This Yellowtail Sashimi recipe is one of my favorite go-to dishes when I want to impress without the stress. It’s fresh, vibrant, and gorgeous on a platter. Even better, it takes just minutes to make – perfect as a light starter when friends pop over.
The secret? It’s all in the intentional layering. First, I start by finely chopping red onion, slicing fresh red chili for a little heat, and roughly chopping fragrant coriander (cilantro) leaves. Then I thinly slice some ripe mango—or papaya if that’s what I’ve got on hand. The fruit adds that sweet-tangy balance that pairs so beautifully with the buttery richness of yellowtail sashimi.
Next comes the fun part: I lay out the yellowtail strips in a simple but elegant pattern on a platter. Then I squeeze fresh lime juice all over the fish and season it generously with sea salt and freshly cracked black pepper. Once the fish is dressed, I alternate it with the mango slices, tucking them in between to create a layered, tropical look that’s just as pretty as it is delicious.
What I love most about this Yellowtail Sashimi recipe is how flexible it is. You can easily swap in seasonal fruit, adjust the spice level, or turn it into a meal with sushi rice. This platter is simple, striking, and endlessly flexible. Don’t have mango? Swap in citrus segments or even thinly sliced cucumber. Want to add more crunch? Toss on some toasted sesame seeds or slivered radish. It’s the kind of recipe that invites creativity and adapts beautifully to what’s in your fridge.
✨ Flexible Tip: Want to turn it into a meal? Serve it over sushi rice or cauliflower rice for an easy, deconstructed poke bowl. Add a little avocado or pickled ginger if you’re feeling fancy. You do you.
Yellowtail Sashimi Platter with Mango and Chilli
You'll need a chilled plate or platter, small bowl and whisk.
Ingredients
- 6 oz Yellowtail Salmon sliced thin sashimi style
- Red Onion chopped
- Jalapeño Pepper sliced thin
- Papaya or Mango sliced thin
- 1 Fresh lime Juice of
- Coriander Leaves
- Salt & Pepper
- Red Chilli
- Olive Oil
Instructions
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Chop the Flavor Base: Finely chop the red onion and thinly slice the red chili or jalapeño. Roughly chop the fresh coriander leaves and set aside for garnishing.
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Slice the Fruit: Slice your mango or papaya into thin strips or elegant ribbons.
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Thinly slice the sushi-grade salmon or tuna into sashimi-style strips.
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Lay the Yellowtail: On a large platter, lay out the yellowtail sashimi strips in a single, slightly overlapping layer.
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Season the Fish: Drizzle the yellowtail with fresh lime juice, and sprinkle generously with sea salt and cracked black pepper.
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Alternate the Fruit: Nestle the mango or papaya slices between the yellowtail strips, creating a beautiful, colorful pattern.
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Sprinkle the Onion: Evenly scatter the chopped red onion over the top for a little crunch and bite.
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Add Heat + Herb: Sprinkle the red chili over everything, followed by the chopped coriander.
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Finish with a Drizzle: Lightly drizzle the whole platter with a touch of good-quality olive oil.
