Introduction
Sashimi platters bring a fresh, luxurious touch to New Year gatherings without heavy cooking or complicated sauces. With careful slicing, chilled plates, and a few thoughtful garnishes, you can build spreads that look restaurant-level and taste clean, bright, and festive. Use these ideas as blueprints—mix and match fish, toppings, and shapes to fit your guest list, budget, and flavor comfort zone.
Important: Always use sashimi-grade seafood from a trusted source and keep everything well chilled until serving.
1. Classic Trio Sashimi Platter (Tuna, Salmon, Yellowtail)
A simple, polished platter that highlights three beloved sashimi cuts.
Ingredients
- Sashimi-grade tuna (akami): 150 g
- Sashimi-grade salmon: 150 g
- Sashimi-grade yellowtail (hamachi): 150 g
- Shiso leaves: 6
- Shredded daikon: 1 cup
- Soy sauce: ¼ cup
- Wasabi paste: 2 tsp
Instructions
- Chill your knife, board, and serving platter for 10–15 minutes.
- Slice tuna, salmon, and yellowtail into ½-inch thick pieces, cutting against the grain.
- Arrange shredded daikon in three small “beds” across the platter.
- Lay each fish type over its own daikon bed, slightly overlapping each slice.
- Tuck shiso leaves between sections.
- Serve soy sauce and wasabi on the side.
How to Serve It
Garnish with thin lemon slices or microgreens and keep the platter over a tray of ice if the room is warm.
2. Salmon & Avocado Rose Sashimi Platter
Soft salmon and creamy avocado create a romantic centerpiece for the table.
Ingredients
- Sashimi-grade salmon: 250 g
- Ripe avocado: 1 large
- Lemon juice: 1 tbsp
- Shiso leaves: 4
- Soy sauce: ¼ cup
- Wasabi: 1 tsp
Instructions
- Chill the platter and knife.
- Slice salmon into thin, long strips (about ¼ inch thick).
- Form “roses” by rolling each strip into a spiral, then adding an extra strip around the outside.
- Slice avocado thinly, fan it out, and brush lightly with lemon juice to reduce browning.
- Place salmon roses in the center, avocado fans around the edge, and shiso leaves between.
- Serve with soy sauce and wasabi.
How to Serve It
Add a light sprinkle of toasted sesame seeds just before serving for extra aroma.
3. Winter White Sashimi Platter (Scallop & White Fish)
Clean flavors and pale tones give this platter a frosty, wintery feel.
Ingredients
- Sashimi-grade scallops: 8 large
- Sashimi-grade white fish (fluke or snapper): 200 g
- Lime: 1 (cut into wedges)
- Microgreens: ¼ cup
- Crushed ice: enough to cover platter base
- Light soy sauce: ¼ cup
Instructions
- Spread a thin layer of crushed ice over the platter and top with a flat plate or shallow bowl.
- Slice scallops horizontally into 2–3 discs each.
- Slice white fish at an angle into thin pieces.
- Arrange scallops in a circular pattern and place white fish in a fan shape beside them.
- Add lime wedges and microgreens decoratively.
- Serve with light soy sauce for dipping.
How to Serve It
Offer a small dish of sea salt and a squeeze of lime as an alternative to soy.
4. Spicy Tuna Sashimi Tower
Layered texture and gentle heat make this platter feel modern and fun.
Ingredients
- Sashimi-grade tuna: 250 g
- Mayo: 2 tbsp
- Sriracha: 1–2 tsp
- Soy sauce: 1 tsp
- Green onion (thinly sliced): 2 tbsp
- Sesame seeds: 1 tbsp
Instructions
- Finely dice half of the tuna (125 g) and slice the rest into thin sashimi slices.
- Mix diced tuna with mayo, sriracha, and soy sauce until combined.
- Use a ring mold on the platter and pack the spicy tuna inside to form a neat cylinder.
- Remove the mold and arrange the sashimi slices leaning against the tower.
- Sprinkle green onion and sesame seeds on top.
How to Serve It
Serve with extra sriracha on the side for guests who enjoy more heat.
5. New Year Red & Gold Sashimi Platter
Vibrant colors send a festive message and look great in photos.
