🍣 Assorted sashimi (salmon and tuna)
Assorted sashimi is a plate of thinly sliced raw fish — here rich, buttery salmon and deep-red, meaty tuna — arranged neatly and eaten with a dab of wasabi and a dip of soy sauce. There is no rice: the focus is purely on the freshness, texture and cut of the fish. It is served chilled as a starter or as part of a Japanese meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g sashimi-grade salmon fillet
- 150 g sashimi-grade tuna loin
- 2 tsp wasabi paste
- 4 tbsp soy sauce for dipping
Method
- Chill the fish well and use a very sharp knife.
- Cut the salmon and tuna against the grain into slices about 5–7 mm thick, in one smooth pull of the knife.
- Arrange the slices in overlapping rows on chilled plates.
- Serve at once with wasabi and small dishes of soy sauce.
How to make it lighter
- Dip lightly — a quick touch of soy sauce adds salt but little to the calories.
- Choose more tuna than salmon for a leaner plate.
- Sashimi without rice is far lighter than a sushi plate of the same fish.
History
Eating sliced raw fish has a long history in Japan, and sashimi became an established part of urban cuisine during the Edo period. Soy sauce and wasabi became its standard accompaniments over that time. Salmon is a much later addition, popularised in Japan from the late 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →