Selection Of Sashimi, Meyer Lemon Ponzu Recipe

Combine base liquids

In a small bowl or jar, whisk together the Meyer lemon juice, light soy sauce, mirin, and rice vinegar until combined.

Add the cold dashi (or water with instant dashi) to the citrus-soy mixture and stir to combine.

If using kombu and bonito flakes for deeper umami: place the kombu in a small saucepan with the liquid, warm gently over very low heat for 5 minutes (do not boil). Remove from heat, add bonito flakes, steep 5 minutes, then strain out solids. Chill the strained ponzu before using.

Dissolve the sugar into the warm or room-temperature ponzu, then taste and adjust: add up to 1/2 tsp more sugar for balance if very tart, or a pinch more soy for saltiness. Allow the ponzu to rest in the refrigerator at least 15–30 minutes to meld flavors; can be made ahead up to 24 hours.

Just before serving, whisk in the toasted sesame oil and stir to emulsify lightly.

Prepare fish

Keep the fish cold until ready to slice. Using a very sharp sashimi or Yanagiba-style knife, cut the fish against the grain into clean slices about 1/4" to 1/2" (6–12 mm) thick, at a slight angle to create an elegant oval. Aim for even, uniform pieces. For tuna and salmon, 6–8 slices each; for hamachi, 4–6 slices depending on piece size.

Arrange slices on a chilled serving platter or individual plates, separating varieties with shiso leaves or microgreens. Space pieces so they lie flat and present cleanly.

Place a small mound of pickled ginger and a small dab of wasabi on the plate for each diner.

Lightly spoon the Meyer lemon ponzu into a shallow dipping dish for each guest. Alternatively, drizzle 1–2 tsp of ponzu directly over select sashimi pieces if you want a dressed presentation (do not overdress; keep most pieces clean).

Scatter thinly sliced scallion over the sashimi and sprinkle sesame seeds if using. Finish a few pieces with a tiny pinch of sea salt flakes to enhance specific fish (optional).

Serve immediately while fish is cold and ponzu is chilled. Encourage diners to dip sashimi lightly into ponzu, and to enjoy with pickled ginger between bites to refresh the palate.

Leftover ponzu keeps covered in the refrigerator up to 3–4 days. Store unused sliced fish according to local safety guidance; consume sashimi the same day it was sliced for best quality.