Ingredients
- Sashimi-grade tuna: 150 g
- Sashimi-grade salmon: 150 g
- Salmon roe (ikura): ¼ cup
- Yuzu or lemon slices: 8
- Shiso leaves: 4
- Soy sauce: ¼ cup
Instructions
- Chill platter and knife.
- Slice tuna and salmon into uniform slices.
- Arrange tuna on one side, salmon on the other, slightly overlapping each piece.
- Place a small dish of ikura in the center.
- Tuck yuzu or lemon slices and shiso leaves around the board.
How to Serve It
Offer both soy sauce and a light yuzu ponzu for dipping to match the color theme.
6. Rainbow Sashimi Fan Platter
A colorful, organized fan layout that instantly looks restaurant-level.
Ingredients
- Tuna: 100 g
- Salmon: 100 g
- Yellowtail: 100 g
- White fish: 100 g
- Boiled octopus: 80 g
- Shredded daikon: 1 cup
- Soy sauce: ¼ cup
Instructions
- Slice all fish into matching thickness (about ½ inch).
- Lay a line of shredded daikon across the center of the plate.
- Place fish slices in rainbow order, overlapping them to form a wide fan.
- Add octopus slices at the outer edge for texture contrast.
How to Serve It
Scatter a few edible flower petals along the fan for a holiday photo moment.
7. Minimalist Tuna Block Sashimi Platter
Bold shapes and clean lines put the focus on premium tuna.
Ingredients
- Sashimi-grade tuna block: 300 g
- Shiso leaves: 2
- Wasabi paste: 1 tsp
- Soy sauce: ¼ cup
Instructions
- Trim the tuna into a neat rectangular block.
- Slice into thicker “steak-style” sashimi pieces (about ¾ inch thick).
- Line slices up in a straight row on a dark platter.
- Place a shiso leaf at one end and tiny dots of wasabi near each piece.
How to Serve It
Pair this platter with a more elaborate mixed board so guests can appreciate both styles.
8. Salmon Carpaccio-Style Sashimi Platter
A delicate twist that brings subtle seasoning to sashimi.
Ingredients
- Sashimi-grade salmon: 250 g
- Soy sauce: 1½ tbsp
- Lemon juice: 1½ tbsp
- Olive oil: 1 tbsp
- Chives (finely chopped): 1 tbsp
- Red chili (very thinly sliced): 1 tsp
Instructions
- Slice salmon very thinly and lay pieces flat in a single circular layer on a chilled plate.
- Whisk soy sauce, lemon juice, and olive oil.
- Brush or lightly spoon dressing over the salmon.
- Sprinkle chives and a few chili slices.
How to Serve It
Serve immediately and keep the plate slightly chilled underneath with an ice pack.
9. Family-Style Mixed Sashimi Boat
Perfect for a big table where everyone reaches in and shares.
Ingredients
- Tuna: 150 g
- Salmon: 150 g
- Yellowtail: 150 g
- White fish: 150 g
- Shredded daikon: 2 cups
- Cucumber (thinly sliced): 1
- Lemon slices: 8
- Soy sauce: ½ cup
- Wasabi: 2 tsp
Instructions
- Build a base of shredded daikon and cucumber along the length of the boat platter.
- Slice all fish into uniform pieces.
- Group each fish type into its own “section” on top of the daikon base.
- Add lemon slices around the edges.
- Place soy sauce and wasabi in small dishes nearby.
How to Serve It
Offer small labeled cards near each fish type if serving guests new to sashimi.
10. Spicy Salmon & Cucumber Ribbon Platter
Cooling cucumber balances a rich, spicy salmon topping.
Ingredients
- Sashimi-grade salmon: 200 g
- Cucumber: 1 large
- Mayo: 2 tbsp
- Sriracha: 1 tsp
- Lime juice: 1 tsp
Instructions
- Slice salmon into thin pieces.
- Use a vegetable peeler to create long cucumber ribbons.
- Mix mayo, sriracha, and lime juice.
- Arrange ribbons in loose curls, then lay salmon slices over and between them.
- Drizzle with spicy mayo.
How to Serve It
Add black sesame seeds for color and crunch.
11. Scallop & Ikura Jewel Sashimi Plate
Sweet scallops and salty salmon roe feel luxurious and festive.
