16 Sashimi Moriwase Recipe

Chill and tools

Keep fish chilled until just before slicing. Use a very sharp, long, thin knife (sashimi or yanagiba) and a clean cutting board. Have a bowl of iced water nearby to rinse hands and knife between slices.

Prepare garnishes

Julienne the daikon into fine matchsticks and soak in ice water for 5–10 minutes to crisp, then drain and pat dry. Arrange shiso leaves, microgreens, and lemon wedges on a serving platter for later use.

Tuna (Akami)

Trim away any silver skin and sinew. With the knife at a 45-degree angle, slice tuna in a single smooth pull-cut to create 6 pieces roughly 1 cm thick and 4–5 cm long. Wipe the blade between cuts.

Salmon

Remove skin if present. Using a single smooth stroke, slice salmon on the bias into 5–6 pieces about 6 cm long and 1 cm thick. Keep grain and texture in mind so each piece presents nicely.

Yellowtail (Hamachi)

Trim sinew, then slice into 4–5 pieces, each about 1 cm thick. Slice at a slight angle to create broad, elegant pieces.

Scallops (Hotate)

If whole, halve horizontally to make two medallions each about 1 cm thick. Pat dry with paper towel. Optionally brush very lightly with a few drops of sesame oil or yuzu kosho for a touch of flavor—keep minimal to preserve delicate taste.

Octopus (Tako)

If pre-boiled, slice thinly across the grain into 6–8 thin slices. Arrange so the chewiness is even; if raw and tender, slice into medallions about 0.5 cm thick.

Shrimp (Amaebi)

If using raw sweet shrimp, peel, reserve heads (optional), chill, and butterfly by slicing down the back and opening slightly. If cooked shrimp, shell and butterfly or halve lengthwise.

Squid (Ika)

Score lightly in a crosshatch on one side to tenderize and create visual interest, then slice into thin strips or 6–8 sashimi pieces about 0.5–1 cm thick.

Mackerel (Saba)

If mirin-cured, pat dry and slice thinly into 4–6 pieces. Mackerel is oily and flavorful—slice thinner than other fish to balance intensity.

Select a large, shallow platter or a wooden sushi plate. Pile a small bed of julienned daikon slightly off-center. Fan each fish variety in small groups (2–6 pieces depending on thickness) around the bed of daikon so there are 8 distinct groupings representing the selection. Place shiso leaves under or between some groups for color and aroma.

Position the scallops, shrimp, and octopus pieces where they will not be hidden; scatter microgreens and place lemon wedges at the edges. Add a small mound of freshly grated wasabi and a few pieces of pickled ginger to the side. Sprinkle a few toasted sesame seeds and a light scattering of sliced green onion on the oily fish (tuna/salmon/mackerel) if desired.

Pour soy sauce into a small dipping dish for general use and ponzu into another dish for lighter citrus dipping. Offer yuzu kosho on the side so guests can mix a tiny bit into sauce or directly atop a piece. Suggest diners take a small amount of wasabi on the piece (not usually mixed directly into the shared soy in formal settings) and alternate fish to experience contrasting textures and flavors.

Serve immediately while fish is cold. Keep any unused fish chilled on ice and consume within 1–2 hours for best quality and safety.