23 Delicious Sashimi Recipes for Seafood Lovers

Hey there, seafood enthusiasts! If you’re craving something fresh, flavorful, and effortlessly elegant, you’ve just hit the jackpot. Our roundup of 23 Delicious Sashimi Recipes is your ticket to transforming simple seafood into stunning dishes that’ll impress any dinner guest. Perfect for those nights when you want a quick yet sophisticated meal, these recipes are all about celebrating the pure, unadulterated taste of the ocean. Dive in!

Salmon Sashimi with Ponzu Sauce

Yearning for a dish that’s both elegant and effortless? This Salmon Sashimi with Ponzu Sauce is your answer. Fresh, vibrant, and ready in minutes, it’s a showstopper that doesn’t demand stage time.

Ingredients

• 8 oz sushi-grade salmon fillet, chilled and firm
• 1/4 cup freshly squeezed ponzu sauce, tangy and bright
• 1 tbsp finely chopped scallions, crisp and green
• 1 tsp toasted sesame seeds, nutty and fragrant
• 1/2 tsp wasabi paste, fiery and pungent
• 1/4 cup daikon radish, shredded into fine threads

Instructions

1. Place the salmon fillet on a clean cutting board. Using a sharp knife, slice the salmon against the grain into 1/4-inch thick pieces. Tip: Keep the knife at a 45-degree angle for perfect slices.
2. Arrange the salmon slices on a chilled plate, slightly overlapping for a fan effect.
3. Drizzle the ponzu sauce evenly over the salmon. Tip: Pour from a height to distribute the sauce more evenly.
4. Sprinkle the chopped scallions and toasted sesame seeds over the top.
5. Place a small dollop of wasabi paste on the side of the plate for an optional kick.
6. Garnish with a small mound of shredded daikon radish beside the salmon. Tip: The daikon adds a crisp texture and cleanses the palate.

Outstanding in its simplicity, this dish offers a buttery texture from the salmon, a zesty punch from the ponzu, and a crunch from the daikon. Serve it with steamed rice or atop a crisp salad for a light yet luxurious meal.

Tuna Sashimi with Avocado and Wasabi

Let’s dive into a dish that’s as bold as it is fresh—**Tuna Sashimi with Avocado and Wasabi**. This no-cook wonder combines silky fish, creamy avocado, and a kick of wasabi for a bite that’s pure luxury.

Ingredients

• 8 oz sushi-grade tuna, chilled and firm
• 1 ripe avocado, creamy and slightly soft
• 1 tbsp wasabi paste, freshly prepared for sharp heat
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp sesame oil, toasted and fragrant
• 1 tbsp sesame seeds, lightly toasted for crunch
• 1 green onion, thinly sliced for a fresh bite

Instructions

1. **Slice the tuna** against the grain into 1/4-inch thick pieces for tender bites.
2. **Cut the avocado** in half, remove the pit, and slice into thin wedges without breaking the flesh.
3. **Arrange the tuna and avocado** on a chilled plate, alternating for visual appeal.
4. **Mix wasabi paste** with soy sauce and sesame oil in a small bowl for a dipping sauce with depth.
5. **Drizzle the sauce** lightly over the tuna and avocado, reserving some for serving.
6. **Sprinkle sesame seeds and green onion** on top for texture and color contrast.
7. **Serve immediately** with the remaining sauce on the side for extra heat.

**Tip:** Keep your tuna in the fridge until the last moment to ensure it stays firm. **Tip:** Use a sharp knife for clean avocado slices. **Tip:** Toast sesame seeds in a dry pan for 2 minutes until golden for maximum flavor.

Delight in the contrast of cool, buttery avocado against the firm, oceanic tuna. The wasabi’s heat cuts through the richness, making each bite a balance of flavors. Try serving on a slate board for a dramatic, restaurant-worthy presentation.

Yellowtail Sashimi with Jalapeno

Yellowtail sashimi with jalapeno? Yes, please! This dish is a **bold** blend of buttery fish and spicy kick, perfect for impressing at dinner or treating yourself.

Ingredients

• 1 lb fresh yellowtail fillet, sushi-grade and thinly sliced
• 1 medium jalapeno, seeds removed and thinly sliced
• 2 tbsp soy sauce, high-quality and aged
• 1 tbsp fresh lime juice, zesty and bright
• 1 tsp sesame oil, rich and aromatic
• 1/4 cup cilantro leaves, fresh and finely chopped
• 1/2 tsp sea salt, finely ground

Instructions

1. **Chill** the yellowtail slices in the refrigerator for 10 minutes to enhance firmness.
2. **Arrange** the chilled yellowtail slices on a serving plate in a single layer.
3. **Sprinkle** the thinly sliced jalapeno evenly over the yellowtail.
4. **Drizzle** soy sauce and lime juice over the arranged fish and jalapeno.
5. **Add** a few drops of sesame oil for depth of flavor.
6. **Garnish** with freshly chopped cilantro and a pinch of sea salt.
7. **Serve** immediately, ensuring the dish is cold for the best texture.

**Tip:** For an extra crunch, add thinly sliced cucumber under the yellowtail. **Tip:** Use a mandoline for uniformly thin jalapeno slices. **Tip:** Pair with a crisp white wine to balance the spice.

A symphony of textures and flavors, this dish melts in your mouth with a spicy finish. Try serving on a chilled stone plate for a restaurant-quality presentation.

Scallop Sashimi with Yuzu Dressing

Zesty and fresh, this scallop sashimi with yuzu dressing is your next crave-worthy dish. Dive into the perfect blend of oceanic sweetness and citrusy punch.

Ingredients

• 8 large, sushi-grade scallops (chilled, pristine)
• 2 tbsp yuzu juice (bright, tangy)
• 1 tbsp soy sauce (rich, umami-packed)
• 1 tsp honey (smooth, golden)
• 1/2 tsp finely grated ginger (spicy, aromatic)
• 1 tbsp extra virgin olive oil (fruity, high-quality)
• 1/4 tsp sea salt (flaky, clean)
• 1 tbsp finely chopped chives (fresh, green)

Instructions

1. Pat the scallops dry with paper towels to ensure a perfect sear.
2. Slice each scallop horizontally into 3 even pieces for delicate, bite-sized portions.
3. Whisk together yuzu juice, soy sauce, honey, and grated ginger in a small bowl until the honey is fully dissolved.
4. Drizzle the olive oil into the dressing while continuously whisking to emulsify.
5. Arrange the scallop slices on a chilled plate, slightly overlapping for visual appeal.
6. Sprinkle the sea salt evenly over the scallops to enhance their natural flavors.
7. Pour the yuzu dressing over the scallops, aiming for even coverage.
8. Garnish with chopped chives for a pop of color and freshness.

Juicy and tender, the scallops melt in your mouth, while the yuzu dressing adds a vibrant kick. Serve on a slate plate for an Instagram-worthy presentation that’s as stunning as it is delicious.

Octopus Sashimi with Garlic Soy Sauce

Unleash the ocean’s elegance on your plate with this Octopus Sashimi, a dish that’s as bold in flavor as it is in presentation. Pair it with a garlicky soy sauce for a punch that’ll have your taste buds dancing.

Ingredients

• 1 lb fresh octopus, cleaned and tenderized
• 2 tbsp high-quality soy sauce
• 1 tbsp freshly squeezed lemon juice
• 2 cloves garlic, finely minced
• 1 tsp toasted sesame oil
• 1/2 tsp finely grated ginger
• 1 green onion, thinly sliced
• 1 tsp sesame seeds, lightly toasted

Instructions

1. Bring a large pot of water to a rolling boil. Add the octopus and blanch for 30 seconds to slightly firm up the texture. Immediately transfer to an ice bath to stop the cooking process.
2. Pat the octopus dry with paper towels. Slice thinly against the grain for tender bites.
3. In a small bowl, whisk together soy sauce, lemon juice, minced garlic, sesame oil, and grated ginger to create the dressing.
4. Arrange the octopus slices on a chilled plate. Drizzle with the garlic soy sauce dressing.
5. Garnish with sliced green onion and a sprinkle of toasted sesame seeds for a nutty crunch.

Yield slices that melt in your mouth, with a sauce that’s a perfect balance of umami and zest. Serve atop a crisp lettuce leaf for an extra crunch or alongside a chilled sake for the ultimate experience.

Sea Urchin Sashimi with Sea Salt

Get ready to dive into the ocean’s bounty with this ultra-fresh, luxe dish. Grab your chopsticks—it’s time to elevate your sushi game.

