Sashimi Appetizer Recipe

Chill and inspect

Keep the sushi-grade fish chilled until just before slicing. Pat each fillet dry with paper towel. Visually inspect for any bones; remove any pin bones with tweezers.

Slice tuna

Using a very sharp knife, slice the tuna into 3 even sashimi pieces (about 1/4 to 1/3 inch / 6–8 mm thick and 1.5–2 inches long). Make a single smooth slicing motion, pulling the knife toward you rather than sawing. Wipe the blade between cuts to keep edges clean.

Slice salmon

Slice the salmon into 3 even sashimi pieces of the same thickness as the tuna. Angle the knife slightly to create a wider surface area (if desired) to showcase the fish’s marbling. Wipe the blade between cuts.

Slice white tuna

Slice the white tuna (albacore/escolar) into 3 even pieces matching the size and thickness of the other fish. Keep slices uniform for an attractive presentation.

Chill the serving plate in the refrigerator or on ice for 10–15 minutes before plating to keep the sashimi cool.

Arrange the 9 sashimi pieces on the chilled plate in three small groups (tuna, salmon, white tuna) or in a fan pattern. Leave a little space between pieces so each slice is visible.

Place a small mound of julienned daikon radish on the plate (if using) as a bed for the sashimi or to one side for contrast.

Add microgreens or one shiso leaf beside each group of fish (use 1–2 microgreens per piece or 1 whole shiso leaf per group).

Place small piles of pickled ginger on the plate for palate cleansing.

Put a small dollop (about 1/4 tsp) of fresh or prepared wasabi near the fish, or serve separately in a small dish. If using fresh wasabi, grate just before serving.

Sprinkle toasted sesame seeds sparingly over the white tuna or salmon if desired (optional).

Add lemon wedges to the edge of the plate; guests may squeeze a drop onto a slice if they wish.

Pour soy sauce into small dipping bowls (about 20 ml per bowl). Place bowls next to the platter.

Serve immediately while the fish is chilled. Instruct guests to use ginger between bites to cleanse the palate and to dip fish lightly—no more than 1/4 of the slice—into soy sauce to preserve flavor.

Leftovers (not recommended): if any sashimi remains, cover tightly and refrigerate and consume within 24 hours; quality will degrade quickly.