18 Exquisite Sashimi Recipes for Sushi Lovers

Calling all sushi lovers! If you’re craving the fresh, melt-in-your-mouth magic of sashimi but want to skip the restaurant prices, you’re in luck. We’ve rounded up 18 exquisite sashimi recipes that bring the art of raw fish to your home kitchen—no fancy skills required. From classic tuna to unexpected twists, these dishes are as easy as they are elegant. Ready to slice, dip, and savor? Let’s dive in!

Salmon Sashimi with Ponzu Sauce

Alright, let’s dive into making some Salmon Sashimi with Ponzu Sauce that’ll make you feel like a sushi chef in your own kitchen. It’s simpler than you think, and oh boy, the flavors are gonna knock your socks off.

Ingredients

• 8 oz fresh salmon fillet, skin removed, sliced into 1/4-inch thick pieces
• 1/4 cup ponzu sauce
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• 2 green onions, thinly sliced
• 1/2 tsp crushed red pepper flakes

Instructions

1. Prep the salmon: Make sure your salmon is super fresh – this is sashimi, after all. Slice it against the grain into 1/4-inch thick pieces for that melt-in-your-mouth texture.
2. Mix the sauce: In a small bowl, whisk together the ponzu sauce and sesame oil. This combo is gonna give your sashimi a tangy, nutty kick that’s downright addictive.
3. Plate the salmon: Arrange the salmon slices on a plate like you’re the artist and this is your canvas. Overlapping them slightly makes it look pro.
4. Drizzle and garnish: Spoon the ponzu mixture over the salmon, then sprinkle with sesame seeds, green onions, and a pinch of red pepper flakes for a little heat.
5. Serve immediately: This dish waits for no one. The salmon’s texture is best when it’s fresh, and the ponzu sauce starts to ‘cook’ the fish slightly, giving it an amazing texture.

The salmon should be buttery and rich, with the ponzu adding a bright, citrusy contrast that’s just *chef’s kiss*. Try serving it on a bed of thinly sliced cucumbers for an extra crunch that plays so well with the soft fish.

Tuna Sashimi with Wasabi and Soy Sauce

Believe it or not, making restaurant-quality tuna sashimi at home is easier than you think, and I’m here to walk you through it like we’re just hanging out in your kitchen. All you need is some fresh tuna, a bit of courage to handle raw fish, and your favorite anime playing in the background for moral support.

Ingredients

• 1 lb fresh sushi-grade tuna steak, about 1 inch thick
• 2 tbsp soy sauce
• 1 tsp wasabi paste
• 1 tbsp sesame oil
• 1/4 cup thinly sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Chill the tuna: Place the tuna steak in the freezer for about 20 minutes to make it easier to slice thinly.
2. Slice the tuna: Using a very sharp knife, slice the tuna against the grain into 1/4-inch thick pieces. Tip: Wipe the knife with a damp cloth between slices for cleaner cuts.
3. Prepare the sauce: In a small bowl, mix together the soy sauce and wasabi paste until well combined. Tip: Start with less wasabi and add more to taste—it’s spicy!
4. Arrange the sashimi: Lay the tuna slices on a serving plate, slightly overlapping for a pretty presentation.
5. Drizzle and garnish: Lightly drizzle the sesame oil over the tuna, then sprinkle with scallions and sesame seeds. Tip: Toasting the sesame seeds beforehand brings out their nutty flavor.
6. Serve immediately: Place the soy-wasabi sauce on the side for dipping and enjoy right away for the best texture and flavor.

The tuna should melt in your mouth like butter, with the wasabi giving it a nice kick that’s balanced by the soy sauce’s saltiness. Try serving it on a bed of sushi rice for a more filling meal, or with a side of pickled ginger to cleanse the palate between bites.

Yellowtail Sashimi with Yuzu Kosho

Alright, let’s dive into making this vibrant Yellowtail Sashimi with Yuzu Kosho that’s gonna knock your socks off. It’s fresh, zesty, and has just the right kick to make your taste buds dance.

