Mosaic Sashimi Rolls

Mosaic Sashimi Rolls

Sashimi Appetiser: A Celebration of Freshness

Although these Mosaic sashimi rolls are not technically sushi as they don’t contain rice & not really sashimi either as they are made into rolls.

They are more a form of fashioned Sashimi, which in its simplest form, is the purest expression of seafood with a bit of a twist.

There’s no need for rice, no elaborate sauces—just beautifully sliced fish or seafood, rolled in seaweed & served as fresh sashimi rolls.

For me, sashimi is quality and simplicity, where every bite allows the natural flavours and textures of the fish to shine with this seafood appetiser idea.

What Makes Sashimi Special?

When I think about sashimi, I immediately appreciate the precision that goes into preparing it. Unlike sushi, which often features a variety of ingredients and techniques, sashimi is all about showcasing the fish itself. And that’s exactly why the quality of the seafood matters so much.

That being said, mine really don’t measure up to Japanese standard, but it doesn’t matter, these rolls still look pretty cool and would be fine to serve at any event nonetheless.

What I love most about sashimi is its versatility. You’re not limited to just one type of fish—there’s a whole world of flavours to explore, from buttery salmon to the clean, almost sweet taste of tuna.

And let’s not forget about other options like scallops or yellowtail, dare I say crab sticks, each bringing something unique to the plate.

Every sashimi experience is different, depending on the ingredients you have and what’s in season.

For the sake of these rolls however, I have chosen the fish for colour and the tuna & salmon are contrasting colours so they present well on the plate.

The Art of Mosaic Sashimi Appetiser

The way sashimi is cut plays a huge role in how it’s experienced. It’s not just about the taste; it’s about the texture, too.

Thick slices of sashimi give you a heartier bite, allowing you to fully experience the softness and melt-in-your-mouth quality of the fish.

Thin slices, on the other hand, offer a more delicate experience, perfect for lighter fish varieties but also tuna & salmon can be very rich, so smaller pieces work well in these rolls.

For anyone looking to make sashimi at home, a sharp knife and a steady hand are your best friends. It’s a skill that takes practice, but once you get the hang of it, there’s something incredibly satisfying about creating perfectly uniform slices for this sashimi appetiser.

Once again, these sashimi rolls hide a million sins, so they are not perfectly cut but they still look the part.

How to Enjoy Sashimi

While sashimi is all about simplicity, I like to pair it with a few key accompaniments that elevate the dish without overpowering the fish.

A light dip in soy sauce adds a salty punch, but I always go easy on it. You don’t want to drown the delicate flavours of the seafood.

A touch of wasabi is perfect for those who enjoy a bit of heat, and a slice of pickled ginger helps cleanse the palate between bites, keeping each piece of sashimi tasting as fresh as the first- your choice.

I also find that sashimi pairs beautifully with certain wines or sake. A crisp, dry sake with a subtle sweetness enhances the natural flavours of the fish without taking centre stage.

Or, if wine is more your style, a bright, acidic white wine like a Sauvignon Blanc does wonders for balancing the richness of fattier fish like salmon.

Elevating Your Sashimi Experience

Sashimi doesn’t have to be fancy to be special, but presentation does matter. It’s in the detail making this sashimi feel like an occasion, even if you’re just enjoying it at home.

There’s also room to get creative if you’re in the mood to mix things up. A drizzle of yuzu, a sprinkle of sesame seeds or green onions can add a bit of brightness or texture to the dish. A spoonful of caviar can elevate your plating.

But remember, the star is always the seafood—anything else should be subtle, enhancing but never distracting from the main event.

A Pure and Simple Pleasure

At the end of the day, this sashimi appetiser is about honouring the fish, letting the natural beauty of fresh seafood take centre stage.

There’s something incredibly calming about the whole process—from choosing the fish, to slicing it carefully, creating the rolls to plating & savouring each bite. It’s a dish that reminds me that sometimes, less really is more.

So the next time you want to treat yourself to something special, try making this mosaic sashimi appetiser at home. With just a few fresh ingredients and some thoughtful preparation, you can create a meal that’s as delicious as it is elegant.

And if you’ve already mastered sushi, you’ll find that sashimi takes things to another level of simplicity and satisfaction.

