Sashimi Sampler Recipe
Five pieces of chef's choice sashimi
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Ingredients
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Sashimi
Accompaniments & Garnish
Tools & Finishing
Method
Sashimi
- 1
Prepare fish
Keep the fish chilled until just before slicing. Pat each fillet dry with paper towel. Trim away any bloodlines, skin, and connective tissue. Work with one fish at a time.
- 2
Slice fish
Using a very sharp, single-stroke slicing knife, cut each fish into thin sashimi slices about 1/4 inch (6–7 mm) thick and roughly 2–3 inches (5–7 cm) long. For tender fish like tuna and salmon slice at a slight angle against the grain. For delicate white fish, use a smooth, gentle motion. From each 3 oz portion, aim to produce one nicely proportioned piece; total five pieces (one of each fish) for the sampler.
- 3
Arrange sashimi
Place a small nest (about 1–2 tablespoons) of julienned daikon on the chilled serving plate. Fan the five sashimi slices on top of or beside the daikon so each piece is visible and spaced attractively. Alternate colors and textures (for example: salmon, tuna, white fish, hamachi, escolar).
Accompaniments & Garnish
- 4
Place shiso leaves or microgreens alongside the sashimi. Add pickled ginger (about 2 tbs) in a small mound on the plate for palate cleansing.
- 5
Form a small quenelle or smear of wasabi paste (about 1 tsp) on the plate, or place it in a small dish. Put a lemon wedge on the plate; advise guests to use sparingly — a light squeeze is sufficient for delicate white fish.
- 6
Pour soy sauce into a small dipping dish. Sprinkle a pinch (about 1 tsp) of toasted sesame seeds over one or two pieces if you want a subtle nutty finish (optional).
Final checks & Service
- 7
Inspect the plate to ensure slices are tidy and garnishes are clean. Serve immediately while fish is cool and fresh. Provide chopsticks and a small soy dish for each guest.