Ingredients

• 4 live sea urchins, spiky and ocean-briny
• 1 tsp flaky sea salt, like Maldon, for that crisp crunch
• 1 tbsp freshly squeezed lemon juice, bright and zesty
• 1 tsp finely chopped chives, for a subtle oniony punch

Instructions

1. With kitchen shears, carefully cut around the sea urchin’s mouth at the bottom. Tip: Wear gloves to protect your hands from spikes.
2. Gently pry open the urchin to reveal the orange roe inside. Scoop out the roe with a spoon, avoiding any dark bits.
3. Rinse the roe under cold, running water to remove any residual bits. Pat dry with paper towels—handle like delicate jewels.
4. Arrange the roe on a chilled plate. Drizzle with lemon juice for a citrusy sparkle.
5. Sprinkle flaky sea salt evenly over the roe. The salt should be visible but not overwhelming.
6. Garnish with finely chopped chives for a pop of color and flavor.

Bite into the creamy, buttery texture of the sea urchin, contrasted by the sea salt’s crunch. Serve on a bed of sushi rice or with a side of crisp, cold sake for an unforgettable experience.

Mackerel Sashimi with Ginger and Scallions

Jump into the freshest flavors of the sea with this mackerel sashimi that’s all about bold, clean tastes and crisp textures. Just a few ingredients let the fish shine—no fancy skills needed.

Ingredients

• 1 lb ultra-fresh mackerel fillets, skin-on for texture
• 2 tbsp finely grated young ginger, zesty and bright
• 1/4 cup thinly sliced scallions, crisp and sharp
• 2 tbsp premium soy sauce, deep and umami-rich
• 1 tsp toasted sesame oil, nutty and aromatic
• 1/2 tsp coarse sea salt, for a clean finish

Instructions

1. Chill a serving plate in the freezer for 10 minutes to keep the sashimi cold.
2. Slice the mackerel against the grain into 1/4-inch thick pieces for tender bites.
3. Arrange the slices on the chilled plate, skin-side down for presentation.
4. Sprinkle the sea salt evenly over the fish to enhance its natural flavors.
5. Scatter the grated ginger and sliced scallions on top for a fresh kick.
6. Drizzle with soy sauce and sesame oil just before serving to maintain crispness.
7. Serve immediately with a side of pickled ginger for an extra zing.

Light as air yet packed with flavor, each bite offers a buttery texture from the mackerel, punctuated by the sharpness of scallions and the warmth of ginger. Try it atop a small mound of sushi rice for a quick chirashi bowl twist.

Squid Sashimi with Chili Oil

Zesty, bold, and unapologetically fresh—this squid sashimi with chili oil is your next kitchen dare. Dive into the crisp, clean flavors of the sea, amped up with a fiery kick.

Ingredients

• 1 lb ultra-fresh squid, cleaned and thinly sliced
• 2 tbsp vibrant red chili oil
• 1 tbsp toasted sesame seeds
• 1 tsp finely grated ginger
• 2 tbsp crisp green onions, thinly sliced
• 1 tsp coarse sea salt

Instructions

1. Chill your serving plates in the freezer for 10 minutes to keep the squid extra fresh.
2. Arrange the thinly sliced squid in a single layer on the chilled plates.
3. Drizzle the vibrant red chili oil evenly over the squid for that fiery kick.
4. Sprinkle the toasted sesame seeds and finely grated ginger on top for a nutty, warm flavor.
5. Garnish with crisp green onions for a fresh, sharp contrast.
6. Finish with a pinch of coarse sea salt to enhance all the flavors.

Here’s the deal—each bite is a crunch of freshness, a wave of heat, and a whisper of the ocean. Serve it with icy-cold sake or as a bold starter to shock your dinner guests.

Amberjack Sashimi with Truffle Oil

Slice into luxury with this Amberjack Sashimi drizzled in truffle oil—elevate your sushi game in minutes.

