Checkerboard Sashima Mosaic

Turn heads and tantalize taste buds with the Checkerboard Sashimi Mosaic, a visually stunning appetizer that’s as artistic as it is delicious. Crafted using premium cuts of tuna, salmon, and halibut, this dish is delicately bound together with transglutaminase to create a seamless checkerboard pattern. Served with premium soy sauce pearls, a drizzle of citrusy yuzu sauce, and a sprinkle of microgreens, each bite offers a harmonious balance of fresh, silky textures and umami-rich flavors. Perfect for elevating your next dinner party or as a show-stopping starter for sushi night. Edible art, one bite at a time.

Difficulty

PLACEHOLDER

Ingredients

  • 1 lb Salmon   (1 inch High Center Cut)
  • 1 lb Halibut ( 1 inch High Center Cut)
  • 1 lb Bluefin Tuna Steak (1 inch High)
  • 8 Grams Moo Gloo Transglutaminase RM

Equipment

Timing

Active Time: 20 Minutes Total Time: 24 Hours

Yield

2 Checkerboards

  • Prepare Fish

    Chef Notes: Use only the freshest fish purchased that day you are making the sashimi. Work as quickly as possible and keep the seafood you are using on ice. Halibut is a popular white fish for sashimi  but there are alternatives you can use such as  snapper, cod, and grouper. While the above options are some of the most popular white fish for sashimi, there are other options worth exploring like turbo, flounder and sole.
     
    Cut the salmon against the grain into ¼ inch slices. Cut each slice into 1 inch squares and reserve.
     
    Repeat these cuts for the halibut and tuna.
     
  • Create Checkerboard

    Lay a piece of food film on your workstation and dust with Moo Gloo using the fine mesh strainer.
     
    Make one row using your fish squares in a checkerboard pattern alternating the squares until you have 5×5 rows leaving a little space in between.
     
    Dust Moo Gloo on top of the lined up squares slightly blowing as you sprinkle to get the Moo Gloo in between the squares.
     
    Push the fish squares together so they are now touching. Fold the food film over the sashimi checkerboard tightly.
     
    Put the checkerboard in the vacuum bag, seal on high and refrigerate overnight.
     
    Repeat the previous steps to create a second checkerboard with the remaining pieces of prepaired fish.
     
    If you do not have a vacuum sealer you can still get good results by adding a little bit of weight on top of the tightly wrapped sashimi checkerboard before refrigerating.
     
  • Serve

    Remove the sashimi checkerboard from the vacuum bag and cut into desired pieces.
     
    Serve with your favorite sashimi accoutrements, and enjoy!
     
 
Summary
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Recipe Name
Checkerboard Sashimi Checkerboard
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