There is something about these mosaic sushi bites that is mesmerising. Give it a try!

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Mosaic Sashimi Rolls

(Serves 12 Prep 40 Mins)

You Will Need:

Tuna Steaks (about 200-250g total): Fresh, sushi-grade tuna is ideal for this recipe. Look for deep red, firm tuna steaks with no discolouration or fishy odour. The quality of tuna is crucial since it will be served raw.

Salmon Fillets (skin off, about 200-250g total): Fresh, sushi-grade salmon is key for safety and flavour. Choose fillets that are bright orange with a smooth, firm texture. Make sure they’re completely de-boned and trimmed, as they will also be served raw. I have used farmed salmon but wild salmon has a more dramatic colour.

Continental Cucumber: Continental cucumbers are long, thin-skinned, and typically less seeds, making them perfect for slicing into thin, crisp strips that pair well with sushi. Choose a firm cucumber without any soft spots or wrinkling.

1 pack (25g) Seaweed (Nori): Nori sheets are used to wrap the sushi ingredients. Each sheet is thin and dried, becoming pliable when slightly moistened. Look for high-quality nori that’s shiny and dark green in colour. I use this one.

Avocado (optional): If you’re using avocado, choose one that’s ripe but still firm. Avocados bring a creamy texture and subtle flavour that pairs well with the richness of the tuna and salmon. Slice it into thin strips, ensuring they are uniform for easy wrapping.

Water: A small amount of water will be used to moisten the edges of the seaweed, ensuring that the wraps stay sealed.

Instructions:

1. Prepare the Tuna and Salmon: Using a sharp knife, slice the tuna and salmon into thin, uniform strips, approximately the size of French fries (about ¼ inch thick). The goal is to make the pieces similar in size so that they wrap evenly in the seaweed. Ensure each slice is clean and smooth to maintain the integrity of the fish and achieve a polished presentation.
2. Prepare the Cucumber: Take the continental cucumber and slice it lengthwise into thin strips, similar in size to the tuna and salmon strips. Be sure to discard the center part of the cucumber containing the seeds, as it can add unnecessary moisture and soften the texture. Aim for crisp, firm cucumber strips that will complement the soft fish and provide a crunchy contrast.
3. Prepare the Seaweed (Nori): Take 5 sheets of seaweed (nori) and cut each sheet into 8 equal pieces. To do this, first fold and cut the sheets into quarters. Then, halve each quarter to create 8 pieces per sheet. These smaller seaweed squares will be used to individually wrap the tuna, salmon, and cucumber.
4. Wrap the Ingredients: Place one piece of seaweed flat on your work surface, shiny side down. Take one strip of tuna, one strip of salmon, and one strip of cucumber. Wrap each strip individually in its own piece of seaweed. To secure the wrap, moisten the last edge of the seaweed with a little water using your finger, then press to seal. The water helps the seaweed stick together. Repeat this process for all of the salmon, tuna, and cucumber strips, ensuring each piece is tightly wrapped.
5. Create the Rolls: For the remaining two sheets of seaweed, cut them in half so you have four larger pieces. Take 4 cucumber sticks, 2 tuna strips, and 2 salmon strips, and arrange them neatly in a cylindrical formation, alternating between the ingredients. Place the assembled sticks on one half of the seaweed sheet and roll them up tightly. Moisten the final edge with water and seal it, pressing gently to ensure the seaweed stays in place. Repeat this process for the remaining ingredients.
6. Trim and Slice the Rolls: With a sharp knife, carefully trim the messy ends of each sushi roll to create a clean, polished look. Then, slice each roll into 3 even pieces, using a gentle sawing motion to avoid squashing the delicate ingredients.
7. Arrange and Serve: Arrange the sushi slices on a serving plate, either standing them upright for a visually striking presentation or laying them flat for a more casual display. Garnish with your favourite dipping sauce or soy sauce on the side. Add a small dollop of wasabi for those who enjoy a bit of heat, or for an extra touch of luxury, top the sushi with a few pearls of caviar.

Enjoy!

Helpful Hints

• Sashimi needs to be eaten fresh, so prepare it and serve it immediately to maintain it’s freshness.