Ingredients

• 8 oz fresh amberjack fillet, sashimi-grade and ice-cold
• 1 tbsp white truffle oil, aromatic and high-quality
• 1 tsp flaky sea salt, for a crunchy finish
• 1/2 tsp freshly ground black pepper, finely textured
• 1 tbsp fresh chives, thinly sliced for a mild oniony bite

Instructions

1. Place the amberjack fillet in the freezer for 15 minutes to firm up, making it easier to slice thinly.
2. Using a sharp knife, slice the amberjack against the grain into 1/8-inch thick pieces. Tip: Keep your knife at a 45-degree angle for elegant slices.
3. Arrange the slices on a chilled plate, slightly overlapping for a professional presentation.
4. Drizzle the truffle oil evenly over the sashimi. Tip: A little goes a long way—truffle oil is potent.
5. Sprinkle the sea salt and black pepper over the top, ensuring even distribution.
6. Garnish with fresh chives for a pop of color and flavor. Tip: Use scissors for quick, even snips.

The amberjack melts in your mouth, its buttery texture contrasting with the earthy truffle oil. Serve on slate for a rustic touch or with a side of pickled ginger to cleanse the palate.

Fluke Sashimi with Citrus Dressing

Perfect for summer nights, this Fluke Sashimi with Citrus Dressing is a light, refreshing dish that packs a punch of flavor. Serve it chilled for the ultimate bite.

Ingredients

• 1 lb fresh fluke fillet, thinly sliced
• 1/4 cup freshly squeezed yuzu juice
• 2 tbsp high-quality soy sauce
• 1 tbsp honey, preferably wildflower
• 1 tsp finely grated ginger
• 1/2 tsp toasted sesame oil
• 1/4 cup microgreens, for garnish
• 1 tbsp toasted white sesame seeds

Instructions

1. Chill the fluke fillet in the freezer for 10 minutes to firm up, making it easier to slice thinly.
2. In a small bowl, whisk together the yuzu juice, soy sauce, honey, grated ginger, and sesame oil until the honey is fully dissolved.
3. Using a sharp knife, slice the fluke into 1/8-inch thick pieces, angling the blade to create wider slices.
4. Arrange the fluke slices on a chilled plate, slightly overlapping them for a beautiful presentation.
5. Drizzle the citrus dressing lightly over the fluke, ensuring each piece gets a hint of flavor.
6. Garnish with microgreens and a sprinkle of toasted sesame seeds for a crunchy texture contrast.

Delicate and vibrant, the fluke melts in your mouth while the citrus dressing adds a zesty kick. Try serving it on a bed of crushed ice for an extra chill factor that elevates the dish.

Salmon Roe Sashimi with Quail Egg

Bold flavors meet in this luxurious dish that’s as easy to make as it is impressive. Salmon roe sashimi with quail egg is a bite-sized burst of ocean freshness and creamy richness.

Ingredients

• 4 oz fresh, high-quality salmon roe
• 4 farm-fresh quail eggs
• 1 tsp finely grated wasabi
• 1 tbsp premium soy sauce
• 1 tsp toasted sesame oil
• 1 scallion, thinly sliced for garnish

Instructions

1. Chill four small serving plates in the freezer for 10 minutes to ensure the dish stays cool.
2. Gently rinse the salmon roe under cold water and pat dry with a paper towel to remove any excess brine.
3. Divide the salmon roe evenly among the chilled plates, creating a small mound in the center of each.
4. Crack a quail egg over each mound of salmon roe, ensuring the yolk remains intact for a creamy texture.
5. Drizzle each plate with 1/4 tbsp of soy sauce and 1/4 tsp of sesame oil for a balanced flavor profile.
6. Add a pinch of grated wasabi on the side of each plate for a spicy kick, adjusting to taste.
7. Garnish with thinly sliced scallions for a fresh, colorful finish.

Wasabi’s heat cuts through the salmon roe’s briny sweetness, while the quail egg adds a silky contrast. Serve immediately with chopsticks for an elegant, hands-on experience.

Halibut Sashimi with Black Truffle

Venture into luxury with this halibut sashimi—silky, fresh slices topped with earthy black truffle. It’s a no-cook masterpiece that’s all about premium ingredients and bold flavors.

Ingredients

• 8 oz ultra-fresh halibut fillet, skinless and sushi-grade
• 1 tbsp high-quality black truffle oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 small black truffle, thinly shaved
• 1 tbsp microgreens, for garnish

Instructions

1. Chill a ceramic plate in the freezer for 10 minutes to keep the halibut cold while serving.
2. Using a razor-sharp knife, slice the halibut into 1/8-inch thick pieces against the grain for tender bites.
3. Arrange the halibut slices on the chilled plate in a single layer, slightly overlapping for visual appeal.
4. Drizzle the black truffle oil evenly over the halibut, ensuring each piece gets a hint of its rich aroma.
5. Sprinkle the flaky sea salt and freshly cracked black pepper over the sashimi to enhance its natural flavors.
6. Artfully place the black truffle shavings on top of the halibut, allowing their earthy notes to stand out.
7. Garnish with a handful of microgreens for a fresh, colorful contrast.

