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

Fresh, buttery salmon meets bright, citrusy ponzu in this effortless yet elegant dish—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz sushi-grade salmon fillet, skin removed
• 3 tbsp ponzu sauce
• 1 tbsp toasted sesame oil
• 1 tsp honey
• 1 scallion, thinly sliced
• 1 tsp toasted sesame seeds
• Pinch of red pepper flakes (optional)

Instructions:

1. Slice the salmon against the grain into ¼-inch-thick pieces. Arrange on a serving plate.
2. In a small bowl, whisk together 3 tbsp ponzu sauce, 1 tbsp sesame oil, and 1 tsp honey until smooth.
3. Drizzle the sauce over the salmon, then sprinkle with scallions, 1 tsp sesame seeds, and a pinch of red pepper flakes (if using).
4. Let sit for 5 minutes to allow the flavors to meld before serving.

The magic here is in the contrast: the rich salmon melts in your mouth, while the tangy-sweet ponzu keeps each bite light and refreshing.

Tip: For extra freshness, chill the salmon in the freezer for 10 minutes before slicing—it firms up the flesh for cleaner cuts.

Tuna Sashimi with Wasabi and Soy Sauce

Fresh, buttery tuna meets a punchy wasabi-kick and savory soy in this effortless yet elegant dish—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz sushi-grade tuna steak, chilled
• 2 tbsp soy sauce (use gluten-free if needed)
• 1 tsp freshly grated wasabi paste (or 1/2 tsp wasabi powder mixed with 1 tsp water)
• 1 tbsp thinly sliced scallions (green parts only)
• 1 tsp toasted sesame seeds

Instructions:

1. Using a sharp knife, slice tuna against the grain into 1/4-inch-thick pieces. Arrange on a chilled plate.
2. In a small bowl, whisk together soy sauce and wasabi until smooth. Drizzle half over the tuna.
3. Sprinkle scallions and sesame seeds evenly over the tuna, then drizzle with remaining soy-wasabi sauce.
4. Serve immediately with chopsticks or small forks.

The magic here is in the contrast: silky tuna, fiery wasabi, and nutty sesame create a bite that’s bold yet balanced.

Tip: For ultra-clean slices, wipe your knife with a damp cloth between cuts.

Yellowtail Sashimi with Yuzu Kosho

This elegant yet simple dish lets the buttery richness of yellowtail shine, brightened by the citrusy heat of yuzu kosho—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz fresh sushi-grade yellowtail fillet, skin removed
• 1 tsp yuzu kosho (green or red)
• 2 tbsp soy sauce
• 1 tbsp freshly squeezed lime juice
• 1 tsp toasted sesame oil
• 1 tbsp thinly sliced scallions (green parts only)
• 1 tsp toasted white sesame seeds

Instructions:

1. Slice the yellowtail against the grain into 1/4-inch-thick pieces. Arrange on a chilled plate in a single layer.
2. In a small bowl, whisk together 1 tsp yuzu kosho, 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp sesame oil until smooth.
3. Drizzle the sauce lightly over the fish (you may not need all of it—save extra for dipping).
4. Garnish with 1 tbsp scallions and 1 tsp sesame seeds. Serve immediately.

The magic here is in the contrast: silky fish meets the bold, tangy-spicy punch of yuzu kosho, with every bite clean and balanced.

Tip: For the freshest flavor, slice the fish straight from the fridge—it firms up the texture for cleaner cuts.

Scallop Sashimi with Truffle Oil

This elegant yet simple dish lets the delicate sweetness of scallops shine, elevated by a whisper of truffle oil for a luxurious touch.

Ingredients:

• 8 large fresh sashimi-grade scallops, thinly sliced
• 2 tsp truffle oil
• 1 tbsp soy sauce
• 1 tsp fresh lemon juice
• 1/4 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp finely chopped chives

Instructions:

1. Arrange the sliced scallops in a single layer on a chilled serving plate.
2. Drizzle evenly with 2 tsp truffle oil and 1 tbsp soy sauce, then sprinkle with 1/4 tsp flaky sea salt and 1/2 tsp black pepper.
3. Gently squeeze 1 tsp lemon juice over the top and let sit for 5 minutes to lightly “cure” the scallops.
4. Scatter 1 tbsp chopped chives over the dish just before serving.

