Sashimi Entree Recipe
Make Sashimi Entree Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sashimi
Sauces & Garnishes
Tools & Finish
Method
Sashimi
- 1
Chill fish
Keep the sushi-grade fish very cold. Place the fish on a tray over ice or briefly (5–10 minutes) in the refrigerator so it is firm but not frozen — this makes clean slicing easier.
- 2
Prepare work area
Sanitize the cutting board and knife. Have a damp cloth to wipe the blade between cuts, a plate chilled in the fridge for serving, and an ice water bath nearby to keep hands and tools cool if desired.
- 3
Trim and portion
Trim any bloodline, skin, or sinew from the fish with the knife tip. Cut the fish into even portions: for 12 oz of fish, aim for 12–16 pieces depending on thickness (approx. 3/8–1/2 inch thick slices).
- 4
Slice
Hold the knife at about a 20–30° angle. Using a single smooth motion, pull the knife toward you across the fish to create long, clean slices. Wipe the blade on the damp cloth between cuts to maintain crisp edges.
- 5
Plate
Arrange slices neatly on the chilled plate, slightly overlapping or fanned. Keep pieces roughly uniform for presentation and even texture.
- 6
Finish with citrus
Cut the lemon in half and lightly squeeze a few drops over the fish just before serving (optional; do not over-acidify).
Sauces & Garnishes
- 7
Make dipping sauce
In a small bowl combine 4 tbsp soy sauce, 2 tbsp ponzu, and 1 tsp sesame oil. Stir gently to combine. Taste and adjust: add more soy for salt, more ponzu for brightness.
- 8
Wasabi and ginger
Place wasabi paste and pickled ginger on the side of the serving plate or in small ramekins. Wasabi can be dabbed on each slice or mixed into a small amount of soy for a spicier dip.
- 9
Garnish
Scatter thinly sliced scallions and toasted sesame seeds lightly over the sashimi. Add microgreens or shiso leaves and optional thin cucumber slices to the plate for color and palate cleansing.
Serve
- 10
Serve immediately after slicing while fish is cold. Offer the soy/ponzu dipping sauce, wasabi, and pickled ginger on the side. Recommend guests take a slice of fish, optionally dip lightly in the sauce, add a tiny dab of wasabi, and cleanse with ginger between bites.
- 11
Store any unused sashimi tightly wrapped in plastic in the coldest part of the refrigerator and consume within 24 hours.