This dish delivers a buttery texture from the halibut, perfectly complemented by the truffle’s depth. Serve it with a side of pickled ginger to cleanse the palate between bites.

Eel Sashimi with Sweet Soy Glaze

Whip up a dish that’s all about bold flavors and sleek presentation. This eel sashimi with sweet soy glaze is a showstopper that’s surprisingly simple to master.

Ingredients

• 1 lb fresh eel fillets, skin-on for crispy texture
• 1/4 cup high-quality soy sauce, rich and umami-packed
• 2 tbsp mirin, sweet and slightly tangy
• 1 tbsp granulated sugar, for a glossy glaze
• 1 tsp freshly grated ginger, spicy and aromatic
• 1/2 tsp finely minced garlic, for a pungent kick
• 1 tbsp toasted sesame seeds, for crunch and nuttiness
• 2 scallions, thinly sliced for a fresh garnish

Instructions

1. Pat the eel fillets dry with paper towels to ensure a crispy skin.
2. In a small saucepan over medium heat, combine soy sauce, mirin, sugar, ginger, and garlic. Simmer for 5 minutes until slightly thickened.
3. Heat a non-stick skillet over high heat. Place eel fillets skin-side down, pressing gently with a spatula for 3 minutes until skin is crispy.
4. Flip fillets and cook for another 2 minutes. Brush generously with the soy glaze.
5. Remove from heat and let rest for 1 minute. Slice into 1/2-inch pieces against the grain.
6. Sprinkle with toasted sesame seeds and scallions before serving.

Serve this eel sashimi with sweet soy glaze over a bed of sushi rice for a hearty meal, or enjoy it as is for a light, flavorful appetizer. The combination of crispy skin, tender flesh, and sticky-sweet glaze is irresistible.

Snapper Sashimi with Lime and Chili

Snapper sashimi with lime and chili—**slash** the heat, **splash** the citrus, **savor** the sea. This no-cook knockout is your ticket to fresh, fiery flavors in under 10 minutes.

Ingredients

• 1 lb ultra-fresh snapper fillet, skinless and sushi-grade
• 2 tbsp freshly squeezed lime juice, vibrant and tangy
• 1 tsp finely chopped red chili, seeds in for heat
• 1 tbsp premium soy sauce, rich and umami-packed
• 1 tsp toasted sesame oil, aromatic and nutty
• 1/4 cup thinly sliced scallions, crisp and green
• 1 tsp sesame seeds, lightly toasted for crunch

Instructions

1. **Chill** the snapper fillet in the freezer for 10 minutes to firm up for easier slicing.
2. **Slice** the snapper into 1/4-inch thick pieces against the grain for tender bites.
3. **Arrange** the slices on a chilled plate, slightly overlapping for a stunning presentation.
4. **Whisk** together lime juice, chopped chili, soy sauce, and sesame oil in a small bowl.
5. **Drizzle** the dressing over the snapper, ensuring each piece gets a hit of flavor.
6. **Garnish** with scallions and sesame seeds for color and texture.
7. **Serve** immediately, with extra lime wedges on the side for those who dare more zest.

**Tip:** For the freshest taste, buy your snapper the same day you plan to serve it. **Tip:** Use a razor-sharp knife to achieve clean, smooth slices. **Tip:** Adjust the amount of chili to control the spice level to your liking.

**Make** each bite a burst of ocean freshness with the lime’s zing and the chili’s kick. Perfect as a bold appetizer or atop a bowl of steamed rice for a light meal.

Tuna Belly Sashimi with Sesame Oil

Raid your pantry for this no-cook wonder that’s all about bold flavors and silky textures. Tuna belly sashimi with sesame oil is your ticket to a luxe, restaurant-quality bite at home.