Ingredients
- Sashimi-grade scallops: 10 large
- Salmon roe (ikura): 3 tbsp
- Lemon zest: ½ tsp
- Sea salt: ¼ tsp
Instructions
- Slice each scallop into 2–3 discs.
- Arrange discs in concentric rings on a chilled plate.
- Place a small mound of ikura on top of each scallop slice.
- Sprinkle lemon zest and a tiny pinch of sea salt over the top.
How to Serve It
Serve this platter first as a delicate opener before heavier dishes.
12. New Year Gold & Green Sashimi Wreath
A holiday-themed layout shaped like a wreath.
Ingredients
- Salmon: 150 g
- Yellowtail: 150 g
- Thin lemon slices: 8
- Parsley or cilantro sprigs: ½ cup
- Shredded daikon: 1 cup
Instructions
- Place shredded daikon in a ring along the outer edge of a round platter.
- Slice salmon and yellowtail.
- Arrange slices over the daikon ring, alternating orange and pale yellow fish.
- Tuck lemon slices and herb sprigs between sections.
How to Serve It
Place a small dish of ponzu sauce in the center of the “wreath.”
13. Tuna Tataki-Style Sashimi Platter
A lightly seared option for guests who prefer a bit of cooked flavor.
Ingredients
- Sashimi-grade tuna block: 250 g
- Soy sauce: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame seeds: 1 tbsp
- Neutral oil: 1 tbsp
Instructions
- Heat oil in a hot pan.
- Sear tuna block on each side for about 20–30 seconds; center stays raw.
- Chill quickly in the fridge for 10 minutes.
- Slice thinly.
- Mix soy sauce and vinegar; drizzle lightly and sprinkle sesame seeds.
How to Serve It
Serve extra dipping sauce on the side for those who like more seasoning.
14. Kids-Friendly Salmon & Tamago Sashimi Plate
A gentle entry point for younger or cautious guests.
Ingredients
- Sashimi-grade salmon: 200 g
- Tamago (Japanese sweet omelet): 200 g
- Cucumber sticks: ½ cup
- Soy sauce (low-sodium): ¼ cup
Instructions
- Slice salmon and tamago into similar-sized pieces.
- Arrange alternating salmon and tamago rows across the plate.
- Add cucumber sticks in the center or along the sides.
How to Serve It
Offer soy sauce diluted slightly with water or dashi for a lighter dip.
15. Luxe Mixed Shellfish Sashimi Platter
A shellfish-focused spread that feels special without a huge variety of fish.
Ingredients
- Scallops: 8
- Sweet shrimp (amaebi): 8
- Squid (ika) strips: 150 g
- Crushed ice: enough for platter base
- Lemon wedges: 6
- Soy sauce: ¼ cup
Instructions
- Lay crushed ice in a shallow tray and place a plate on top.
- Slice scallops into discs and squid into thin strips.
- Arrange scallops on one side, shrimp in the center, squid on the other.
- Add lemon wedges around the edges.
How to Serve It
Place soy sauce and a small bowl of grated ginger nearby for pairing with shellfish.
16. Duo-Tone Salmon & Tuna Stripe Platter
A simple repeating pattern that looks striking on camera.
Ingredients
- Tuna: 200 g
- Salmon: 200 g
- Shiso leaves: 4
- Soy sauce: ¼ cup
- Wasabi: 1 tsp
Instructions
- Slice both fish into equally sized pieces.
- Starting at one corner of the platter, lay a slice of tuna, then salmon, repeating to form diagonal stripes.
- Slide shiso leaves under a few pieces for color.
How to Serve It
Keep chopsticks handy at both ends of the platter for easy reach.
17. Spicy Yellowtail Jalapeño Sashimi Platter
A popular restaurant-style presentation with light heat.
Ingredients
- Yellowtail (hamachi): 250 g
- Soy sauce: 2 tbsp
- Lime juice: 1 tbsp
- Jalapeño: 1 (thinly sliced)
- Sesame oil: ½ tsp
Instructions
- Slice yellowtail into thin pieces and arrange in a single row or circle.
- Mix soy sauce, lime juice, and sesame oil.
- Spoon a little sauce over each slice.
- Place one jalapeño ring on top of each.