The magic here is in the contrast: silky scallops against the earthy truffle oil, with a bright pop of lemon to keep it fresh. Perfect for impressing guests without breaking a sweat.

Tip: For the best texture, freeze scallops for 15 minutes before slicing—it firms them up for paper-thin cuts.

Octopus Sashimi with Sesame Dressing

This elegant yet simple dish lets tender octopus shine, dressed in a nutty, umami-rich sesame sauce that’s perfect for impressing guests or treating yourself.

Ingredients:

• 1 lb fresh or fully cooked octopus tentacles (thawed if frozen)
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated fresh ginger
• 1 tbsp toasted white sesame seeds
• ½ tsp red pepper flakes (optional)
• Thinly sliced scallions, for garnish

Instructions:

1. If using raw octopus, bring a pot of water to a boil. Add the octopus, reduce heat to a simmer, and cook for 45–60 minutes until tender (test with a fork). Drain and let cool. Slice cooked or pre-cooked octopus into thin ¼-inch rounds.
2. In a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey, and grated ginger until smooth.
3. Arrange the octopus slices on a plate. Drizzle with the sesame dressing, then sprinkle with sesame seeds, red pepper flakes (if using), and scallions.

The contrast of the chewy octopus against the creamy, slightly sweet dressing makes this dish a standout—no fancy knife skills required!

Tip: For extra-tender octopus, freeze raw tentacles overnight before cooking; this helps break down the fibers.

Sea Bass Sashimi with Citrus Marinade

This elegant yet simple dish lets the delicate flavor of sea bass shine, brightened by a tangy-sweet citrus marinade—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz fresh, sushi-grade sea bass fillet (skin removed)
• 2 tbsp fresh lime juice
• 1 tbsp fresh orange juice
• 1 tsp honey
• 1 tsp soy sauce
• 1/2 tsp finely grated ginger
• 1/4 tsp sea salt
• 1 tbsp thinly sliced scallions
• 1 tsp toasted sesame seeds

Instructions:

1. Slice the sea bass into 1/4-inch-thick pieces and arrange on a chilled plate.
2. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp orange juice, 1 tsp honey, 1 tsp soy sauce, 1/2 tsp ginger, and 1/4 tsp sea salt until the honey dissolves.
3. Drizzle half the marinade evenly over the fish, then let it sit for 5 minutes (no longer, or the fish will start to “cook”).
4. Sprinkle with 1 tbsp scallions and 1 tsp sesame seeds. Serve immediately with the remaining marinade on the side for dipping.

The magic here is in the balance—the citrus gently enhances the buttery sea bass without overpowering it, while the sesame adds a subtle crunch.

Tip: For the freshest flavor, prep the fish and marinade just before serving. Keep everything (including your plate!) cold until the last minute.

Hamachi Sashimi with Jalapeño Slices

This elegant yet simple dish lets the buttery richness of hamachi shine, with a bright kick of jalapeño for balance—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz fresh hamachi (yellowtail), sashimi-grade, sliced ¼-inch thick
• 1 small jalapeño, thinly sliced into rounds (seeds removed for less heat)
• 2 tbsp soy sauce
• 1 tbsp freshly squeezed lime juice
• 1 tsp toasted sesame oil
• 1 tsp honey
• 1 tbsp finely chopped cilantro
• ½ tsp flaky sea salt
• 1 tbsp toasted sesame seeds

Instructions:

1. Prep the sauce: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sesame oil, and 1 tsp honey until smooth.
2. Arrange the fish: Lay hamachi slices slightly overlapping on a chilled plate. Scatter half the jalapeño slices evenly over the fish.
3. Dress and garnish: Drizzle the sauce lightly over the hamachi (reserve extra for serving). Sprinkle with ½ tsp flaky sea salt, 1 tbsp cilantro, and 1 tbsp toasted sesame seeds. Top with remaining jalapeño slices.
4. Serve immediately: Enjoy within 10 minutes to keep the fish perfectly cool and silky.

The magic here is in the contrast—creamy hamachi melts against the jalapeño’s crisp heat, while the honey-lime sauce ties it all together.

Tip: For ultra-thin jalapeño slices, use a mandoline or sharp knife, and soak slices in ice water for 5 minutes to tame their bite.

