Saturday Sashimi

Why You’ll Love This Recipe

I enjoy this recipe because it comes together quickly without any cooking involved. The fresh citrus juices enhance the natural flavor of the fish while keeping everything light and refreshing.

I also like how customizable these sashimi dishes are. I can adjust the acidity, add extra toppings, or serve them with rice, cucumber slices, or seaweed for a fuller meal. The presentation always feels impressive even though the preparation is very easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tuna Citrus Sashimi

• Fresh sushi-grade tuna
• 2 tablespoons olive oil
• Juice of 1/2 freshly squeezed orange
• Juice of 1/2 freshly squeezed lemon
• Orange zest
• Lemon zest
• Freshly ground black pepper
• Pinch of salt

Soy Citrus Salmon Sashimi

• Fresh sushi-grade salmon
• 2 tablespoons avocado oil
• 2 tablespoons soy sauce
• Juice of 1/2 freshly squeezed orange
• Juice of 1/2 freshly squeezed lime
• 1 teaspoon sesame oil
• Sesame seeds
• Scallions

Directions

1. I start by slicing the sushi-grade tuna and salmon into thin even pieces using a very sharp knife.
2. For the tuna citrus sashimi, I whisk together the olive oil, orange juice, lemon juice, orange zest, lemon zest, black pepper, and a small pinch of salt.
3. I arrange the tuna slices on a chilled plate and spoon the citrus mixture over the top.
4. For the soy citrus salmon sashimi, I mix the avocado oil, soy sauce, orange juice, lime juice, and sesame oil in a small bowl.
5. I place the salmon slices onto another serving plate and drizzle the soy citrus sauce evenly over them.
6. To finish, I garnish the salmon sashimi with sesame seeds and sliced scallions before serving immediately.

Servings and timing

• Servings: 2 to 4
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes

Variations

I sometimes add thinly sliced jalapeños for a spicy kick or serve the sashimi with ponzu sauce for extra citrus flavor. Thin cucumber slices or avocado also pair beautifully with both versions.

When I want more texture, I sprinkle crispy onions or crushed wonton strips over the salmon sashimi. I also enjoy adding microgreens or fresh herbs for extra freshness.

storage/reheating

I prefer eating sashimi immediately after preparation for the freshest flavor and texture. If I need to store leftovers, I keep them tightly covered in the refrigerator and eat them within 24 hours.

Since sashimi is served raw, I do not reheat it. I always keep the fish chilled until serving time.

FAQs

What type of fish should I use for sashimi?

I always use sushi-grade or sashimi-grade fish from a trusted source to ensure freshness and safety.

Can I prepare the sauces ahead of time?

I can make both sauces a few hours ahead and store them in the refrigerator until ready to use.

What should I serve with sashimi?

I like serving sashimi with steamed rice, seaweed salad, pickled ginger, or miso soup for a complete meal.

How thin should I slice the fish?

I usually slice the fish about 1/4 inch thick so each piece stays tender and easy to eat.

Can I use bottled citrus juice?

I prefer freshly squeezed citrus juice because it gives the sashimi a much brighter and cleaner flavor.

Conclusion

I love how these sashimi recipes feel both simple and luxurious at the same time. The tuna citrus sashimi tastes bright and refreshing, while the soy citrus salmon sashimi delivers a rich savory flavor with a hint of sesame. Together, they create an easy and beautiful meal that feels perfect for a relaxing weekend dinner.