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Ingredients
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Sashimi
Condiments & Garnishes
Tools & Ice Bed
Method
Preparation
Chill plate and prepare ice bed
Place a shallow serving plate or platter in the refrigerator for 10 minutes. Arrange crushed ice on a larger serving tray or a bowl to create an ice bed that will keep the sashimi cold while plating.
Inspect and portion fish
Remove sashimi-grade fish from refrigeration. Pat each fillet gently with paper towel to remove excess moisture. Using a very sharp knife, trim away any bloodlines, skin, or sinew. If pieces are a whole fillet, portion into 9 pieces (about 1/2–3/4 inch thick slices, 2–3 inches long) appropriate for bite-sized sashimi.
Julienne daikon and prepare garnishes
Peel and julienne daikon into fine thin strands. Rinse and drain, then squeeze gently to remove excess water. Arrange shiso leaves and microgreens; cut lemon or lime into wedges. Measure out wasabi, pickled ginger, and soy sauce for serving.
Slicing Technique
Slicing the fish
Hold the fillet with your non-dominant hand, slice across the grain at a 45-degree angle using a single smooth motion — pull the knife toward you while applying even pressure. Aim for consistent thickness for each piece. For fattier fish (salmon), slightly thicker slices (3/4 in) highlight texture; for lean fish (tuna), 1/2 in is ideal.
Arrange on chilled plate
Place the chilled serving plate onto the ice bed so the plate stays cold. Arrange the 9 sashimi pieces on the plate over a small nest of julienned daikon: you can group by fish type (e.g., 3 salmon, 3 tuna, 3 yellowtail) or present as a curated chef choice assortment. Space pieces evenly, alternating colors for visual appeal.
Garnish and finish
Tuck shiso leaves and microgreens between fish pieces or at the edge of the plate. Place small portions of pickled ginger on the side. Add a small quenelle or dot of fresh wasabi (or a small dish of wasabi paste). Sprinkle toasted sesame seeds lightly over fattier fish only if desired. Add lemon/lime wedge on the side for diners to squeeze lightly.
Service
Serve immediately while sashimi is cold. Provide small dipping dishes with soy sauce and recommend diners dip fish lightly — do not soak. Encourage using a small amount of wasabi on the fish or mixing a tiny amount into the soy sauce per taste. Replace ice as needed if serving over an extended period.