Assorted Sashimi Platter Recipe

Prepare and slice salmon

Keep salmon chilled until ready. Using a very sharp sashimi or yanagiba knife, trim any skin and silver skin. Lightly sprinkle 1 tsp sea salt over the fillet and let sit 1–2 minutes, then blot with paper towel. Optionally brush lightly with 1 tsp rice vinegar to enhance flavor. Slice against the grain into 6 even pieces about 1/4"–3/8" thick and approximately 2–3 inches long. Place each slice on a small shiso leaf or microgreen for plating.

Trim and season bincho

Keep bincho chilled. Trim away any discolored edges and remove skin. Cut into 6 even slices, similar thickness to the salmon. Lightly zest 1 tsp lemon over the top of the slices and sprinkle sesame seeds if using. Arrange on platter, leaving space for other fish.

Slice hamachi and finish

Pat hamachi dry with paper towel. Slice against the grain into 6 uniform pieces about 1/4"–3/8" thick. Lightly dust each piece with 1/2 tsp sea salt distributed across slices (a very light sprinkle). Serve with ponzu on the side for dipping or a few drops directly on the fish just before serving.

Prepare maguro

Keep maguro very cold. Trim and remove any sinew. Slice into 6 pieces approx. 1/4"–3/8" thick, cutting cleanly in one stroke to preserve texture. Arrange maguro slices on the platter. Serve with soy sauce and a small dab (about 1/4 teaspoon per piece) of wasabi available so guests can mix to taste.

Prepare scallops

If scallops are whole, slice across the adductor muscle widthwise into two thin medallions each so total pieces equal 4 larger rounds or 8 small medallions as desired. Pat dry. Lightly brush each scallop with 1 tsp yuzu or lemon juice and finish with a light pinch (total 1/4 tsp) of flaky sea salt right before plating to preserve texture.

Assemble platter

Prepare a serving platter lined with crushed ice or on a bed of ice to keep fish chilled. Arrange a small nest of julienned daikon for each fish section. Place 6 pieces of sockeye salmon grouped together, 6 bincho, 6 hamachi, 6 maguro and 4 hotate (or 8 medallions) in distinct sections. Add microgreens or shiso with the salmon slices, lemon wedges near the bincho and hamachi, and place pickled ginger, wasabi and small bowls of soy sauce and ponzu alongside for dipping. Garnish lightly with toasted sesame seeds over the bincho if used.

Final checks and serving

Wipe any excess moisture from the platter edge, ensure fish remains chilled until served. Advise guests to use the ginger between different fish to cleanse the palate and to dip fish lightly into soy sauce or ponzu; encourage tasting the scallops with minimal soy so the citrus and salt shine through.