Ingredients

• 1 lb fresh tuna belly, sliced into 1/4-inch thick pieces
• 2 tbsp toasted sesame oil, aromatic and nutty
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp freshly grated ginger, spicy and vibrant
• 1 green onion, thinly sliced for a crisp finish
• 1 tsp sesame seeds, lightly toasted for crunch

Instructions

1. Pat the tuna belly slices dry with paper towels to ensure the sesame oil adheres well.
2. Arrange the tuna slices on a chilled plate in a single layer for even seasoning.
3. Drizzle the toasted sesame oil evenly over the tuna, using the back of a spoon to spread it if necessary.
4. Sprinkle the soy sauce over the tuna, aiming for a light, even coating.
5. Scatter the freshly grated ginger across the tuna for a spicy kick.
6. Garnish with thinly sliced green onion and toasted sesame seeds for texture and color.
7. Serve immediately, ensuring the plate remains chilled to maintain the tuna’s fresh taste.

Yield to the melt-in-your-mouth texture of the tuna, elevated by the nutty sesame oil and sharp ginger. Try pairing with a crisp, chilled sake for an unbeatable duo.

Scallop Sashimi with Truffle Salt

Zesty and luxurious, this scallop sashimi with truffle salt is your next showstopper. Fresh, buttery scallops meet earthy truffle for a bite that’s pure elegance.

Ingredients

• 8 large, sushi-grade scallops (about 1 lb), chilled
• 1 tsp high-quality truffle salt
• 1 tbsp freshly squeezed lemon juice
• 1 tsp rich extra virgin olive oil
• 1/4 tsp finely ground black pepper
• Microgreens, for garnish

Instructions

1. Place the chilled scallops on a clean cutting board. Using a sharp knife, slice each scallop horizontally into 3 even pieces.
2. Arrange the scallop slices on a chilled serving plate, slightly overlapping for presentation.
3. Sprinkle the truffle salt evenly over the scallops, ensuring each piece gets a touch of earthy flavor.
4. Drizzle the lemon juice and olive oil over the scallops, followed by a light sprinkle of black pepper.
5. Garnish with a handful of microgreens for a fresh, colorful finish.
6. Serve immediately, allowing the scallops to remain chilled for the best texture and flavor.

Yield to the silky texture and the burst of umami from the truffle salt. Perfect as a starter or pair with a crisp white wine for an indulgent treat.

Salmon Sashimi with Miso Dressing

Raid your fridge for this no-cook showstopper: Salmon Sashimi with Miso Dressing. It’s fresh, fast, and foolproof.

Ingredients

• 8 oz sushi-grade salmon fillet, skinless and chilled
• 2 tbsp white miso paste, smooth and umami-rich
• 1 tbsp honey, golden and viscous
• 1 tbsp rice vinegar, tangy and light
• 1 tsp toasted sesame oil, aromatic and nutty
• 1 tbsp warm water, to loosen the dressing
• 1 tsp black sesame seeds, for a crunchy garnish
• 1 green onion, thinly sliced for a sharp finish

Instructions

1. Chill a sharp knife in the freezer for 5 minutes to ensure clean cuts on the salmon.
2. Slice the salmon into 1/4-inch thick pieces against the grain, angling the knife at 45 degrees for elegant slices.
3. Whisk together the miso paste, honey, rice vinegar, sesame oil, and warm water in a small bowl until smooth and emulsified.
4. Arrange the salmon slices on a chilled plate, slightly overlapping for visual appeal.
5. Drizzle the miso dressing over the salmon, aiming for a zigzag pattern for even coverage.
6. Sprinkle the black sesame seeds and green onion over the top for texture and color.
7. Serve immediately, ensuring the salmon remains cold for the best texture and flavor.

Dive into the buttery salmon paired with the sweet-savory miso dressing. The contrast of the cool fish against the warm, velvety sauce is a game-changer. Try it atop a crisp cucumber salad for an extra crunch.

Yellowfin Tuna Sashimi with Wasabi Cream

Make your taste buds dance with this ultra-fresh, melt-in-your-mouth Yellowfin Tuna Sashimi paired with a spicy wasabi cream that packs a punch.

