Daily Sashimi Recipe

Cook and season sushi rice

Rinse 1 cup uncooked sushi rice under cold water until water runs clear. Cook according to your rice cooker's instructions or on the stovetop with 1.1 cups water (yield ~2 cups cooked). While rice cooks, mix rice vinegar, sugar, and kosher salt until dissolved. Transfer hot cooked rice to a wide shallow bowl or hangiri, sprinkle with the vinegar mixture and fold gently with a rice paddle to combine and cool quickly. Fan the rice while folding to achieve a glossy finish. Let rice cool to slightly above room temperature (do not refrigerate).

Portion the cooked rice into 2 cups total to serve alongside the sashimi (can be formed into small mounds if offering rice with the dish). Keep covered with a damp cloth until plating.

Ensure fish is properly handled

Keep all sashimi-grade fish at 32–38°F (0–3°C) until just before slicing. Use the freshest fish available; if using whole fish, fillet and remove skin and pin bones. Keep a clean, sharp sashimi/slicing knife and a damp cloth to wipe the blade between cuts.

Slice the fish

For each fish, cut at a slight angle across the grain. Typical sashimi slices are 1/4"–3/8" (6–10 mm) thick and about 1.5–2" (4–5 cm) wide. For ahi and salmon, cut diagonal slices. For hamachi and white fish, use slightly thinner slices for a delicate mouthfeel. For the optional rotating fish, slice to match its texture (oily fish slightly thicker, delicate white fish slightly thinner). Aim for uniform slices for even presentation and eating.

Arrange slices on a chilled serving plate or platter with small spaces between pieces so they don't stick together. Group by fish type and include the daily special in its own group.

Assemble the plate

Place a small mound (about 1/4 cup) of sushi rice on the plate if you are serving rice with the sashimi; otherwise set rice in a separate bowl. Fan out 2–3 slices of each fish type per serving (adjust according to total ounces). Tuck a small pile of shredded daikon or microgreens between groups of fish and add a shiso leaf where using.

Add pickled ginger, a small dab of wasabi (or a thin line), and place 1–2 lemon or lime wedges on the platter for optional citrus finish.

Sprinkle toasted sesame seeds lightly over the fish if desired and place small ramekins of soy sauce and ponzu on the side. Offer spicy mayo and eel sauce in separate small dishes if guests want additional flavor.

Serve immediately once plated so the fish is at optimal temperature. Instruct diners to dip fish lightly into soy or ponzu (or mix a little wasabi into soy if preferred). Eat pickled ginger between bites to cleanse the palate. Do not soak fish in sauce — a light dip preserves texture and balance.

Leftover raw fish should not be kept more than 24 hours and must be refrigerated at ≤38°F (≤3°C). Consume promptly or discard.