Flounder Sashimi with Shiso Leaves

This delicate, fresh dish lets the sweet, buttery flavor of flounder shine, with shiso leaves adding a bright, peppery kick—perfect for a light appetizer or elegant dinner starter.

Ingredients:

• 8 oz sushi-grade flounder fillet, thinly sliced
• 4 shiso leaves, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp freshly squeezed lemon juice
• 1 tsp toasted sesame oil
• 1 tsp honey
• 1/4 tsp finely grated ginger
• 1 tbsp toasted sesame seeds

Instructions:

1. Arrange the flounder slices on a chilled serving plate, slightly overlapping them.
2. In a small bowl, whisk together the soy sauce, lemon juice, sesame oil, honey, and grated ginger until smooth.
3. Drizzle half the sauce evenly over the flounder, then scatter the sliced shiso leaves on top.
4. Sprinkle with toasted sesame seeds and serve immediately with the remaining sauce on the side for dipping.

The contrast of the silky flounder with the crisp shiso and nutty sesame makes every bite refreshing yet deeply flavorful.

Tip: For the best texture, slice the flounder against the grain and keep it icy cold until serving.

Mackerel Sashimi with Ginger and Green Onion

Fresh mackerel gets a bright, zesty lift from ginger and green onions in this simple yet elegant sashimi dish—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz very fresh mackerel fillet, skin removed and sliced into 1/4-inch-thick pieces
• 2 tbsp finely julienned fresh ginger
• 2 green onions, thinly sliced (green parts only)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp kosher salt
• 1/2 lime, cut into wedges (for serving)

Instructions:

1. Arrange the mackerel slices on a chilled plate in a single layer, slightly overlapping.
2. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and salt until the sugar dissolves.
3. Scatter the ginger and green onions evenly over the mackerel, then drizzle the soy sauce mixture lightly over the top.
4. Let the dish rest for 5 minutes at room temperature to let the flavors meld.
5. Serve immediately with lime wedges on the side for a citrusy kick.

The contrast of the rich mackerel with the sharp ginger and green onions makes every bite refreshing—no overpowering fishiness here!

Tip: For the best texture, ask your fishmonger for “sashimi-grade” mackerel and keep it icy cold until slicing.

Salmon Belly Sashimi with Spicy Mayo

This melt-in-your-mouth salmon belly sashimi gets a kick from creamy, spicy mayo—perfect for impressing guests or treating yourself to a restaurant-quality bite at home.

Ingredients:

• 8 oz very fresh, sushi-grade salmon belly, skin removed
• 3 tbsp mayonnaise
• 1 tbsp sriracha
• 1 tsp soy sauce
• 1 tsp honey
• 1 tsp toasted sesame oil
• 1 scallion, thinly sliced
• 1 tsp sesame seeds

Instructions:

1. Slice salmon belly against the grain into ¼-inch-thick pieces. Arrange on a chilled plate.
2. In a small bowl, whisk together 3 tbsp mayonnaise, 1 tbsp sriracha, 1 tsp soy sauce, 1 tsp honey, and 1 tsp sesame oil until smooth.
3. Drizzle spicy mayo over salmon. Garnish with scallions and 1 tsp sesame seeds.

The contrast between the rich salmon belly and fiery-sweet mayo makes this dish irresistible—plus, it comes together in just 10 minutes!

Tip: For the best texture, freeze salmon belly for 24 hours before thawing (this ensures food safety while preserving freshness).

Bluefin Tuna Sashimi with Pickled Daikon

This elegant yet simple dish lets the buttery richness of bluefin tuna shine, balanced by the bright crunch of quick-pickled daikon.

Ingredients:

• 8 oz sushi-grade bluefin tuna, sliced 1/4-inch thick
• 1 cup daikon radish, julienned
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp kosher salt
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp sesame seeds
• 1 scallion, thinly sliced

Instructions:

1. Pickle the daikon: In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat just until sugar dissolves (about 2 minutes), then pour over daikon in a bowl. Let sit at room temperature for 20 minutes, then drain.
2. Slice the tuna: Arrange tuna slices on a chilled plate, slightly overlapping.
3. Dress & serve: Drizzle soy sauce and sesame oil over tuna. Top with drained pickled daikon, sesame seeds, and scallions.

The contrast between the velvety tuna and tangy-sweet daikon makes this feel restaurant-worthy with barely any prep. Tip: For extra freshness, chill your serving plates in the freezer for 10 minutes before plating.

