Sashimi Sampler Recipe

Chill and assemble

Bring a clean cutting board and knife to the coldest temperature possible (place them in the refrigerator or on an ice bed for 10–15 minutes). Keep fish chilled until just before slicing to maintain texture and food safety.

Rinse and pat dry the daikon, shiso, microgreens, lemon wedges and scallops. Place shredded daikon on a serving platter as a bed for the sashimi.

Tuna and salmon (straight sashimi slices)

Working with one fish at a time, remove any skin and visible connective tissue. With the knife held at a slight angle (about 45 degrees to the fillet) slice each fish into 1/4-inch to 3/8-inch thick slices, about 2.5–3 inches long. Aim for 4 slices of tuna and 4 slices of salmon. Use a single smooth pull stroke for clean edges; wipe the blade between cuts.

Yellowtail (slightly thicker)

For yellowtail, trim any sinew and cut into slightly thicker slices (about 1/3-inch) to showcase its richer texture. Cut into 4 pieces similar in length to the tuna and salmon.

Scallops (half-moon or medallions)

For large scallops, remove the small side muscle (if present). Slice each scallop horizontally into two thin medallions or leave whole for a delicate presentation. Lightly season with 1 tsp rice vinegar and a pinch (about 1/16 tsp) kosher salt or top each medallion with a tiny dot (1/16 tsp) yuzu kosho if using.

Shrimp and octopus

If using amaebi (sweet raw shrimp), butterfly by cutting lengthwise and splaying onto the plate; leave the tail intact for presentation. If shrimp are cooked, halve lengthwise. Slice octopus into thin 1/8–1/4-inch slices if not pre-sliced; arrange in small overlapping fans.

Arrange the shredded daikon on the serving platter in a loose bed. Place groups of each fish type in small clusters (3–4 slices per type) on top of the daikon with shiso leaves interspersed. Place scallops, shrimp, and octopus in their own small groupings. Keep similar colors separated for visual contrast (e.g., salmon next to shiso, tuna opposite).

Garnish lightly with microgreens, a sprinkle of toasted sesame seeds (if using), and a lemon wedge on the side. Add small mounds of wasabi and pickled ginger to the platter or in small bowls beside it.

Pour soy sauce into a shallow dipping dish; place ponzu in a second dish (for citrus lovers). Keep wasabi paste on the platter; instruct diners to mix a small amount into soy or place a dab directly on the fish as preferred.

Serve immediately while fish is chilled. Recommend pairings: light cold sake, dry white wine, or green tea.

Always source sushi/sashimi-grade fish from a reputable supplier. Keep fish refrigerated at all times and consume within 24 hours of purchase for best quality. Use a clean, sharp knife and sanitize surfaces after preparation.