Keep the fish chilled until just before slicing. Inspect each fillet for any dark veins or skin; trim away any bloodline or sinew with a sharp knife.

Chill and inspect

Work with one fish at a time. Pat the fillet lightly with paper towel to remove excess moisture. For each fish (about 9 oz each), cut into 6 equal slices for a total of 18 pieces: aim for slices roughly 3/8–1/2 inch (1–1.3 cm) thick and about 2–3 inches (5–7.5 cm) long. Hold the knife at a slight angle and use a single smooth pull stroke toward you; do not saw. Use long, clean strokes to produce clean-faced slices.

Portion the fish

For a slightly thicker, chewier slightly diagonal cut (usuzukuri vs. standard sashimi), angle the knife more and cut thinner slices across the grain. Reserve this method for the salmon or yellowtail if desired.

Alternate cutting style (optional)

Prepare daikon: using a mandoline or knife, julienne or shred the daikon into a small mound to place under or beside the fish on the platter. Pat dry to remove excess moisture.

Shiso and microgreens: rinse and pat dry shiso leaves or microgreens. Keep leaves whole to use as a decorative and aromatic base for a few pieces of sashimi.

Lemon and sesame: cut the lemon into thin wedges for light finishing squeezes. Toast sesame seeds in a dry skillet over low heat until fragrant (30–60 seconds), then cool.

Wasabi and ginger: arrange wasabi paste in a small decorative dollop or in a tiny bowl. Place pickled ginger on the platter in a small heap to cleanse the palate between bites.

Arrange sauces into small dipping bowls: pour soy sauce into one bowl. Mix ponzu with sesame oil and yuzu kosho (if using) in a second bowl to create a citrus-chili dipping sauce. Keep the third bowl empty or reserve for a blended soy-ponzu mix for guests who want a milder flavor.

Taste and adjust: taste the ponzu mix and adjust with an extra teaspoon of ponzu or a drop more sesame oil if desired. Yuzu kosho is potent—use sparingly so it does not overpower the fish.

Arrange fish on platter: create three clusters on the serving platter—one each for big eye tuna, yellowtail, and salmon. Fan each cluster slightly so each piece is visible and easy to pick up with chopsticks. Place small mounds of daikon under or beside each cluster and tuck shiso leaves between fish pieces for color and aroma.

Garnish: sprinkle a light pinch of toasted sesame seeds sparingly over the salmon (optional) and place lemon wedges on the side. Place wasabi, pickled ginger, and the three sauce bowls near the platter.

Serve immediately: sashimi is best served chilled and eaten within 20–30 minutes of slicing. Encourage guests to take a piece, lightly dip the fish (not the rice — there is no rice here) into soy or ponzu, add a small amount of wasabi if desired, and cleanse the palate with pickled ginger between bites.

Food safety: confirm fish is labeled sashimi- or sushi-grade and handled cold from purchase to service. Keep fish on ice until ready to slice. Any leftovers should be refrigerated immediately and consumed within 24 hours; texture and quality will degrade.

big eye tuna (sashimi-grade)

yellowtail (hamachi), sashimi-grade

salmon, sashimi-grade (preferably Atlantic or King)

daikon radish, julienned (or shredded)

shiso leaves (perilla) or microgreens

pickled ginger (gari)

wasabi paste (or freshly grated wasabi if available)

lemon

toasted sesame seeds

soy sauce (dark or regular)

ponzu sauce

yuzu kosho (optional, for a citrus-chili kick)

sesame oil (to finish, optional)

very sharp knife (sashimi/yanagi or chef's knife)

cutting board

small bowls for sauces

serving platter

Chef's Sashimi Sampler

Make Chef's Sashimi Sampler Recipe in just 25m. Big Eye Tuna ~ Yellowtail ~ Salmon

Chef's Sashimi Sampler Recipe

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