Albacore Sashimi with Garlic Chips

This elegant yet simple dish lets ultra-fresh albacore shine, with crispy garlic chips adding a savory crunch.

Ingredients:

• 8 oz sushi-grade albacore tuna, chilled
• 3 tbsp neutral oil (like grapeseed or avocado)
• 4 garlic cloves, thinly sliced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• ½ tsp sugar
• 1 scallion, thinly sliced
• ½ tsp sesame seeds

Instructions:

1. Make garlic chips: Heat 3 tbsp neutral oil in a small skillet over medium-low. Add 4 thinly sliced garlic cloves and fry for 3–4 minutes, stirring often, until golden. Transfer to a paper towel-lined plate with a slotted spoon—reserve oil.
2. Slice tuna: Using a sharp knife, cut albacore into ¼-inch thick slices against the grain. Arrange on a chilled plate.
3. Make dressing: Whisk together 1 tbsp soy sauce, 1 tsp toasted sesame oil, ½ tsp sugar, and 1 tbsp of the reserved garlic oil in a small bowl.
4. Assemble: Drizzle dressing over tuna, then top with garlic chips, 1 sliced scallion, and ½ tsp sesame seeds. Serve immediately.

The contrast of silky fish and crackly garlic makes every bite exciting—perfect for impressing guests with minimal effort.

Tip: For extra-cold sashimi, freeze the tuna for 20 minutes before slicing for cleaner cuts.

Squid Sashimi with Shiso and Sesame

Fresh, delicate, and packed with umami, this squid sashimi is a showstopper that comes together in minutes—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz very fresh squid (mantle only), cleaned and thinly sliced
• 4 shiso leaves, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp mirin
• 1/2 tsp grated ginger
• 1/4 tsp sugar
• Pinch of sea salt

Instructions:

1. In a small bowl, whisk together 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp mirin, 1/2 tsp grated ginger, and 1/4 tsp sugar until the sugar dissolves.
2. Arrange the thinly sliced squid on a chilled plate in a single layer. Sprinkle lightly with a pinch of sea salt.
3. Drizzle the sauce evenly over the squid, then scatter 4 thinly sliced shiso leaves and 1 tbsp toasted sesame seeds on top.
4. Serve immediately, letting guests mix the ingredients lightly before eating.

The crisp shiso and nutty sesame balance the squid’s sweetness, while the quick marinade keeps the texture silky—no chewiness here!

Tip: For the best texture, slice the squid against the grain and keep it ice-cold until serving.

Snapper Sashimi with Yuzu Dressing

This bright, citrusy snapper sashimi is a refreshing no-cook dish that lets the fish shine—perfect for a light lunch or elegant appetizer.

Ingredients:

• 8 oz very fresh snapper fillet, skin removed, thinly sliced
• 2 tbsp yuzu juice (or substitute 1 tbsp lemon juice + 1 tbsp lime juice)
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp toasted sesame oil
• 1 tsp finely grated ginger
• 1 scallion, thinly sliced
• 1/2 tsp sesame seeds
• Pinch of flaky sea salt

Instructions:

1. Arrange snapper slices in a single layer on a chilled plate.
2. In a small bowl, whisk together yuzu juice, soy sauce, honey, sesame oil, and ginger until honey dissolves.
3. Drizzle dressing lightly over snapper (you may not need all of it).
4. Garnish with scallions, sesame seeds, and a pinch of flaky salt. Serve immediately.

The magic here is in the balance—the yuzu’s tangy perfume lifts the snapper’s sweetness without overpowering it.

Tip: For ultra-thin slices, freeze the fish for 15 minutes first to firm it up.

Salmon Sashimi with Miso Glaze

This elegant yet simple dish lets the salmon shine with a sweet-savory miso glaze that caramelizes beautifully—perfect for impressing guests or treating yourself.

Ingredients:

• 1 lb sushi-grade salmon fillet, skin removed
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 tbsp sesame seeds (for garnish)
• Thinly sliced scallions (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp rice vinegar until smooth.
2. Slice the salmon against the grain into ¼-inch-thick pieces and arrange on a serving plate.
3. Lightly brush the miso glaze over each salmon slice, reserving extra glaze for serving.
4. Let the salmon sit at room temperature for 10 minutes to let the flavors meld.
5. Garnish with 1 tbsp sesame seeds and scallions, then drizzle with remaining glaze.

