Sashimi Dinner Recipe

Chill and inspect fish

Keep fish cold until ready to slice. Inspect each fillet for bones and remove any pin bones with tweezers. Pat fish dry with paper towels to remove excess moisture.

Portion fillets

Trim each fillet of any dark bloodline or uneven edges. For even presentation, cut salmon and tuna into roughly 8 oz portions (if not already portioned). Keep trimmed pieces chilled on a plate over crushed ice.

Slice sashimi

Using a very sharp knife held at a slight angle (about 20–30°), slice fish in single, smooth strokes away from you. For classic sashimi: cut slices about 1/4 to 1/3 inch (6–8 mm) thick and 2–3 inches (5–7 cm) long. For salmon and tuna, slice slightly diagonal across the grain. For hamachi, you can slice a touch thicker (about 1/3 inch). Wipe the knife clean and lightly damp between cuts to ensure clean edges.

Prepare shredded daikon and cucumber

Using a mandoline or sharp knife, julienne or finely shred daikon into a loose mound (about 1 cup). Thinly slice cucumber into rounds or half-moons. Arrange daikon as a bed on the serving plate; place cucumber slices and shiso leaves or microgreens nearby.

Place pickled ginger (gari) in a small pile on the plate for palate cleansing.

Prepare soy and ponzu

Pour soy sauce into a small dipping bowl. If using ponzu, put in a separate bowl (or mix 1:1 with soy for a citrusy soy). Add 1/4 tsp toasted sesame oil to the soy for a subtle nutty note, if desired.

Plate wasabi and lemon

Place wasabi paste in a small dab on the plate (or in a tiny bowl) so diners can mix sparingly with soy. Cut the lemon into wedges and place one or two wedges on the plate for a light squeeze over certain fish if desired.

Sprinkle thinly sliced scallion and toasted sesame seeds lightly over the salmon and tuna if you want an extra garnish (do not overwhelm the fish).

Arrange sashimi slices in groups by fish on the chilled serving plate over the bed of shredded daikon: 8 oz of salmon sliced (about 8–10 slices), 8 oz of tuna sliced (about 8–10 slices), and 6 oz of hamachi sliced (about 6–8 slices). Fan the slices attractively, slightly overlapping, leaving space for garnishes.

Garnish each fish section with a shiso leaf or a few microgreens, a light scatter of scallions and sesame seeds on one or two pieces if using, and place pickled ginger and wasabi to one side. Keep soy and ponzu in their small bowls.

Serve immediately while fish is chilled. Instruct diners to dip fish lightly into soy or ponzu, adding a small amount of wasabi to the soy if they wish. Squeeze a touch of lemon over hamachi only if desired (a little goes a long way).