Sashimi (Raw Sliced Salmon and Tuna)
Why this recipe works
- Fast, no-cook preparation: With no cooking required, the dish comes together quickly once the fish is properly chilled and ready to slice.
- Clean slicing matters: Cutting against the grain with a sharp knife gives neat pieces that eat smoothly rather than tearing or feeling fibrous.
- Few ingredients, clear focus: Sashimi-grade fish, soy sauce and wasabi keep the flavour direct, letting the texture and freshness of the salmon and tuna lead.
Get the most out of this recipe
Ingredient notes
- Choose fish carefully: Use sashimi-grade salmon and tuna from a trusted fishmonger, and make clear that the fish will be eaten raw.
- Keep it cold and dry: Pat the fish dry before slicing and keep it well chilled so the knife passes through cleanly.
- Check the soy sauce: Soy sauce varies by brand and may contain wheat; use a suitable gluten-free option if needed.
Timing notes
- Chill before slicing: A brief chill in the coldest part of the fridge helps firm the fish slightly for cleaner, more even slices.
- Serve straight away: Sashimi is at its best immediately after slicing, while the fish is cold and the texture is fresh.
Common mistakes
- Avoid sawing cuts: Use one smooth pulling motion with a sharp knife; a dull blade can tear the fish and leave ragged slices.
- Do not hold it casually: Keep sliced fish covered and very cold if it must wait briefly, and do not refreeze it after serving.
Authenticity notes
- Minimal seasoning: Sashimi is traditionally served simply, with the fish left plain so its texture and clean flavour remain central.
- Classic accompaniments: Soy sauce and wasabi are the standard pairings, used as a light dip rather than a heavy sauce.
Equipment you'll need
Ingredients
Instructions
- Keep the salmon and tuna well chilled until the moment you are ready to slice. Pat the fish dry with kitchen paper, then place it on a cutting board.
- Using a very sharp knife, slice the salmon against the grain into clean, even pieces about 5 mm thick. Wipe the blade between cuts for the neatest slices.
- Slice the tuna the same way, aiming for similar thickness so it eats evenly. Arrange the fish on a chilled plate if possible.
- Pour the soy sauce into a small dipping dish and add the wasabi paste on the side so each person can mix to taste. Serve immediately.
Recipe notes
Tips
- Use sashimi-grade fish from a trusted fishmonger and keep it refrigerated right up to serving.
- For cleaner slices, chill the fish for 10 minutes in the coldest part of the fridge, then slice in one smooth pull of the knife.
- Food safety: raw fish is higher risk for pregnant people, young children, older adults, and anyone immunocompromised; consider using cooked fish instead.
Substitutions
- Replace Soy sauce with light-soy-sauce for a slightly lighter, less intense dip.
- Replace Wasabi paste with ponzu-sauce for a citrusy dipping sauce.
Storage
- Sashimi is best eaten immediately. If you must hold it briefly, keep the sliced fish covered and very cold in the fridge and eat within 2 hours; do not re-freeze.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Fish Soybeans
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Sopes (Thick Masa Corn Cakes with Beans and Salsa)
Thick masa cakes topped with beans, lettuce, salsa and cotija
Agedashi Tofu (Fried Tofu in Dashi Broth)
Crisp fried tofu served in warm dashi broth
Verdure in Pinzimonio with Bagna Cauda (Raw Vegetables and Warm Anchovy Dip)
Raw vegetables served with warm anchovy and garlic bagna cauda
Devilled Eggs with Mayonnaise, Dijon Mustard and Paprika
Devilled eggs with a creamy Dijon and mayonnaise filling
Christmas Seafood Platter (Spanish-Style Prawns, Mussels and Octopus)
Chilled seafood platter with lemon, olive oil, parsley and paprika
Tempura (Crispy Fried Seafood and Vegetables)
Crispy tempura prawns and vegetables with soy dipping sauce
Saganaki Flambé (Pan-Fried Cheese with Brandy and Lemon)
Pan-fried cheese flamed with brandy and finished with lemon
Air Fryer Spicy Chilli Shrimp
Air-fried spicy chilli prawns with garlic and lime.
Bindaetteok (Korean Mung Bean Pancakes with Vegetables)
Korean mung bean pancakes with vegetables and a soy dipping sauce
Creamy Modern Barszcz (Polish Beetroot Soup)
Smooth beetroot soup finished with sour cream
Thai-Style Satay Peanut Sauce
Thai-style peanut sauce with coconut milk, red curry paste and lime
Samosa (Stuffed Savoury Pastry)
Fried pastry parcels with spiced potato and peas
Chirashi Sushi (Scattered Sushi Rice Bowl with Salmon and Tuna)
Sushi rice bowl topped with salmon, tuna, avocado and cucumber
Ochazuke (Tea-Poured Rice)
Steamed rice with salmon and nori, topped with green tea
Miso Butter Salmon (Salmon with Miso and Butter Glaze)
Baked salmon with a glossy miso butter glaze
Honey Garlic Salmon with Green Beans
Glazed salmon with green beans
Air Fryer Salmon Bites
Glazed air-fried salmon bites with soy, sesame and lime.
Honey Garlic Salmon with Roasted Asparagus
Honey garlic salmon roasted with asparagus
You might also like
Lime and Coriander Rice
Fluffy lime and coriander rice finished with olive oil
Moroccan Mint Tea (Sweet Mint Green Tea)
Sweet mint green tea served hot with a light foam
Pollo en Mole Amarillo (Chicken in Yellow Mole Sauce)
Chicken simmered in smooth yellow mole sauce with toasted spices
Hakka Stuffed Tofu (Tofu Filled with Minced Pork)
Silken tofu stuffed with minced pork in a savoury sauce
Gorditas de Chicharrón (Stuffed Thick Corn Cakes)
Griddled gorditas filled with chicharrón in tomato chilli sauce
Avgolemono Soup (Greek Lemon and Egg Chicken Soup)
Greek chicken and rice soup with egg and lemon
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