Ingredients

• 8 oz sushi-grade Yellowfin tuna, chilled and firm
• 1/4 cup heavy cream, cold and rich
• 1 tbsp wasabi paste, freshly prepared and pungent
• 1 tsp soy sauce, premium and aged
• 1/2 tsp sesame oil, toasted and aromatic
• 1 tbsp chives, finely chopped and bright green
• 1/2 tsp lemon zest, freshly grated and citrusy
• Sea salt, flaky and pristine

Instructions

1. Slice the chilled Yellowfin tuna into 1/4-inch thick pieces against the grain for maximum tenderness.
2. In a small bowl, whisk the cold heavy cream until soft peaks form, about 2 minutes.
3. Gently fold in the pungent wasabi paste, aged soy sauce, and aromatic sesame oil into the whipped cream until fully incorporated.
4. Arrange the sliced tuna on a chilled plate, slightly overlapping for visual appeal.
5. Dollop the wasabi cream over the tuna or serve on the side for dipping.
6. Sprinkle with finely chopped chives, freshly grated lemon zest, and a pinch of flaky sea salt for a burst of flavor.

Zesty and vibrant, this dish offers a buttery texture from the tuna contrasted by the fiery wasabi cream. Serve on a slate board for an Instagram-worthy presentation or as a sophisticated starter at your next dinner party.

Octopus Sashimi with Lemon Olive Oil

Transform your dinner into a coastal escape with this Octopus Sashimi. Tender, fresh, and zesty—it’s a bite of the ocean you won’t forget.

Ingredients

• 1 lb fresh octopus, cleaned and tenderized
• 1/4 cup rich extra virgin olive oil
• 1 lemon, juiced and zested
• 1 tsp flaky sea salt
• 1/2 tsp finely ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Bring a large pot of water to a rolling boil. Blanch the octopus for 30 seconds to enhance tenderness, then immediately plunge into ice water to stop cooking.
2. Pat the octopus dry with paper towels. Slice thinly against the grain for the perfect sashimi texture.
3. In a small bowl, whisk together the olive oil, lemon juice, zest, sea salt, and black pepper to create a vibrant dressing.
4. Arrange the octopus slices on a chilled plate. Drizzle generously with the lemon olive oil dressing.
5. Garnish with fresh chives for a pop of color and a hint of oniony sharpness.
6. Serve immediately, ensuring the dish is cold to highlight the octopus’s delicate flavor.

Enjoy the contrast of the octopus’s silky texture against the bright, tangy dressing. Elevate the experience by pairing with crisp, chilled sake or a dry white wine.

Sea Bream Sashimi with Herb Dressing

Never settle for boring sushi nights. Elevate your raw fish game with this **Sea Bream Sashimi with Herb Dressing**—crisp, fresh, and bursting with flavor.

Ingredients

• 1 lb ultra-fresh sea bream fillets, skinless and sashimi-grade
• 1/4 cup vibrant extra virgin olive oil
• 2 tbsp zesty lemon juice
• 1 tbsp finely chopped aromatic cilantro
• 1 tbsp finely chopped refreshing mint
• 1 tsp finely grated pungent ginger
• 1/2 tsp flaky sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. **Chill** the sea bream fillets in the freezer for 10 minutes to firm up for easier slicing.
2. **Slice** the sea bream into 1/4-inch thick pieces against the grain for tender bites.
3. **Whisk** together the olive oil, lemon juice, cilantro, mint, ginger, salt, and pepper in a small bowl until emulsified.
4. **Arrange** the sea bream slices on a chilled plate, slightly overlapping for visual appeal.
5. **Drizzle** the herb dressing generously over the sea bream just before serving to maintain freshness.
6. **Garnish** with additional cilantro and mint leaves for a pop of color and extra aroma.

Keep it cool and serve immediately for the best texture—silky smooth fish with a bright, herby kick. Try pairing with crisp cucumber slices or a side of pickled ginger for contrast.

Mackerel Sashimi with Sesame Seeds

Make your taste buds dance with this ultra-fresh mackerel sashimi, topped with crunchy sesame seeds for that perfect bite.

Ingredients

• 1 lb ultra-fresh mackerel fillet, skinless and sushi-grade
• 2 tbsp toasted sesame seeds, for that nutty crunch
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp wasabi paste, fiery and fresh
• 1 scallion, thinly sliced for a sharp garnish

Instructions

1. Place the mackerel fillet on a clean cutting board. Using a razor-sharp knife, slice the fillet into 1/4-inch thick pieces against the grain for tender bites.
2. Arrange the sliced mackerel on a chilled serving plate, slightly overlapping for a professional presentation.
3. Sprinkle the toasted sesame seeds evenly over the mackerel, ensuring each piece gets a generous coating.
4. Drizzle the soy sauce around the plate, not directly on the fish, to maintain the sashimi’s pristine texture.
5. Place a small dollop of wasabi paste on the side of the plate for dipping, adjusting the amount based on heat preference.
6. Garnish with thinly sliced scallions for a pop of color and a hint of sharpness.