The magic here is in the contrast—silky raw salmon against the rich, umami-packed glaze that clings to every bite.

Tip: For extra depth, torch the glazed salmon lightly with a kitchen torch before serving.

Toro Sashimi with Ponzu and Radish

This elegant yet simple dish lets the buttery richness of toro shine, balanced by bright ponzu and crisp radish for a refreshing bite.

Ingredients:

• 8 oz sushi-grade toro (fatty tuna), sliced ¼-inch thick
• 3 tbsp ponzu sauce
• ½ cup thinly sliced daikon radish (julienned or shaved)
• 1 tbsp toasted sesame oil
• 1 tsp finely chopped chives
• ½ tsp flaky sea salt
• ½ tsp freshly cracked black pepper

Instructions:

1. Arrange the toro slices on a chilled plate, slightly overlapping for presentation.
2. Drizzle 3 tbsp ponzu sauce evenly over the fish, letting it pool lightly around the edges.
3. Toss the daikon radish with 1 tbsp toasted sesame oil and scatter it over the toro.
4. Sprinkle with ½ tsp flaky sea salt, ½ tsp black pepper, and 1 tsp chopped chives.
5. Serve immediately, encouraging guests to mix the radish into the ponzu for extra crunch.

The contrast of silky toro against the tangy-sweet ponzu and peppery radish makes this feel like a restaurant-worthy treat—with zero cooking required.

Tip: For the best texture, slice the toro against the grain and keep it icy cold until serving.

Amberjack Sashimi with Chili Oil

Amberjack Sashimi with Chili Oil

This vibrant dish lets the buttery sweetness of amberjack shine, with a spicy kick from homemade chili oil that’s surprisingly simple to whip up.

Ingredients:

• 8 oz fresh sashimi-grade amberjack, sliced ¼-inch thick
• 3 tbsp neutral oil (like grapeseed or sunflower)
• 1 tbsp crushed red pepper flakes
• 1 tsp toasted sesame seeds
• ½ tsp fine sea salt
• 1 tsp honey
• 1 tbsp soy sauce
• ½ tsp grated ginger
• 1 scallion, thinly sliced

Instructions:

1. Make the chili oil: In a small saucepan, heat 3 tbsp neutral oil over medium-low until shimmering (about 2 minutes). Remove from heat, stir in 1 tbsp crushed red pepper flakes, and let steep for 5 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids.
2. Season the fish: Arrange amberjack slices on a chilled plate. Sprinkle evenly with ½ tsp sea salt.
3. Dress it up: In a small bowl, whisk together 1 tsp honey, 1 tbsp soy sauce, and ½ tsp grated ginger. Drizzle lightly over the fish, then spoon 1–2 tbsp of the chili oil on top (reserve extra for another use).
4. Finish: Scatter 1 tsp toasted sesame seeds and sliced scallion over the sashimi. Serve immediately.

The contrast between the silky fish and the fiery, nutty oil makes this dish a showstopper—perfect for impressing guests with minimal effort.

Tip: For the freshest flavor, slice the amberjack just before serving and keep it icy cold until plating.

Halibut Sashimi with Truffle Salt

This elegant yet simple dish lets the delicate flavor of halibut shine, elevated with just a whisper of truffle salt for a luxurious touch.

Ingredients:

• 8 oz fresh, sushi-grade halibut fillet (skin removed)
• 1/2 tsp truffle salt
• 1 tbsp extra-virgin olive oil
• 1 tsp freshly squeezed lemon juice
• 1 tbsp finely chopped chives
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Place the halibut in the freezer for 15 minutes to firm up slightly for easier slicing.
2. Using a sharp knife, slice the halibut against the grain into 1/4-inch-thick pieces. Arrange on a chilled plate.
3. Drizzle the halibut evenly with 1 tbsp extra-virgin olive oil and 1 tsp lemon juice.
4. Sprinkle evenly with 1/2 tsp truffle salt and 1/4 tsp black pepper.
5. Garnish with 1 tbsp chopped chives and serve immediately.

The truffle salt adds an earthy depth without overpowering the halibut’s natural sweetness—perfect for impressing guests with minimal effort.

Tip: For the best texture, keep your knife blade wet while slicing the fish.

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!