Ingredients

• 1 lb fresh yellowtail fillet, skin removed and sliced into 1/4-inch thick pieces
• 1 tbsp yuzu kosho paste
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 green onion, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Prep the fish: Make sure your yellowtail is icy cold for easier slicing. Use a sharp knife to cut the fillet into 1/4-inch thick slices against the grain for that melt-in-your-mouth texture.
2. Mix the sauce: In a small bowl, whisk together the yuzu kosho paste, soy sauce, and sesame oil until well combined. Taste it – it should be boldly flavored to stand up to the fish.
3. Plate the sashimi: Arrange the yellowtail slices on a chilled plate in a single layer. Drizzle the yuzu kosho sauce over the top, letting it pool slightly around the fish.
4. Garnish and serve: Sprinkle the sliced green onion and toasted sesame seeds over the sashimi for a pop of color and crunch. Serve immediately with extra sauce on the side for dipping.

The texture? Silky smooth with a little bite from the sesame seeds. The flavor? Bright from the yuzu, deep from the soy, and just a whisper of heat. Try serving it with a side of crispy nori chips for an extra crunch.

Scallop Sashimi with Truffle Oil

Wow, have you ever had scallop sashimi that made you stop mid-bite just to savor the moment? That’s exactly what this Scallop Sashimi with Truffle Oil does – it’s simple, elegant, and packs a flavor punch that’ll have you coming back for more.

Ingredients

• 8 large fresh scallops, cleaned and patted dry
• 2 tbsp high-quality truffle oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp finely chopped chives
• 1 lemon, cut into wedges for serving

Instructions

1. Prep the scallops: Make sure your scallops are as dry as possible for the best texture. Pat them gently with a paper towel if needed.
2. Slice with care: Using a very sharp knife, slice each scallop horizontally into 3 even pieces. This ensures each bite is melt-in-your-mouth perfect.
3. Arrange artistically: Lay the scallop slices on a chilled plate in a single layer. Chilling the plate beforehand keeps everything fresh.
4. Drizzle and season: Lightly drizzle truffle oil over the scallops, then sprinkle with sea salt and black pepper. The truffle oil is potent, so a little goes a long way.
5. Garnish and serve: Sprinkle chopped chives over the top for a pop of color and flavor. Serve immediately with lemon wedges on the side for a bright acidity contrast.

The scallops should be buttery and tender, with the truffle oil adding an earthy depth that’s downright addictive. Try serving them on a slate board for an extra touch of elegance at your next dinner party.

Octopus Sashimi with Sesame Dressing

Unbelievably, octopus sashimi is one of those dishes that sounds fancy but is surprisingly straightforward to make at home, especially when you’ve got a killer sesame dressing to drizzle over it. Let’s dive into making this seafood delicacy that’ll impress your friends and maybe even yourself.

Ingredients

• 1 lb fresh octopus, cleaned and tentacles separated
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame seeds, toasted
• 2 green onions, thinly sliced

Instructions

1. Prep the octopus: Bring a large pot of water to a boil. Add the octopus tentacles and boil for about 1 minute until they curl up. Immediately transfer to an ice bath to stop the cooking process.
2. Slice thinly: Once cooled, pat the octopus dry with paper towels. Slice the tentacles into thin, bite-sized pieces.
3. Make the dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, minced garlic, and grated ginger until the sugar dissolves.
4. Combine and garnish: Arrange the octopus slices on a plate. Drizzle the sesame dressing over the top, then sprinkle with toasted sesame seeds and sliced green onions.

The octopus sashimi turns out tender with a slight chew, and the sesame dressing adds a nutty, savory depth that’s downright addictive. Serve it with a side of pickled ginger or atop a crisp salad for an extra crunch.

Sea Bass Sashimi with Citrus Marinade

Kick things off with a dish that’s as refreshing as a dive into the ocean on a hot summer day—Sea Bass Sashimi with Citrus Marinade. It’s the kind of recipe that makes you feel fancy without trying too hard, perfect for impressing your friends or treating yourself to something special.

Ingredients

• 1 lb fresh sea bass fillet, skin removed, sliced into 1/4-inch thick pieces
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp finely grated ginger
• 1/4 tsp salt
• 1 tbsp thinly sliced green onion
• 1 tsp toasted sesame seeds

Instructions

1. Prep the fish: Make sure your sea bass is sushi-grade and super fresh. Slice it against the grain into 1/4-inch thick pieces for that perfect sashimi texture.
2. Mix the marinade: In a small bowl, whisk together the orange juice, lemon juice, lime juice, soy sauce, sesame oil, grated ginger, and salt until well combined.
3. Marinate the fish: Gently toss the sea bass slices in the marinade, making sure each piece is lightly coated. Let it sit in the fridge for exactly 10 minutes—no longer, or the citrus will start to cook the fish.
4. Plate and garnish: Arrange the marinated sea bass on a chilled plate. Sprinkle with green onion and toasted sesame seeds for a pop of color and crunch.