• Salmon can be quite rich and fatty, so feel free to swap out some of the salmon- you could substitute with seafood sticks, crab sticks, tofu or avocado.

• If you hold all the sushi-wrapped fries (sticks) in an upright position, you can determine how to evenly place each ingredient for aesthetics- I wasn’t too fussy with mine.

• I definitely think you need to add a dipping sauce with these sashimi rolls, to help cut through the fattiness of the salmon. The tuna on the other hand is a lean fish so not as rich.

Mosaic Sushi

Recipe

(Serves 12 Prep 40 Mins)

Ingredients

• 2 small Tuna Steaks
• 2 Salmon Fillets (skin off)
• 1 Continental Cucumber
• 1 pack (25 g) Seaweed
• Avocado (optional)
• Water

Method

1. Using a sharp knife, slice the tuna and salmon into thin strips resembling French fries.
2. Cut the cucumber lengthwise into similar strips, discarding the centre seeds.
3. Take 5 sheets of seaweed and cut each into 8 equal pieces by first quartering them, then halving each quarter.
4. Place one piece of seaweed on a flat surface. Wrap one piece each of salmon, tuna, and cucumber individually in the seaweed, using a little water to moisten and seal the final edge.
5. Repeat the process until all the salmon, tuna, and cucumber strips are wrapped. If needed, reserve 2 extra seaweed sheets for the sushi rolls.
6. For the remaining 2 seaweed sheets, cut them in half. Take 4 cucumber sticks, 2 tuna strips, and 2 salmon strips, and arrange them evenly in a cylindrical shape.
7. Wrap the assembled sticks firmly in a piece of seaweed, moistening the final edge to seal it.
8. With a sharp knife, carefully slice the messy ends off each Sushi roll then slice each roll into 3 even pieces.
9. Arrange slices on a platter either flat or standing on their side- see photos above.
10. Serve with your favourite dipping sauce or soy sauce with a little wasabi or a spoonful of caviar.

Enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc

A crisp, zesty Sauvignon Blanc is a fantastic match for this mosaic sushi. Its vibrant acidity and citrus notes will complement the clean flavours of the tuna, salmon, and cucumber, while also balancing the richness of the fish. Look for a Sauvignon Blanc from New Zealand for their bright, grassy, and citrus-forward profiles.

Dry Riesling

A dry Riesling brings a lovely balance of acidity and slight fruitiness, which pairs well with the subtle sweetness of salmon and tuna. The wine’s refreshing nature will also contrast nicely with the soy sauce or dipping sauces, and its floral notes won’t overpower the dish.

Albariño

This Spanish white wine has a natural affinity for seafood. With its citrus, melon, and slight saline notes, Albariño is a refreshing option that pairs beautifully with raw fish. The crisp, clean finish helps highlight the delicate flavours of the tuna and salmon while enhancing the cucumber’s freshness.

Champagne or Sparkling Wine

A dry sparkling wine, like Champagne or a crisp Prosecco, is a fantastic choice for sushi. The bubbles provide a refreshing palate cleanse between bites, while the wine’s acidity complements the fatty richness of the tuna and salmon. Brut Champagne or a well-made Cava from Spain would both work well.

Pinot Grigio

For a lighter, refreshing wine, Pinot Grigio is an excellent pairing. Its clean, neutral profile with hints of green apple and citrus won’t overshadow the fresh flavours of the sushi. Pinot Grigio’s minerality and slight herbaceousness make it a safe choice for raw fish dishes.

Chablis (Unoaked Chardonnay)

If you prefer a Chardonnay, opt for an unoaked version from Chablis. The wine’s crisp acidity and mineral-driven profile will enhance the flavours of the seafood, and its light body won’t clash with the simplicity of the dish. The natural acidity will balance the richness of the salmon and tuna, while allowing the freshness of the cucumber to shine.

Sake

Sake is a fantastic pairing for this Mosaic Sushi, offering a wide range of options that enhance the natural flavours of the fish, seaweed, and cucumber without overwhelming the dish. Whether you go for a crisp, clean Junmai Ginjo or something a little sweeter like Nigori, sake will add an authentic and complementary touch to your sushi experience.