Sashimi Recipe

Chill and Inspect Fish

Keep the fish chilled on ice or in the coldest part of the refrigerator until 10–15 minutes before slicing. Inspect each piece for any silver skin or connective membranes and remove them with a sharp knife or tweezers so slices will lay flat.

Prepare Workstation

Arrange a clean cutting board, the sharp knife, a bowl of ice water, and a small dish of rice vinegar. Keep a clean towel nearby. Wet the towel and place under the board to prevent slipping.

Rinse Knife Between Cuts

Dip the knife in rice vinegar then wipe with a clean cloth or paper towel between different fish types and periodically to keep cuts clean and prevent sticking.

Slice Tuna

Place the tuna with the grain running left-to-right (or vice versa) and, holding the knife at about a 20–30° angle, make single smooth pulls from the far side toward you to create 8–10 evenly sized slices about 1/4 inch (6–8 mm) thick. Arrange slices on one area of the serving platter.

Slice Salmon

Using the same technique, slice the salmon into 8–10 pieces, also 1/4 inch (6–8 mm) thick. For belly or fattier cuts, angle slightly shallower to show marbling. Arrange on the platter with some spacing.

Slice Yellowtail

Slice the yellowtail into 8–10 pieces using smooth single strokes. Yellowtail benefits from slightly thicker slices if you prefer a meatier bite (about 3/8 inch / 8–9 mm). Add to the platter.

Prepare bed of shredded daikon radish (tsuma) in the center or along one edge of the serving platter. This provides a cool bed and visual contrast for the fish.

Place pickled ginger in a small mound on the platter for palate cleansing between bites.

Form small quenelles or dots of wasabi paste and place them on the platter or serve in a separate small dish. Note that wasabi is pungent — instruct diners to use sparingly or mix a small amount into soy sauce if desired.

Pour soy sauce into small individual dipping dishes or a communal shallow bowl for serving.

Garnish the platter with shiso leaves, lemon wedges, and microgreens as desired. Shiso adds an herbaceous note and can be eaten with sashimi; lemon wedges may be squeezed only lightly over milder fish like salmon or yellowtail if desired.

Arrange the three fish varieties in separate groups on the platter with visible color contrast. Fan or overlap slices slightly so each piece is easy to pick up with chopsticks.

Place the shredded daikon as a bed and tuck shiso leaves between groups of fish for color and aroma. Add pickled ginger and wasabi in accessible spots and set soy sauce dishes nearby.

Keep the platter chilled and serve immediately. If you must hold sashimi for more than 15 minutes, rest the platter over crushed ice (without direct contact between fish and ice) to maintain temperature and texture.

Recommend serving method: diners pick up a slice with chopsticks, optionally touch a corner to wasabi, dip lightly into soy sauce (skinny edge first) and enjoy with a bite of pickled ginger between different fish.

After slicing, clean knife with rice vinegar and warm water to remove fish oils. Sanitize cutting board and surfaces with hot soapy water followed by a food-safe sanitizer.