Chef's Sashimi Sampler Recipe

Chill the fish: keep sashimi-grade fish cold until ready to slice. If fish has been refrigerated, place it on a tray over ice for 5–10 minutes to firm up; pat dry with paper towels before slicing.

Sanitize workspace and knife. Use a very sharp knife to get clean cuts; wipe the blade between slices with a damp towel to prevent tearing.

Shred daikon and prepare microgreens

Peel and shred the daikon into fine julienne (or use a mandoline). Rinse and spin microgreens dry. Arrange a small nest of shredded daikon on the serving platter for each fish portion.

Make dipping sauces

Pour soy sauce, yuzu soy (or soy mixed with 1 tsp yuzu juice), and ponzu into three small bowls. Add toasted sesame oil (a few drops) to one bowl if you want a nutty accent. Keep wasabi and pickled ginger on the side.

General slicing technique

Hold the knife at a slight angle (about 30°) and use one long smooth stroke from heel to tip. Do not saw. Slice against the grain to preserve tenderness. Aim for slices roughly 1/4 inch (6–7 mm) thick, about 2–3 inches long depending on piece size.

Tuna (Big Eye)

Trim any sinew or dark bloodline from the tuna. Cut the 8 oz tuna into 6 even slices. Lay each slice flat on the platter fanned slightly to show color and texture.

Yellowtail (Hamachi)

Trim the yellowtail and remove any thin membrane. Cut the 6 oz into 5–6 slices about the same thickness as the tuna. Arrange next to tuna, alternating with shiso leaves if using.

Salmon

Remove any pin bones and skin remnants. Cut the 6 oz salmon into 5–6 slices on a slight bias to show marbling. Arrange salmon beside the other fish with a small lemon wedge nearby.

Arrange: On a chilled platter or individual plates, place small nests of shredded daikon as a base. Fan the slices of each fish in separate groups (tuna, yellowtail, salmon). Leave space between groups for garnishes and sauces.

Garnish: Sprinkle toasted sesame seeds lightly over the salmon and a few over the yellowtail if desired. Scatter microgreens and a few thinly sliced scallions across the platter. Place pickled ginger and a small dollop of wasabi on the side of the plate (or provide wasabi in a small dish).

Finish: Lightly season each type of fish with a pinch of flaky sea salt (fleur de sel) to taste. For an optional finish, brush one or two slices of tuna with a drop of toasted sesame oil or a tiny drizzle of chili oil for heat, and squeeze a few drops of lemon over the salmon if you prefer a citrus accent.

Serve: Present immediately with individual dipping bowls of soy, yuzu soy, and ponzu. Instruct diners to eat sashimi with chopsticks: a bit of wasabi can be mixed into soy or applied directly to fish before dipping lightly. Pickled ginger is used between bites to cleanse the palate.

Consume sashimi soon after slicing for best texture and safety. Keep leftovers refrigerated and use within 24 hours. Always source sushi/sashimi-grade fish from a reputable supplier and follow local guidelines for raw seafood consumption.