Sashimi Deluxe Recipe

Inspect and Chill

Remove all fish from refrigeration only when ready to prepare. Ensure fish is labeled sushi-grade and very cold. Pat fillets dry with paper towel. Keep the cutting board chilled (place board in refrigerator for 15–20 minutes beforehand or rest it on a tray with ice beneath a towel).

Trim and Portion

Using a very sharp knife, trim away any skin, bloodline, sinew, or discolored edges from each fillet. For tuna and salmon, remove center-bone line if present. Cut fish into portions appropriate for sashimi: aim for 14 pieces total — for example, 6 pieces tuna (about 0.65 oz each), 6 pieces salmon (about 0.65 oz each), and 2 pieces assorted fish (hamachi, snapper or scallop) — adjust thickness so each slice is about 1/4 to 3/8-inch thick and roughly 1½–2 inches long. Keep slices even by making single smooth pulls of the knife (do not saw).

Slice Technique

For tuna and salmon: position the fillet with the long grain toward you and slice at a slight diagonal in one smooth motion away from you to create a clean, glossy surface. For firmer white fish, slice slightly thinner. For scallop, slice horizontally into medallions. After slicing, arrange pieces on a chilled plate or tray in groups by fish type, leaving space between pieces so they don’t stick together.

Lay a thin bed of julienned daikon across the center of the serving platter. Place shiso leaves tastefully at one end or between fish groupings. Neatly fan or slightly overlap the slices of each fish on top of the daikon so the different fish are grouped and easy to identify (e.g., tuna cluster, salmon cluster, assorted fish cluster).

Add pickled ginger on the side and a small mound of wasabi paste (or a tiny smear) near the soy sauce bowls. Scatter microgreens or mitsuba and a light dusting of toasted sesame seeds over the salmon if desired. Tuck lemon or yuzu wedges on the platter for optional acid.

Chill the assembled platter very briefly (2–3 minutes) if the room is warm, then serve immediately. Provide small bowls of soy sauce for dipping and instruct diners to mix a small amount of wasabi into their soy if desired; do not leave wasabi smeared on sashimi prior to serving to preserve flavor and appearance.

Serve the 14-piece sashimi deluxe immediately to preserve texture and temperature. Keep leftover raw fish refrigerated and consume within 24 hours. Clean and sanitize knife and cutting board after use. Note: always source certified sushi-grade fish from a reputable supplier and follow local food-safety guidelines for raw seafood.