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Ingredients
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Sashimi
Accompaniments
Finishes & Tools
Method
Sashimi
Inspect and chill
Keep fish well chilled until just before slicing. Place cleaned fillets on a tray over ice or inside refrigerator for at least 15 minutes prior to slicing to make clean cuts.
Prepare fish
Pat each fillet dry with paper towels. Using a very sharp knife, trim away any remaining silver skin, bloodline, or connective tissue. Lightly sprinkle sea salt evenly over each fillet and let rest 2 minutes, then blot off excess moisture.
Slice salmon
Position the salmon with the grain running left-to-right. At a 45-degree angle (slightly diagonal), slice into 8 pieces approximately 1/4 inch (6–7 mm) thick. Use a single smooth stroke from heel to tip, not a sawing motion. Place slices evenly spaced on the serving board.
Slice tuna
For tuna, hold the knife at a slightly shallower angle (30–40 degrees) for firmer texture. Cut 6–8 slices about 1/4 inch thick with smooth single strokes. Arrange beside the salmon, alternating colors for visual appeal.
Slice yellowtail
Slice yellowtail similarly to tuna into 6–8 pieces. Yellowtail benefits from slightly thicker pieces if very tender—aim for 1/4–3/8 inch. Lay slices on the board with a little overlap or fanned presentation.
Finish with citrus
Lightly squeeze the half lemon over the salmon and yellowtail only (about 1–2 drops per slice) to brighten flavor — avoid soaking the fish. Alternatively, very lightly brush slices with 1 tsp neutral oil or a few drops of rice vinegar if preferred.
Accompaniments
Arrange a small dipping dish with shoyu (soy sauce). Place a small dollop of wasabi on the plate (or in a separate small dish). Set pickled ginger beside the sashimi to cleanse the palate between bites.
Scatter microgreens or shiso leaves decoratively on the board around the fish. If using, lightly sprinkle toasted sesame seeds over tuna or yellowtail for a subtle nutty finish.
Provide chopsticks and small plates for individual dipping. Remind diners to take a piece of sashimi, optionally dab a little wasabi on the fish (not mixed into the soy unless preferred), then dip lightly into shoyu and enjoy with a piece of pickled ginger between flavors.
Serving & Storage
Serve immediately while fish is chilled. Sashimi is best eaten within 1 hour of slicing. Any leftover sliced fish should be wrapped tightly and refrigerated; consume within 24 hours. Do not refreeze previously thawed sushi-grade fish.