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Ingredients
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Sashimi Selection
Accompaniments & Garnish
Tools & Finishing
Method
Prepare Fish
Chill and inspect
Keep sashimi-grade fish refrigerated until ready. Inspect each fillet for bones and remove any pin bones with clean tweezers. Pat fillets dry with paper towels to remove excess moisture.
Trim and portion
Using a very sharp, long sashimi or yanagiba knife, trim away any skin, bloodline, or sinew. Cut each fillet into 4 even slices (approximately 1/4"–1/2" thick depending on preference) to yield 12 pieces total: 4 salmon, 4 tuna, 4 yellowtail. Make smooth single strokes with the knife, cutting against the grain for tender texture.
Arrange on ice bed
Fill a serving plate or shallow bowl with a layer of crushed ice or ice cubes. Place a small mound of julienned daikon on the plate (off-center) to receive sashimi pieces; this helps keep fish chilled and presents attractively.
Assemble & Garnish
Place the 4 salmon slices neatly fanned or slightly overlapping on one side of the daikon mound. Repeat with the 4 tuna slices and 4 yellowtail slices, creating three distinct groups. Leave small gaps between groups for garnish.
Tuck 1 shiso leaf near each fish group for aroma and presentation. Add small portions of pickled ginger to one side of the plate.
If using fresh wasabi root, grate a small amount with a microplane and place a small mound on the plate. If using prepared wasabi paste, form a small quenelle or mound (about 1 tsp). Place lemon wedges on the edge of the plate.
Pour soy sauce into a small dipping dish. Optionally, lightly mix a small dab of wasabi into a portion of soy sauce for diners who prefer that combination (do this at the table if possible).
Serve immediately while the fish is chilled. Provide chopsticks and the soy sauce dish for dipping.
Serving Notes
Recommended serving size: one sashimi regular plate (12 pcs) serves 2 as an appetizer or 1–2 as a light main. Keep any leftovers refrigerated and consume within 24 hours; do not refreeze raw sashimi-grade fish.