Just serve this mackerel sashimi immediately for the best texture—silky, rich, and melt-in-your-mouth. Pair it with a crisp white wine or enjoy it as part of a larger sushi spread for a show-stopping meal.

Squid Sashimi with Spicy Mayo

Dive into the ocean’s bounty with this Squid Sashimi with Spicy Mayo—crisp, fresh, and packing a punch.

Ingredients

• 1 lb ultra-fresh squid, cleaned and sliced into thin ribbons
• 2 tbsp creamy mayonnaise
• 1 tsp fiery Sriracha sauce
• 1 tsp smooth soy sauce
• 1/2 tsp toasted sesame oil
• 1 tbsp freshly squeezed lime juice
• 1 tsp finely grated ginger
• 1/4 tsp coarse sea salt
• 1 tbsp finely chopped scallions
• 1 tsp toasted sesame seeds

Instructions

1. Chill the squid ribbons in the fridge for 30 minutes to enhance their crisp texture.
2. Whisk together mayonnaise, Sriracha, soy sauce, sesame oil, lime juice, and ginger in a small bowl until smooth. Tip: Adjust Sriracha to your heat preference.
3. Arrange the chilled squid ribbons on a serving plate, slightly overlapping for visual appeal.
4. Drizzle the spicy mayo mixture evenly over the squid. Tip: Use a spoon for precision to avoid overwhelming the delicate squid.
5. Sprinkle with sea salt, scallions, and sesame seeds. Tip: Toast sesame seeds in a dry pan for 2 minutes over medium heat to unlock their nutty flavor.
6. Serve immediately, ensuring the dish is enjoyed while the squid is at its freshest.

Outrageously tender squid meets the creamy, spicy kick of mayo—each bite is a balance of textures and flavors. Try serving on chilled plates to keep everything refreshingly cool.

Salmon Sashimi with Dill and Cucumber

Fresh, vibrant, and utterly irresistible—this salmon sashimi with dill and cucumber is your next obsession. Slice, stack, and savor in minutes.

Ingredients

• 8 oz sushi-grade salmon fillet, chilled and firm
• 1/2 English cucumber, thinly sliced into ribbons
• 1 tbsp fresh dill, finely chopped
• 1 tsp toasted sesame oil, rich and nutty
• 1/2 tsp sea salt, flaky and crisp
• 1/4 tsp freshly ground black pepper, finely milled
• 1 tbsp soy sauce, premium and aged
• 1 tsp lemon zest, bright and citrusy

Instructions

1. Place the chilled salmon fillet on a clean cutting board. Using a sharp knife, slice the salmon against the grain into 1/4-inch thick pieces. Tip: Keep the knife at a 45-degree angle for perfect slices.
2. Arrange the cucumber ribbons on a serving plate, slightly overlapping for a elegant base.
3. Lay the salmon slices over the cucumber, fanning them out for visual appeal.
4. Sprinkle the finely chopped dill over the salmon, ensuring even distribution.
5. Drizzle the toasted sesame oil and soy sauce over the dish, aiming for a balanced flavor in every bite.
6. Finish with a sprinkle of sea salt, black pepper, and lemon zest for a burst of freshness. Tip: Add the lemon zest just before serving to maintain its vibrant color and aroma.
7. Serve immediately, allowing the flavors to meld beautifully on the palate. Tip: For an extra crunch, top with microgreens or a sprinkle of sesame seeds.

Light, refreshing, and packed with flavor, this dish is a testament to simplicity. The buttery salmon pairs perfectly with the crisp cucumber, while the dill and lemon zest add a herbaceous zing. Try serving it on a chilled plate for an extra touch of elegance.

Conclusion

Absolutely, this roundup of 23 delicious sashimi recipes is a treasure trove for seafood enthusiasts! From classic to creative, there’s something to satisfy every palate. We’d love to hear which recipes you try and adore. Don’t forget to leave a comment with your favorites and share this article on Pinterest to spread the sashimi love. Happy cooking!