Sashimi Course Recipe

Keep all fish chilled until just before slicing. Work on a very clean cutting board and use a sharp sashimi or yanagiba knife. Prepare an ice bath and set a serving plate over crushed ice or a chilled surface to keep slices cold.

Pat the yellowtail and salmon dry with paper towel. Remove any skin, silver, connective tissue or bloodline. Slice away any thin membrane on the squid and separate the mantle from the tentacles if not already done.

Scoring and chopping

Using the squid mantle portion reserved for the aori (about 80 g), lay it flat and make very shallow diagonal score cuts in one direction across the outer surface (do not cut through). Rotate and make shallow diagonal cuts the other way to create a cross-hatch. This tenderizes and creates the layered appearance when chopped.

Chopping and seasoning

Hold the scored mantle and finely chop across the cross-hatch into small bite-sized pieces (~3–5 mm). Transfer to a small bowl and mix gently with 1 tsp light soy, 0.5 tsp lemon juice, and the thinly sliced negi. If using, add 0.25 tsp ichimi or shichimi. Taste and adjust very lightly — the seasoning should be subtle to showcase the squid.

Forming the layered presentation: using a small ring mold (2.5–3 cm diameter, about 1 cm high) or by hand, pack the chopped squid into the mold so it sits slightly compacted in a neat cylinder. Carefully invert onto the serving plate or sashimi bed so the cross-hatch surface shows as a textured top. Alternatively, place a small quenelle of the chopped squid with a spoon and use the back of the spoon to create clean edges.

Yellowtail (hamachi)

For one sashimi piece, cut the 60 g yellowtail into two thin slices depending on desired presentation or a single slightly thicker slice. Hold the knife at a 45° angle and slice in one smooth motion away from you to produce a clean, even slice about 6–8 mm thick. Pat dry and place on chilled plate beside the aori portion.

Salmon (sake)

Cut the 60 g salmon into one or two slices similar in thickness to the yellowtail (6–8 mm) using a single, steady pull stroke of the knife. Wipe the blade between cuts. Arrange on the plate so each sashimi piece is distinct: one salmon slice, one yellowtail slice, and the aori mound (counts as the third piece).

Place a shiso leaf under or beside one of the fish slices (commonly under the aori or salmon). Arrange a small nest of julienned daikon (tsuma) centrally or under the pieces to elevate them visually and keep them cool.

Add a small dab of wasabi near the sashimi (about 1 tsp divided into small portions). Place pickled ginger on the side and scatter microgreens delicately over or beside the aori for color contrast.

Lightly brush (optional) the top of the squid mound with a few drops of soy if you want an umami sheen — keep it minimal so diners can control seasoning with the soy dish.

Serve immediately with chilled soy sauce for dipping. Recommend diners take a bite of each piece plain first to appreciate the fish, then use wasabi or soy as desired.

Leftovers: keep any unused sashimi chilled and consume the same day. Do not refreeze sashimi-grade fish once thawed.