Sashimi Moriawase Recipe

Inspect and chill

Keep fish chilled until just before slicing. Work with dry, cold fish: remove from refrigerator, pat fillets gently with paper towel to remove excess moisture.

Trim and portion

Using a very sharp sashimi knife, trim away any brown edges, bloodline, silver skin, and connective tissue. From the tuna (120 g) cut a single center-cut piece about 120 g; from the salmon (120 g) ensure skin is removed and any pinbones are taken out; keep the Japanese white fish (60 g) intact and pared of skin. Maintain cold temperature while trimming.

Tuna (maguro) — akami style

Angle the knife and make single smooth strokes away from the body: slice the tuna into 2 pieces about 8–10 g each (adjust so total sashimi pieces count yields 6pc total). Aim for rectangular slices roughly 6–8 cm long, 2–3 cm wide, and 5–7 mm thick. Wipe knife between cuts to keep clean, using one long pull stroke per slice rather than a sawing motion.

King salmon — belly/lean

Slice the salmon into 2 pieces (about 8–10 g each) using a single smooth pull stroke. For salmon, slight diagonal slices emphasizing marbling are attractive: target similar dimensions (6–8 cm long, 5–7 mm thick).

Japanese white fish

Slice the white fish into 2 thinner pieces (slightly thinner at 4–5 mm) because white fish are often served more delicate. Cut across the grain into two pieces approximately 6 cm long so that total sashimi pieces equal 6 pieces (2 tuna, 2 salmon, 2 white fish).

Prepare daikon: using a mandoline or very sharp knife, julienne the peeled daikon into fine matchsticks about 4–5 cm long. Rinse then spin or pat dry and arrange a small mound on the serving plate for the fish to rest on.

Arrange shiso leaves and microgreens: place shiso leaves next to the daikon mound and scatter microgreens sparingly for color and aroma.

Sauces: pour soy sauce into a small dipping dish; if using ponzu, provide a second small dish or mix a little ponzu into soy for a citrus-accented dip. Place a small amount of wasabi on the plate — the diner can mix a dab into the soy or apply directly to fish.

Pickled ginger and citrus: place pickled ginger on the side and tuck lemon/yuzu wedges on the plate for diners who prefer a squeeze.

Chill the serving plate in the freezer for 5–10 minutes before plating if possible to keep fish cold longer. Arrange the sashimi pieces attractively over the daikon mound and shiso: group by fish type (two of each) or alternate colors for contrast (tuna, salmon, white fish, repeat).

Finish: add small dots of wasabi or place a small quenelle if desired, add microgreens for contrast, and serve immediately with soy and/or ponzu, pickled ginger, and lemon/yuzu wedges. Instruct diners to dip fish lightly flesh-side into soy (not too much) and to cleanse palate with ginger between bites.