The sea bass should melt in your mouth with a bright, citrusy zing, while the sesame seeds add a subtle nuttiness. Try serving it on a bed of thinly sliced cucumbers for an extra crunch that complements the tender fish beautifully.

Hamachi Sashimi with Jalapeño Slices

Wow, have you ever had one of those days where you’re craving something light, fresh, and with just the right kick? That’s exactly where this Hamachi Sashimi with Jalapeño Slices comes in. It’s like the ocean decided to throw a little party on your palate, and trust me, you’re invited.

Ingredients

• 8 oz fresh Hamachi (yellowtail) fillet, skin removed, sliced into 1/4-inch thick pieces
• 1 medium jalapeño, thinly sliced into rounds (seeds removed for less heat)
• 2 tbsp soy sauce
• 1 tbsp extra virgin olive oil
• 1 tsp sesame oil
• 1/2 tsp freshly grated ginger
• 1/4 tsp sea salt
• 1 tbsp freshly squeezed lime juice
• 1 tbsp finely chopped cilantro

Instructions

1. Prep the fish: Lay the Hamachi slices flat on a serving plate, slightly overlapping for a beautiful presentation.
2. Add the heat: Evenly distribute the jalapeño slices on top of the Hamachi. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
3. Mix the dressing: In a small bowl, whisk together soy sauce, olive oil, sesame oil, grated ginger, sea salt, and lime juice until well combined.
4. Drizzle and garnish: Lightly drizzle the dressing over the Hamachi and jalapeños. Sprinkle with chopped cilantro for a fresh finish. Tip: Don’t drown the fish in dressing; a little goes a long way.
5. Serve immediately: Enjoy this dish right away to appreciate the Hamachi’s buttery texture against the crisp jalapeño. Tip: Pair with a crisp white wine or a light beer to complement the flavors.

The contrast between the silky Hamachi and the sharp jalapeño is nothing short of magical, with the dressing tying everything together with its umami-rich depth. Try serving it on a chilled plate for an extra refreshing touch.

Flounder Sashimi with Shiso Leaves

Unbelievably fresh and simple, this Flounder Sashimi with Shiso Leaves is your ticket to impressing your friends without breaking a sweat. Let’s dive into making this dish that’s as fun to prepare as it is to eat.

Ingredients

• 1 lb fresh flounder fillet, skinless and sliced into 1/8-inch thick pieces
• 10 shiso leaves, washed and patted dry
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1/2 tsp wasabi paste
• 1 green onion, thinly sliced

Instructions

1. Prep the fish: Lay the flounder slices on a clean plate, ensuring they’re not overlapping for even exposure to the marinade.
2. Mix the marinade: In a small bowl, whisk together soy sauce, mirin, sesame oil, and wasabi paste until well combined.
3. Marinate the flounder: Gently brush the marinade over each flounder slice. Let it sit for 5 minutes to absorb the flavors.
4. Arrange the shiso leaves: Place a shiso leaf on each serving plate as a vibrant base for the sashimi.
5. Plate the sashimi: Carefully place the marinated flounder slices on top of the shiso leaves. Drizzle any remaining marinade over the top.
6. Garnish and serve: Sprinkle thinly sliced green onion over the sashimi for a pop of color and freshness. Serve immediately.

The texture of the flounder is melt-in-your-mouth tender, with the shiso leaves adding a refreshing peppery bite. Try serving this with a side of pickled ginger to balance the flavors even more.

Mackerel Sashimi with Ginger and Green Onion

Unbelievably fresh and zesty, this Mackerel Sashimi with Ginger and Green Onion is your ticket to a quick, gourmet experience at home. It’s like the ocean decided to throw a party in your mouth, and everyone’s invited.

Ingredients

• 1 lb fresh mackerel fillets, skin-on, sliced into 1/4-inch thick pieces
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 green onions, thinly sliced
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp salt

Instructions

1. Prep the mackerel: Rinse the mackerel fillets under cold water and pat dry with paper towels. Slice against the grain into 1/4-inch thick pieces for the perfect sashimi texture.
2. Mix the sauce: In a small bowl, whisk together soy sauce, grated ginger, sesame oil, sugar, and salt until the sugar dissolves. This is your flavor bomb.
3. Assemble the dish: Arrange the mackerel slices on a plate. Drizzle the sauce over the top, letting it seep into every nook and cranny.
4. Garnish and serve: Sprinkle the sliced green onions over the mackerel for a pop of color and freshness. Serve immediately to enjoy the mackerel at its peak.