How to Serve It
Serve immediately so the fish stays cool and the jalapeño remains crisp.
18. New Year Midnight Black & Red Sashimi Platter
A bold color theme that suits late-night celebrations.
Ingredients
- Tuna: 250 g
- Flying fish roe (tobiko): 3 tbsp
- Nori strips: ¼ cup
- Black sesame seeds: 1 tbsp
Instructions
- Slice tuna and arrange it in grouped clusters on a matte black plate.
- Add small mounds of tobiko between clusters.
- Scatter nori strips and black sesame seeds lightly over the top.
How to Serve It
Pair with chilled dry sake for a sleek, late-night feel.
19. Citrus-Kissed White Fish Sashimi Board
Citrus brings fragrance and color to delicate white fish.
Ingredients
- White fish (snapper, sea bream, or fluke): 250 g
- Orange: 1 (thinly sliced)
- Lime: 1 (thinly sliced)
- Sea salt: ¼ tsp
Instructions
- Slice fish thinly and arrange in overlapping rows on a wooden board.
- Tuck citrus slices between every few pieces.
- Sprinkle a tiny pinch of sea salt over the fish.
How to Serve It
Serve with a light ponzu or just citrus and salt for a very clean taste.
20. Mixed Sashimi & Seaweed Garden Platter
Seaweed adds mineral notes and lots of visual interest.
Ingredients
- Tuna: 100 g
- Salmon: 100 g
- White fish: 100 g
- Wakame salad: ½ cup
- Hijiki salad: ½ cup
- Lemon wedges: 4
Instructions
- Arrange small mounds of seaweed salads around the platter.
- Slice each fish and place the pieces between the seaweed clusters.
- Add lemon wedges at the edges.
How to Serve It
Offer chopsticks and small forks so everyone can grab both fish and seaweed easily.
21. Deluxe “Omakase-Style” Sashimi Flight
Set up the platter like a tasting menu, moving from light to rich.
Ingredients
- White fish: 80 g
- Salmon: 80 g
- Tuna: 80 g
- Yellowtail: 80 g
- Scallops: 4
- Lemon slices: 4
- Shiso leaves: 4
Instructions
- Starting from one end of the board, lay out the fish in this order: white fish, salmon, tuna, yellowtail, scallops.
- Group each type in its own small cluster.
- Place lemon slices and shiso leaves between sections.
How to Serve It
Encourage guests to taste from lightest (white fish) to richest (tuna/scallops) for a smooth flavor journey.
22. “Snow & Ember” Salmon Belly & Aburi Platter
Combining raw sashimi with torched pieces gives guests two textures of the same fish.
Ingredients
- Salmon belly: 300 g
- Soy sauce: 2 tbsp
- Sugar: 1 tsp
- Blowtorch (kitchen torch): as needed
Instructions
- Slice salmon belly into equal pieces.
- Separate half for raw sashimi and lay them on one side of the platter.
- Brush the remaining half lightly with a mix of soy sauce and sugar.
- Gently torch the surface until just caramelized.
- Arrange torched pieces on the other side.
How to Serve It
Serve with both soy and a citrus ponzu so guests can try different dips.
23. Festive “Snow Island” Crushed Ice Sashimi Display
A dramatic centerpiece that keeps everything extra chilled.
Ingredients
- Tuna: 100 g
- Salmon: 100 g
- Yellowtail: 100 g
- Scallops: 4
- Crushed ice: enough to mound in a shallow bowl
- Lemon and orange peel strips: ¼ cup
- Shiso leaves: 4
Instructions
- Fill a shallow wide bowl with crushed ice, mounding it in the center like a small hill.
- Slice all fish and scallops.
- Drape sashimi slices gently over the ice “slopes,” spacing out the different types.
- Tuck shiso leaves and citrus peels between pieces.
How to Serve It
Place the bowl on a tray to catch any melting ice and refresh the ice if the party runs long.
Conclusion
Sashimi platters make New Year gatherings feel fresh, colorful, and relaxed, especially when the layout does as much work as the ingredients. Use these ideas as starting points—swap fish types, adjust the heat level, and scale the portions for intimate dinners or big parties. Save your favorite combos, mix a few boards for variety, and enjoy watching guests circle back for “just one more slice.”
