Sushi
Japanese
Rated 5.0 stars by 1 users
Quick & Easy Sashimi
Sashimi at home shouldn’t feel intimidating. With Seatopia’s sushi-grade fish and our Sashimi Starter Kit of chef-curated finishes, you’ll go from thawed fillet to a beautiful plate in minutes—no chef training required.
Note: The Starter Kit is a finishing trio you add to your fish (sold separately).
Directions
Step 1: Defrost (Seatopia 24hr Method)
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1.Remove the fillet from its vacuum pack while still frozen.
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2.Wrap in a non-toxic, unbleached paper towel.
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3.Place on a plate or rack in the refrigerator for 24 hours.
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4.Swap the towel a few times during thawing to keep the fish dry and the texture pristine. (Why this works: The towel wicks moisture so the flesh stays firm, clean, and perfect for slicing.)
Step 2: Prep
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5.Pat the thawed fillet dry.
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6.Trim away any darker bloodline or connective tissue for a clean look.
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7.Save trims for tartare, poke, or a spicy hand roll.
Step 3: Slice
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8.Use your sharpest knife (a sashimi knife is ideal, but any very sharp chef’s knife works).
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9.Slice across the grain with a smooth pull—no sawing. Aim for even ~¼-inch slices.
Step 4: Plate (Starter Kit Finishes)
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10.Arrange slices with a slight overlap
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11.Using chopsticks, add a tiny dab of Aged Yuzu Kosho for citrusy heat.
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12.Mist Organic Yugeta Shoyu for light, umami-rich depth.
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13.(Optional) Add Salmon Roe Caviar over sashimi.
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14.Add Artisan Pickled Ginger on the side to refresh the palate
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15.Less is more. These condiments are designed to let the fish shine.
Recipe Note
The 24-hour fridge thaw is your only “wait.” After that, it’s quick and easy—slice, plate, and finish with the Starter Kit for a sushi-bar experience at home.
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Or pick up our Sashimi Date Night box which bundles all these together plus 3 portions of sashimi grade seafood (scallops, yellowtail and salmon):
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