Sashimi Kit for 8

Assembly Required

Create restaurant-quality sashimi in minutes! Each DIY kit comes complete with flash-frozen, sashimi-grade shima-aji, salmon, tuna, hamachi, & madai, veggies, sauces, & accompaniments, rice to create your own chirashi bowls, and detailed instructions.

Sashimi arrives unsliced. Slice and serve, or lay on top of cooked rice to create your own chirashi bowl.

Kevin Takarada grew up in the restaurant biz – his father opened the first Japanese restaurant in Miami’s South Beach – and after a career in engineering and finance, he opened MakiMaki in New York City in 2017. Crowds soon flocked to this quick, affordable option for high-quality sushi rolls, and today the sleek and stylish restaurant has two popular Midtown Manhattan locations.

MORE DETAILS

This package serves 8 people and includes everything you need for 8 Sashimi Plates or Chirashi Bowls:

• Shima-Aji (Japanese Amberjack), unsliced (5 oz.)
• Madai Seabream, unsliced (10 oz.)
• Salmon, unsliced (14 oz.)
• Hamachi, unsliced (7 oz.)
• Tuna, unsliced (14 oz.)
• Assorted Vegetables (12 oz.)
  • Sliced Cucumbers
  • Takuan
  • Jalapeño
  • Scallions
  • Shiso Leaf
• Micro Greens (4 oz.)
• Dry Uncooked Rice (2 lbs.)
• Vinegar (8.4 oz.)
• Soy Sauce (8.4 oz.)
• Ponzu Sauce (8.4 oz.)
• Ginger (8 oz.)
• Wasabi (4 oz.)
• Rice Spatula
• Suggested Recipe Tutorial Card
• Choose to add more!

Add-On Options Include

• Bluefin Toro, unsliced (6 oz.)
• Salmon Toro, unsliced (6 oz.)
• Unagi (Eel), unsliced (6 oz.)
• Hamachi, unsliced (6 oz.)
• Yellowfin Tuna, unsliced (6 oz.)
• Shrimp Tempura (6 oz.)
• Ikura (Salmon Roe) (6 oz.)
• Kanikama (Imitation Crab) (6 oz.)
• Madai Snapper, unsliced (4 oz.)
• Shima-Aji (Japanese Amberjack), unsliced (4 oz.)
• Avocado (1 Whole)
• Soy Sauce (4 oz.)
• Ponzu Sauce (4 oz.)
• Spicy Mayo (4 oz.)
• Sushi Rice Kit
  • Dry Uncooked Rice (17.5 oz.)
  • Vinegar (4 oz.)

INSTRUCTIONS / STORAGE

• MakiMaki ships Tuesday and Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Fish ships frozen with ice packs, may thaw during transit.
• Remaining items ship fresh with ice packs.
• Upon arrival:
  • Store fish in the freezer.
  • Store vegetables, avocado, microgreens, and spicy mayo in the refrigerator.
  • Store remaining items at room temperature.
• Fish lasts up to 7 days in the freezer (Bluefin Toro should be enjoyed within 2 days of receipt for optimal freshness), vegetables, avocado, and microgreens last up to 3 days in the refrigerator.
• Spicy mayo lasts up to 1 month in the refrigerator.

To Serve

Sashimi

• Thaw fish in the refrigerator for 8 hours.
• Slice fish perpendicular to its length in a diagonal motion to produce individual pieces of sashimi.
• Arrange pieces of fish on a plate, serve, and enjoy!

Chirashi Rice

• Wash rice thoroughly until starch is gone (approx. 5 minutes).
• Soak rice in water for 30 minutes, then drain.
• Add soaked rice and 4 cups of water into a pot or rice cooker.
• Cook at medium-high heat for 5 minutes until boiling.
• Reduce heat to low and let simmer for another 15-20 minutes until no more steam rises (do not ever lift the cover during the process).
• Remove from heat, serve, and enjoy!

Sushi Rice

• Wash rice thoroughly until starch is gone (approx. 5 minutes).
• Soak rice in water for 30 minutes, then drain.
• Add soaked rice and 4 cups of water into a pot or rice cooker.
• Cook at medium-high heat for 5 minutes until boiling.
• Reduce heat to low and let simmer for another 15-20 minutes until no more steam rises (do not ever lift the cover during the process).
• Move cooked rice into a large bowl and add the entire bottle of vinegar provided.
• Mix with a spatula using a slicing motion, making sure there are no clumps of unseasoned rice.
• Cover with damp towel and cool for another 30 minutes.

Salmon Toro – Add On

• Preheat oven to 350°F.
• Spray an aluminum foiled-lined baking sheet with oil and place salmon on top.
• Sprinkle salt over salmon and cook in the oven for approx. 4 minutes.
• Roll into sushi or enjoy as-is!

Suggested Recipes

Hamachi Jalapeño Sashimi

• Thaw hamachi in the refrigerator for 8 hours.
• Thinly slice fish, perpendicular to its length, in a diagonal motion to produce individual pieces of sashimi.
• Arrange pieces of hamachi sashimi on a plate.
• Slice jalapeños into thin circles and place on top of sliced hamachi sashimi.
• Drizzle ponzu sauce on top and enjoy!

Madai Carpaccio

• Thaw fish in the refrigerator for 8 hours.
• Thinly slice the fish in a diagonal motion perpendicular to its length to produce individual pieces of sashimi.
• Arrange pieces of sashimi on a plate, and top with microgreens, a drizzle of olive oil, some coarse salt and lemon (olive oil, salt, and lemon not provided).
• Serve and enjoy!

Ingredients

• Salmon
• Hamachi (Yellowtail)
• Tuna
• Madai Seabream
• Shima-aji
• Cucumber
• Takuan
• Shiso
• Jalapeno
• Scallion
• Sesame Seeds
• Rice
• Vinegar
• Soy Sauce
• Wasabi
• Ginger
• Kanikama (Imitation Crab) – Seabream, Pollock, Big Eye Tuna, Tapioca Starch, Egg Whites, Wheat Starch, Salt, Crab Seasoning, Crab Extract, Whole Egg, Carmine.
• Shrimp Tempura – Shrimp, Wheat Flour, Tapioca Starch, Corn Starch, Soybean Protein, Baking Powder, Salt
• Unagi (Eel) – Eel, Soy Sauce, Sugar, Mirin, Edible Alcohol, Caramel, Corn Starch.
• Ponzu Sauce – Soy Sauce (Water, Wheat, Soybeans, Salt), Water, Distilled Vinegar, Lemon Juice, High Fructose Corn Syrup, Salt.
• Spicy Mayo – Mayo (Soybean Oil, Water, Whole Eggs, Egg Yolks, Vinegar, Salt, Sugar, Lemon Juice), Siracha (Sun-Ripened Chiles, Garlic, Sugar, Salt, Vinegar), Sesame Chili Oil.

Please note, not gluten-free.