The mackerel is buttery and rich, while the ginger and green onion add a sharp, refreshing contrast. Try serving it on a bed of sushi rice for a more filling meal, or keep it light with a side of pickled vegetables.

Salmon Belly Sashimi with Spicy Mayo

Craving something that’s both luxurious and ridiculously easy to whip up? Let’s dive into making Salmon Belly Sashimi with Spicy Mayo, a dish that’s all about letting the quality of the ingredients shine, with just enough kick to keep things interesting.

Ingredients

• 1 lb fresh salmon belly, skin removed and sliced into 1/4-inch thick pieces
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 1 green onion, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Mix the spicy mayo: In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, and sesame oil until smooth. Taste and adjust the sriracha if you like it spicier.
2. Prepare the salmon: Lay the salmon belly slices on a serving plate, slightly overlapping for a pretty presentation.
3. Drizzle and garnish: Spoon the spicy mayo over the salmon. Sprinkle with green onions and sesame seeds for a pop of color and crunch.
4. Chill before serving: Let the dish sit in the fridge for about 10 minutes to let the flavors meld together slightly.

The result? Silky, rich salmon belly that practically melts in your mouth, with a spicy mayo that adds just the right amount of heat and creaminess. Try serving it with a side of crispy seaweed snacks for an extra texture contrast.

Bluefin Tuna Sashimi with Pickled Daikon

Dive into the freshest flavors of the sea with this Bluefin Tuna Sashimi paired with pickled daikon that’s so simple, you’ll wonder why you haven’t made it at home before. It’s the perfect dish to impress your friends or treat yourself to something special without spending hours in the kitchen.

Ingredients

• 8 oz fresh Bluefin tuna, sushi-grade, sliced into 1/4-inch thick pieces
• 1 cup daikon radish, peeled and julienned
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tsp wasabi paste
• 1 tbsp sesame oil

Instructions

1. Pickle the daikon: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned daikon, ensuring it’s fully submerged. Let it sit for at least 30 minutes at room temperature.
2. Prepare the tuna: Pat the tuna slices dry with paper towels to ensure a good sear. Lightly brush each slice with sesame oil for a subtle nutty flavor.
3. Serve with flair: Arrange the tuna slices on a plate, drizzle with soy sauce, and add a small dollop of wasabi on the side. Drain the pickled daikon and place it alongside the tuna for a crisp, tangy contrast.

The texture of the tuna should be buttery and melt-in-your-mouth, while the pickled daikon adds a crunchy, vinegary kick that balances the richness. Try serving this on a chilled plate to keep everything extra fresh, or alongside a crisp white wine to elevate the experience.

Albacore Sashimi with Garlic Chips

Let me tell you about this Albacore Sashimi with Garlic Chips recipe that’s going to make you feel like a sushi chef in your own kitchen. It’s fresh, it’s flavorful, and those garlic chips? Absolute game changers.

Ingredients

• 1 lb fresh albacore tuna, sushi-grade
• 3 cloves garlic, thinly sliced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 green onion, thinly sliced for garnish

Instructions

1. Prep the tuna: Place the albacore tuna in the freezer for 20 minutes to make it easier to slice thinly.
2. Make garlic chips: Heat olive oil in a small pan over medium heat. Add garlic slices and fry until golden brown, about 1-2 minutes. Remove and drain on paper towels.
3. Slice the tuna: Remove tuna from freezer and slice against the grain into 1/4-inch thick pieces.
4. Season the sashimi: Arrange tuna slices on a plate. Drizzle with soy sauce and sesame oil, then sprinkle with sea salt and black pepper.
5. Add the crunch: Scatter the garlic chips over the tuna and garnish with green onions.

The combination of the buttery tuna with the crispy garlic chips is unreal. Serve it with a side of wasabi and pickled ginger for that authentic sushi bar experience at home.

Squid Sashimi with Shiso and Sesame

Guess what? Today, we’re diving into the ocean of flavors with a dish that’s as fun to make as it is to eat—Squid Sashimi with Shiso and Sesame. It’s fresh, it’s zesty, and it’s going to make you feel like a sushi chef in your own kitchen.

