Introduction

Few foods inspire both fear and fascination like fugu, the Japanese pufferfish considered by many to be the world’s deadliest delicacy. Despite containing a potent neurotoxin capable of stopping the human nervous system in minutes, fugu still draws millions of curious diners each year. Expertly trained chefs transform this high-risk fish into a culinary experience rooted in tradition, precision, and trust.
Below is a safe, home-friendly inspired recipe using non-toxic fish that captures the flavors and presentation style of classic fugu dishes—without any real danger.

Ingredients:

(For a fugu-inspired citrus soy sashimi plate using safe white fish such as halibut or fluke)

250g thinly sliced halibut or fluke (sashimi-grade)

2 tbsp light soy sauce

1 tbsp fresh yuzu or lemon juice

1 tsp rice vinegar

½ tsp grated fresh ginger

1 small red chili, thinly sliced

1 tbsp finely chopped green onions

1 tbsp toasted sesame seeds

Optional: shiso leaves or thin cucumber ribbons for garnish

Instructions:

Prepare the dressing:
In a small bowl, whisk together soy sauce, yuzu/lemon juice, rice vinegar, and grated ginger.

Arrange the sashimi:
Lay the thin fish slices in a circular pattern on a chilled plate, mimicking the traditional fugu presentation known as tessa.

Add flavor accents:
Drizzle the citrus-soy dressing lightly over the fish. Scatter chili slices, green onions, and sesame seeds on top.

Garnish and serve:
Add shiso leaves or cucumber ribbons for color and a refreshing aroma.

Serving and Storage Tips:

Serve immediately while the plate is cold for the best texture.

Keep raw fish refrigerated until the moment of serving.

If preparing ahead, store the sliced fish in an airtight container in the coldest part of the fridge for up to 12 hours.

Leftovers should not be kept—sashimi is best consumed fresh.

Variations: