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Ingredients
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Fish
Accompaniments
Finishing & Safety
Method
Preparation
Chill and sanitize
Ensure fish has been stored at sushi-grade temperatures (below 40°F / 4°C). Chill serving plate in refrigerator for 10–15 minutes. Wipe a clean, sharp slicer or knife with a lightly oiled paper towel to prevent sticking, then re-wipe with a dry cloth.
Portion fish
Take the three fish pieces (tuna, salmon, escolar) from refrigeration only when ready to slice. Pat each fillet dry with paper towels to remove excess moisture; this helps achieve clean cuts.
Slicing
Angle and slice
Using a very sharp, long slicer or chef's knife, slice each fillet against the grain into 3 even pieces about 1/4"–3/8" (6–10 mm) thick. For a classic sashimi presentation: hold the knife at a slight angle (about 20°) and use a single smooth draw stroke from heel to tip. You should end with nine pieces total: 3 tuna, 3 salmon, 3 escolar.
Trim and clean
Trim any connective tissue or ragged edges from each slice so every piece is neat and uniform. If desired, remove a thin skin piece from salmon if present before slicing.
Plating
Arrange the nine slices on the chilled plate in an attractive pattern — for example, three columns by fish type or a fan shape alternating fish. Leave space for garnishes and dipping sauce.
Place a small mound (about 2 tsp) of pickled ginger to one side, a small smear or pea-sized amount of wasabi, and pour soy sauce into a shallow dipping dish. Tuck microgreens or shiso leaves next to the fish for color.
Lightly squeeze the 1/2 lemon over the escolar slices only if desired — escolar is rich and a touch of acid brightens it. Sprinkle a light pinch (about 1/8–1/4 tsp) of fine sea salt across the three escolar pieces if you want a subtle seasoning.
Serving & Safety Notes
Serve immediately while the fish is cold. Instruct diners to use the ginger as a palate cleanser between bites and to mix a small dab of wasabi into their soy sauce if they like heat.
Consume sashimi within 30 minutes of plating for best texture. Refrigerate any leftovers promptly. Note: escolar can cause digestive sensitivity for some people in large quantities; serving small portions (as in this 3-slice portion) minimizes risk.