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Ingredients
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Fish
Accompaniments
Garnish
Method
Preparation
- 1
Select and Prepare Fish
Carefully select high-quality sashimi grade fish. Using a sharp knife, slice the tuna, salmon, yellowtail, octopus, and mackerel into thin, even slices. Aim for a thickness of about 0.5 cm.
- 2
Plate the Sashimi
Arrange the sliced fish artfully on a chilled plate. You can create a fan shape or a colorful mosaic with the different types of fish.
- 3
Add Accompaniments
Place small dollops of wasabi and piles of pickled ginger on the plate. Pour soy sauce into a small dish for dipping.
- 4
Garnish
Finish the dish by garnishing with microgreens and shredded daikon radish for a fresh touch.
