Sashimi isn't often an ideal make-at-home option. But chef Takashi Yagihashi of Chicago's Slurping Turtle has changed our minds--and weeknight meals--for the better. His salmon sashimi is flash-marinated in a potent mixture of sake, bonito, shiso and ginger juice. Each ingredient subtly works its way into the fish, imparting a burst of umami into each bite. For another flavor punch, Yagihashi tops the sashimi slices with slightly spicy pickled cucumber, fennel and red onion (the leftover pickled vegetables give fish tacos a killer Japanese accent). For the best quality dish, be sure to buy sashimi-quality salmon from a reliable fishmonger.