Ingredients

• 1 lb fresh squid, cleaned and sliced into thin rings
• 10 shiso leaves, thinly sliced
• 2 tbsp toasted sesame seeds
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp salt

Instructions

1. Prep the squid: Make sure your squid is as fresh as possible. Slice it into thin rings for that perfect sashimi texture.
2. Marinate for flavor: In a bowl, mix the squid with soy sauce, sesame oil, grated ginger, and salt. Let it sit for 5 minutes to absorb all those yummy flavors.
3. Add the greens: Toss in the thinly sliced shiso leaves and give everything a gentle mix. The shiso adds a refreshing kick that balances the squid’s richness.
4. Sprinkle sesame seeds: Right before serving, sprinkle toasted sesame seeds over the top for a nutty crunch and a pop of visual appeal.
5. Serve immediately: This dish is best enjoyed fresh, so plate it up right away and dive in. The combination of textures—from the tender squid to the crispy sesame seeds—is absolutely divine.

The squid is melt-in-your-mouth tender, with the shiso and sesame adding layers of flavor that are bright, nutty, and utterly irresistible. Try serving it on a chilled plate for an extra touch of elegance, or pair it with a crisp white wine to elevate the experience.

Snapper Sashimi with Yuzu Dressing

Let me tell you about this snapper sashimi with yuzu dressing that’s so fresh, it practically jumps off the plate. It’s the kind of dish that makes you feel like a sushi chef in your own kitchen, minus the years of training and the intimidating knife skills.

Ingredients

• 1 lb fresh snapper fillet, skin removed, sliced into 1/4-inch thick pieces
• 2 tbsp yuzu juice
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp grated ginger
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp finely chopped chives for garnish

Instructions

1. Prep the snapper: Make sure your snapper fillet is chilled for easier slicing. Using a sharp knife, slice the fillet against the grain into 1/4-inch thick pieces. Arrange them on a serving plate.
2. Whisk the dressing: In a small bowl, whisk together yuzu juice, soy sauce, honey, grated ginger, olive oil, sea salt, and black pepper until well combined. Tip: If you can’t find yuzu juice, a mix of lemon and lime juice works as a substitute.
3. Dress the snapper: Drizzle the yuzu dressing over the arranged snapper slices. Let it sit for about 5 minutes to allow the flavors to meld. Tip: Don’t let it sit too long, or the acidity will start to cook the fish.
4. Garnish and serve: Sprinkle the finely chopped chives over the top for a pop of color and freshness. Serve immediately. Tip: For an extra crunch, add some thinly sliced radishes or cucumber on the side.

The snapper is melt-in-your-mouth tender with a bright, citrusy kick from the yuzu dressing. It’s perfect as a light appetizer or pair it with a crisp white wine for a fancy-feeling dinner that’s actually super easy to pull off.

Salmon Sashimi with Miso Glaze

Ever find yourself staring at a piece of salmon, thinking, ‘How can I make you even more delicious without turning you into a science project?’ Well, friend, today’s your lucky day because we’re making Salmon Sashimi with Miso Glaze that’s so good, it’ll have you questioning why you ever cooked salmon any other way.

Ingredients

• 1 lb fresh salmon fillet, skin removed, sliced into 1/4-inch thick pieces
• 2 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Mix the glaze: In a small bowl, whisk together the miso paste, honey, soy sauce, grated ginger, sesame oil, and rice vinegar until smooth.
2. Glaze the salmon: Lay the salmon slices on a plate and brush each piece generously with the miso glaze. Let it sit for 10 minutes to absorb the flavors.
3. Prep for serving: Sprinkle the glazed salmon with toasted sesame seeds and sliced green onions right before serving to add a crunchy texture and a pop of color.
4. Serve immediately: Enjoy the salmon sashimi as is, or for an extra kick, serve with a side of wasabi and pickled ginger. The combination of the sweet miso glaze with the fresh, buttery salmon is a game-changer.

The texture? Silky smooth with a slight chew, and the flavor? A perfect balance of sweet, salty, and umami that’ll make your taste buds dance. Try serving it on a bed of sushi rice for a more filling meal, or keep it light with a side of crisp cucumber salad.

Toro Sashimi with Ponzu and Radish

Venture into the world of exquisite flavors with this Toro Sashimi with Ponzu and Radish recipe, where the richness of toro meets the zesty kick of ponzu and the crisp freshness of radish. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 8 oz fresh toro (fatty tuna), sliced into 1/4-inch thick pieces
• 1/4 cup ponzu sauce
• 1 small daikon radish, julienned
• 2 tbsp finely chopped scallions
• 1 tsp toasted sesame seeds
• 1 tbsp extra virgin olive oil

Instructions

1. Prep the toro: Carefully slice the toro into 1/4-inch thick pieces, ensuring each slice is uniform for even presentation.
2. Marinate the radish: Toss the julienned daikon radish with 1 tbsp of ponzu sauce and let it sit for 5 minutes to slightly soften and absorb the flavors.
3. Arrange the dish: Lay the toro slices on a chilled plate, slightly overlapping for an elegant look.
4. Drizzle with ponzu: Gently drizzle the remaining ponzu sauce over the toro, ensuring each piece gets a bit of that tangy goodness.
5. Add the radish: Scatter the marinated daikon radish over and around the toro slices for a crunchy contrast.
6. Garnish and serve: Sprinkle with chopped scallions and toasted sesame seeds, then finish with a light drizzle of extra virgin olive oil for a silky touch.

The toro melts in your mouth, while the ponzu and radish bring a bright, sharp contrast that’s utterly addictive. Try serving it on a slate board for that extra touch of sophistication at your next dinner party.

Amberjack Sashimi with Chili Oil

Man, have I got a treat for you today! Imagine the freshest amberjack, sliced so thin it practically melts in your mouth, then drizzled with this fiery chili oil that’ll make your taste buds dance. It’s the kind of dish that’ll have you feeling like a sushi chef in no time.

Ingredients

• 1 lb fresh amberjack fillet, skin removed and sliced into 1/8-inch thick pieces
• 2 tbsp chili oil (the spicy kind, not the flavored one)
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1/2 tsp grated ginger
• 1 green onion, thinly sliced
• 1/2 tsp sesame seeds, toasted

Instructions

1. Slice the fish: Using a sharp knife, slice the amberjack into 1/8-inch thick pieces against the grain for the perfect sashimi texture.
2. Mix the sauce: In a small bowl, whisk together the chili oil, sesame oil, soy sauce, and grated ginger until well combined.
3. Arrange the sashimi: Lay the amberjack slices on a serving plate in a single layer, slightly overlapping for a beautiful presentation.
4. Drizzle and garnish: Spoon the chili oil mixture over the sashimi, then sprinkle with green onions and toasted sesame seeds for that extra crunch and flavor.
5. Serve immediately: This dish is best enjoyed right after preparation to appreciate the freshness of the amberjack and the kick of the chili oil.

The amberjack is buttery and rich, while the chili oil brings a heat that’s just right—not too overpowering but enough to make you reach for another piece. Try serving it with a side of pickled ginger to cleanse the palate between bites.

Halibut Sashimi with Truffle Salt

Okay, so you’re staring at a gorgeous piece of halibut and thinking, ‘How do I turn this into something that’ll make my friends think I’m a sushi chef?’ Easy. Halibut sashimi with truffle salt is your ticket to impressing without stressing. It’s fresh, it’s fancy, and it’s stupidly simple to make.

Ingredients

• 1 lb fresh halibut fillet, skinless and sushi-grade
• 1 tsp truffle salt
• 1 tbsp extra virgin olive oil
• 1 lemon, juiced
• 1 tbsp fresh chives, finely chopped

Instructions

1. Chill the fish: Pop the halibut in the freezer for about 20 minutes. This makes it easier to slice thinly without it falling apart.
2. Slice it up: Using a sharp knife, cut the halibut into 1/4-inch thick slices. Aim for uniformity so each piece melts in your mouth just right.
3. Plate with care: Arrange the slices on a chilled plate. Overlapping them slightly looks pro.
4. Drizzle and dust: Lightly drizzle olive oil over the fish, then sprinkle truffle salt evenly. The truffle salt is the star here, so don’t skimp.
5. Finish with zing: Squeeze fresh lemon juice over the top and scatter chives for a pop of color and freshness.

The halibut should be buttery soft with a hint of earthy truffle and bright lemon. Serve it with crispy wonton strips for a fun crunch contrast.

Conclusion

With 18 mouthwatering sashimi recipes, this roundup is your ticket to fresh, restaurant-quality sushi at home! Whether you’re a seasoned pro or a curious beginner, there’s something here to delight your taste buds. Try a recipe (or three!), share your favorites in the comments, and don’t forget to pin this article for later. Happy slicing and savoring!