Photo of Mixed sashimi by WW

Mixed sashimi

SmartPoints® value per serving
Total Time
20 min
20 min
0 min
Salmon, tuna and kingfish add essential oils to your dish and classic Japanese sauces add an amazing hit of flavour to each bite.


Soy sauce

4 tbs

Lemon juice

1 tbs

Rice wine vinegar

1¼ tbs


1 tsp

Stock powder

1 tsp, dashi variety

Fresh ginger

1 tsp, finely grated

Caster sugar

½ tsp

Sesame oil

1 tsp

Skinless salmon fillet(s)

200 g

Raw tuna

200 g

Kingfish, raw

150 g

Fresh herbs

3 tsp, microherbs (such as mustard or cress)

Nori, seaweed, dried

1 piece(s), finely shredded

Wasabi paste

10 g, to serve


  1. To make Ponzu sauce, combine 2 tbs soy sauce, lemon juice, 2 tsp rice wine vinegar, mirin and dashi powder in a small bowl. To make the dipping sauce, combine remaining soy sauce, remaining rice wine vinegar, ginger, sugar and sesame oil in a small bowl.
  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.
  3. Garnish fish with micro herbs and shredded nori. Serve with sauces for dipping and offer soy sauce and wasabi.


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.