Sashimi Lunch Recipe

Inspect and Chill

Keep the fish cold until ready to slice. Pat the fillets dry with paper towels and remove any remaining skin or bloodline with a sharp knife.

Slice the Fish

Using a long, very sharp sashimi/slicing knife, cut the fish into 1/4-inch to 3/8-inch (about 6–10 mm) thick slices. Angle the knife slightly and use a single smooth pull stroke for clean edges. Arrange slices flat on a chilled plate, fanning them or making small overlapping rows.

Plate and Garnish

Place the sashimi slices with small nests of julienned daikon and microgreens. Add a small mound of pickled ginger and a dab of wasabi paste on the plate. Sprinkle toasted sesame seeds and scattered thin nori strips over some slices if desired. Serve immediately.

Prepare Sushi Rice (if using)

If cooking rice fresh: rinse 1 cup short-grain rice until water runs clear. Cook according to package or rice cooker instructions (about 1 cup rice to 1.1 cups water). While warm, fold in 1.5 tbs seasoned rice vinegar gently with a rice paddle and let cool to body/warm temperature. Serve a small portion alongside the sashimi or use as a base for a deconstructed bowl.

Prepare Scallions and Daikon

Thinly slice scallions on the bias. Julienne the daikon into fine matchsticks and soak in ice water for 5 minutes to make them crisp, then drain and pat dry. Arrange small portions beside the fish to provide texture contrast.

Lemon and Nori

Cut half a lemon into wedges. Slice nori sheet into thin strips with scissors and toast lightly if you like. Provide nori and lemon wedges at the side for diners to squeeze or wrap.

Make Ponzu Mix

In a small bowl combine 4 tbs ponzu with 1 tsp grated fresh ginger and, if using, 1/4 tsp yuzu kosho. Stir to combine. Taste and adjust: add a drop of toasted sesame oil for nuttiness or more ponzu for acidity. Place in dipping bowls.

Soy Dipping Sauce

Pour 4 tbs soy sauce into a second small dish. Optionally mix 1 tsp toasted sesame oil into the soy sauce for a flavored dip. Keep wasabi available to mix into either sauce to taste.

If you want extra texture, sprinkle 2 tbs crispy fried shallots or garlic over the sashimi just before serving. Drizzle 1 tsp sriracha or chili oil over select slices if diners prefer heat — serve the remainder on the side.