Mixed Sashimi Platter Recipe

Inspect and chill

Place all sashimi-grade fish on a tray and examine for freshness (bright flesh, mild scent). Keep refrigerated until just before slicing, and place serving platter on ice or over a bed of crushed ice to keep fish cold while plating.

Slice fish

Using a very sharp, long slicer or sashimi knife, slice the salmon, tuna, and yellowtail into 1/4-inch to 1/3-inch thick slices. Aim for uniformity: cut each fillet on a slight diagonal to create ~6–8 pieces from each 8 oz portion. For scallops, if large, slice horizontally into medallions; for sweet shrimp leave whole (serve tail trimmed) or butterfly if preferred.

Arrange cut pieces in groups by type on a chilled platter, leaving space for garnishes and sauces. Keep similar textures together (e.g., salmon pieces arranged separately from tuna).

Prepare daikon and shiso

Peel and julienne the daikon into fine strands (tsuma). Rinse and drain, then arrange a small nest of shredded daikon for each fish type. Rinse shiso leaves and pat dry; set them next to the corresponding fish slices for flavor contrast.

Thinly slice lemon into rounds or half-moons. Place lemon slices at one side of the platter. Add small piles of pickled ginger to the platter in two or three places for easy access.

Scatter microgreens lightly across the platter or tuck small sprigs near fish groups for color and freshness.

Prepare dipping sauces

Pour soy sauce into small dipping bowls. If using ponzu, pour into a separate bowl. For a lightly flavored soy, add a few drops (about 1 tsp) of toasted sesame oil to one bowl and stir in the grated fresh ginger and half the thinly sliced scallion. Reserve remaining scallion for garnish.

Place wasabi paste in a small dish. Instruct diners to mix a small amount of wasabi into their soy/ponzu if they desire heat rather than pre-mixing for everyone.

Plate the sashimi

Set the chilled platter or wooden board over the bed of ice. Lay groups of sliced salmon, tuna, yellowtail, scallops and shrimp in neat rows or fan shapes on top of small nests of daikon. Tuck shiso leaves between fish varieties to separate and provide aromatic contrast.

Garnish with remaining scallion, microgreens, and a few lemon slices. Add small piles of pickled ginger and place bowls of soy and ponzu around the platter. Place wasabi on the platter or on a separate small dish.

Serve immediately so fish remains chilled. Encourage diners to eat within 20–30 minutes of plating for best texture and flavor.