Keep fish refrigerated until ready. Work on a very clean cutting board and sanitize your knife and work surfaces. Pat fish dry with paper towels to remove excess moisture.

Trim and Portion

Trim away any skin, bloodlines, or connective tissue. For each fish: cut 1 oz slices into 4 pieces to total 16 pieces (approximately sixteen 1/2-inch thick slices total across the varieties). Aim for uniform thickness (~1/4–1/2 inch) and bite-sized lengths (~1.5–2 inches).

Slice Technique

Hold your knife at a slight angle and use a single long pull stroke away from you to make clean slices. Wipe the blade after each cut to maintain clean edges.

Plate & Garnish

Arrange a mound of julienned daikon radish in the center or along one side of a chilled serving plate.

Place shiso leaves spaced around the daikon as small beds for the sashimi pieces.

Neatly arrange the 16 sashimi pieces in groups by fish (4 pieces per variety) on the shiso leaves and daikon so each type is visible and accessible. Alternate colors for visual contrast.

Lightly brush each slice with a few drops of neutral oil to add sheen and bring out color (use about 1 tsp total).

Sprinkle toasted sesame seeds lightly over the fish and optionally dust a small amount of furikake on two pieces for variety.

Place microgreens and pickled ginger to the side, and tuck lemon wedges on the plate edge.

Condiments & Serving

Pour soy sauce into a small dipping bowl. Add a small amount of wasabi to the side of the plate — advise guests to mix a tiny amount into their soy if they like heat, or place a dab directly on a slice.

Offer ponzu in a separate small dish as an alternative dipping sauce.

Serve immediately while fish is cold and fresh. Recommend eating within 30 minutes of plating for best texture and safety.