How to make sashimi

How to make sashimi

Our cooking expert Lucy Kelly shows you how to recreate this healthy restaurant favourite.


2 SmartPoints® per serve
Prep time: 20 min
Serves: 4 (as a starter)


Ponzu sauce
2 tbs soy sauce
1 tbs lemon juice
​2 tsp Rice wine vinegar
1 tsp mirin
1 tsp instant stock powder, dashi

​Sesame-ginger dipping sauce
2 tbs soy sauce
​3 tsp Rice wine vinegar
1 tsp fresh ginger, finely grated
½ tsp caster sugar
1 tsp sesame oil

200g skinless salmon
200g fresh tuna
150g Kingfish, raw
3 tsp Fresh herbs, micro (such as mustard or cress), to serve
1 piece dried seaweed, nori, finely shredded, to serve
Soy sauce and Wasabi, to serve

Step 1

To make Ponzu sauce, combine all ingredients in a small bowl. To make dipping sauce, combine all ingredients in a small bowl.

How to make sashimi

Step 2

Using a very sharp knife, cut salmon and tuna across the grain into 5mm thick slices. Arrange on a share platter or onto individual serving plates. Cut kingfish into 3mm slices and add to plates.

How to make sashimi

Step 3

Garnish fish with micro herbs and shredded nori. Serve with sauces for dipping and offer soy sauce and wasabi. 

How to make sashimi

TIPS:  Use very fresh fish. Ask your fishmonger for sashimi-grade. If you can't get these three types listed here, just serve one or two, and increase the quantity accordingly. 
Provide small shallow bowls for guests to mix soy and wasabi.
Micro herbs come in punnets from good greengrocers and large supermarkets.