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Photo of Mixed sashimi by WW

Mixed sashimi

Points® value
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.


Wasabi paste

10 g, to serve

Soy sauce

2 tbs

Lemon juice

1 tbs

Rice wine vinegar

2 tsp

Mirin seasoning

1 tsp

Stock powder

1 tsp, dashi variety

Soy sauce

2 tbs

Rice wine vinegar

3 tsp

Fresh ginger

1 tsp, finely grated

Caster sugar

½ tsp

Sesame oil

1 tsp

Salmon, sashimi style, raw

200 g

Tuna, sashimi style, raw

200 g

Kingfish, raw

150 g, sashimi style

Fresh herbs

3 tsp, microherbs (such as mustard or cress)

Dried nori seeweed

¼ sheet(s), finely shredded


  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.