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
- Vacuum Sealer
- Vacuum Sealer Bags
- Plastic Food Film
- Mini Fine Mesh StrainerÂ
Timing
Active Time: 20 Minutes Total Time: 24 Hours
Yield
2 Checkerboards
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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.ÂCut the salmon against the grain into ¼ inch slices. Cut each slice into 1 inch squares and reserve.ÂRepeat these cuts for the halibut and tuna.Â
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Create Checkerboard
Lay a piece of food film on your workstation and dust with Moo Gloo using the fine mesh strainer.ÂMake 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.ÂDust Moo Gloo on top of the lined up squares slightly blowing as you sprinkle to get the Moo Gloo in between the squares.ÂPush the fish squares together so they are now touching. Fold the food film over the sashimi checkerboard tightly.ÂPut the checkerboard in the vacuum bag, seal on high and refrigerate overnight.ÂRepeat the previous steps to create a second checkerboard with the remaining pieces of prepaired fish.ÂIf 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.Â
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Serve
Remove the sashimi checkerboard from the vacuum bag and cut into desired pieces.ÂServe with your favorite sashimi accoutrements, and enjoy!Â
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Summary

Recipe Name
Checkerboard Sashimi Checkerboard
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time