each slice is a masterclass in precision, designed to melt on the tongue while honoring the pure, unadulterated essence of the sea.
🥗 Ingredients
The Fish (Sashimi Grade)
- 150 grams Maguro (Bluefin Tuna Loin) (Saku block, lean Akami or medium-fatty Chutoro)
- 150 grams Sake (Atlantic Salmon) (Preferably belly cut for richness)
- 150 grams Hamachi (Yellowtail) (Firm and buttery)
- 4 pieces Hotate (Hokkaido Scallops) (Large, sweet, and plump)
- 100 grams Tai (Sea Bream or Red Snapper) (Thinly sliced white fish)
The Tsuma (Garnish and Bedding)
- 1/2 Daikon Radish (Shredded into long, thin translucent strands)
- 8-10 pieces Shiso Leaves (Perilla) (Fresh and vibrant green)
- 1/2 Cucumber (Sliced into decorative fans)
- 1 Lemon (Thinly sliced into half-moons)
Condiments and Accoutrements
- 2 tablespoons Wasabi (Freshly grated Hon-wasabi or high-quality paste)
- 1/4 cup Gari (Pickled Ginger) (To cleanse the palate)
- 1/2 cup Shoyu (Soy Sauce) (Preferably a premium aged or sashimi-specific soy sauce)
- 1 piece Tsume or Sudachi (Japanese citrus for a bright acidic finish)
👨🍳 Instructions
-
1
Ensure all fish is kept chilled at 38°F (3°C) until the exact moment of slicing. Prepare a bowl of ice water for the garnishes.
-
2
Prepare the Daikon 'Tsuma' by peeling the radish and using a mandoline or sharp knife to create paper-thin sheets, then julienne into long threads. Soak in ice water for 10 minutes to make them crisp and curly, then drain and pat dry.
-
3
Place a large platter in the refrigerator to chill. A cold plate prevents the delicate fish fats from melting prematurely.
-
4
Using a very sharp Yanagiba (sashimi knife), slice the Maguro (Tuna) into rectangles roughly 1cm thick and 5cm long. Use a single, smooth pulling motion from the heel of the knife to the tip to avoid jagged edges.
-
5
Slice the Salmon at a slight 45-degree angle against the grain. This creates a beautiful ripple pattern and ensures a tender mouthfeel.
-
6
For the Hamachi, cut slightly thicker slices (about 1.2cm) to highlight its firm, buttery texture.
-
7
Prepare the Tai (Sea Bream) using the 'Usu-zukuri' method: slice it extremely thin, almost translucent, as white fish is tougher than tuna or salmon.
-
8
Butterfly the Scallops by slicing them horizontally through the middle, but not all the way through, so they open like a book. Place a tiny sliver of lemon inside for zest.
-
9
Begin plating by creating small mounds of shredded daikon toward the back of the platter. Lean the Shiso leaves against these mounds to act as a backdrop for the fish.
-
10
Arrange the fish in odd numbers (3 or 5 slices per variety), which is traditional in Japanese aesthetics. Place the heavier, darker fish (Tuna) at the back and the lighter, delicate fish (White fish/Scallops) at the front.
-
11
Nestle a small mound of Wasabi and a cluster of Gari on the side of the plate, ensuring they do not touch the fish directly.
-
12
Garnish with cucumber fans and lemon slices between the different types of fish to prevent flavors from mingling and to add vibrant color contrast.
-
13
Serve immediately with individual small dipping bowls of premium Shoyu.
💡 Chef's Tips
Always buy 'Sashimi Grade' fish from a reputable purveyor; 'fresh' fish for cooking is not safe for raw consumption. When slicing, never 'saw' the fish; use one long, continuous pull-stroke to keep the surface of the fish glossy and smooth. Wipe your knife with a damp cloth between slicing different types of fish to keep the flavors pure and the cuts clean. If you can't find fresh Wasabi, mix wasabi powder with a tiny amount of water and let it sit for 5 minutes to develop its full heat. Keep your hands cool; if they are too warm, rinse them in cold water before handling the fish to maintain its quality.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake to complement the clean flavors of the raw fish. Serve with a side of Miso Soup with silken tofu and wakame to warm the palate between bites. A light sunomono (cucumber salad) provides a refreshing vinegary contrast to the fatty salmon and tuna. Hot green tea (Sencha or Genmaicha) is the traditional non-alcoholic accompaniment to aid digestion. For a full meal, serve with a small bowl of perfectly seasoned sushi rice (shari) on the side.