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Ingredients
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Sashimi Selection
Garnishes & Condiments
Tools & Serving
Method
Preparing Fish
Inspect and Chill
Keep fish refrigerated until ready to slice. Inspect each fillet for bones or skin; remove any pin bones with tweezers. Pat fish dry with clean paper towel to remove excess moisture — this helps achieve clean cuts.
Portioning
Divide the fish into nine portions total. Aim for roughly 3 pieces of tuna, 3 pieces of salmon, and 3 pieces of yellowtail for a classic 9-piece selection. If using scallop, octopus, or whitefish swap one of the pieces so total remains nine. Typical serving piece weight is about 0.9–1.1 oz per slice.
Slicing Technique
Place fish on a clean cutting board. Using a very sharp, single-stroke knife, slice each portion against the grain at a 45-degree angle. For tuna, salmon and yellowtail make slices about 1/4"–3/8" thick and 2–3" long. For scallop slice thin rounds or halve horizontally if large. For octopus and escolar slice thinly to avoid chewiness.
Assembling & Garnishing
Chill serving plate in refrigerator or briefly on a bed of crushed ice. Arrange a small nest of julienned daikon on one side of the plate as a base.
Neatly fan or slightly overlap three slices of each fish (tuna, salmon, yellowtail) in separate clusters on the plate so there are nine visible pieces total. If using alternative items (scallop, octopus), place those attractively in place of one of the clusters.
Tuck pickled ginger near the daikon, place shiso leaves or microgreens as a fresh accent, and add lemon wedges on the side.
Lightly sprinkle toasted sesame seeds over the fish if using (optional) — do not over-season; sashimi should remain delicate.
Serving & Condiments
Place small dipping dishes for soy sauce and ponzu at the table. Provide a small dab of wasabi on the plate (or in a separate small dish) so diners can mix a little into soy sauce if they wish. Common etiquette: apply a small amount of wasabi directly to the fish or mix sparingly with soy.
Serve immediately while the fish is cold. Advise diners to eat pieces in the order they prefer; between bites cleanse the palate with pickled ginger.
Safety & Storage
Only use sashimi-grade fish from a trusted supplier. Keep fish at 32–38°F (0–3°C) and consume within the same day. Refrigerate leftovers promptly and use within 24 hours; do not refreeze previously frozen sashimi-grade fish after thawing.