Chef's Selection Of 10 Pcs Sashimi Recipe

Chill and sanitize

Ensure fish is sashimi-grade and has been handled properly. Place fillets on a bed of ice briefly (5–10 minutes) to firm up for easier slicing, then pat dry with paper towels. Keep work area, knife and hands very clean; have a bowl of cold water and a damp cloth nearby to wipe the knife between cuts.

Tuna

Trim any sinew and skin from the tuna. Using a very sharp, single-slicing motion, cut the tuna against the grain into 6 slices about 5–7 mm thick and roughly 6–7 cm long. Keep blade angle slightly angled (about 20–30°) to create rectangular pieces suitable for sashimi.

Salmon

Remove skin if present. Slice the salmon on a slight bias to produce 6 slices about 5–7 mm thick; for belly, slightly thicker slices (6–8 mm) showcase the fat. Use a single long pull stroke per slice and wipe the knife in cold water between cuts to keep edges clean.

Yellowtail (Hamachi)

Trim away any connective tissue. Slice hamachi on the bias into 6 pieces, similar thickness (5–7 mm). Because hamachi is denser, make clean single strokes to preserve texture.

Sea Bream (Tai)

Slice tai very thinly (4–6 mm) against the grain to highlight its delicate texture. Arrange as 4–6 pieces.

Octopus (Tako)

If using cooked octopus, chill well. Slice crosswise into thin rounds or bias slices about 3–4 mm thick to make chewy but tender pieces; score lightly if the tentacle is thick to make bites easier.

Arrange the 10 pieces on a chilled serving platter. Typical chef's selection of 10 pieces may be: 3 tuna, 3 salmon, 2 hamachi, 1 tai, 1 octopus (adjust per availability). Fan slices slightly and place them on small mounds of julienned daikon (tsuma) and shiso leaves for separation and presentation.

Garnish: place small dollops of fresh wasabi on the side (or a small dish), tuck pickled ginger near the edge, scatter microgreens or edible flowers sparingly, and add a couple of lemon wedges and a sprinkle of thinly sliced scallions over the fish as desired. A light drizzle of sesame oil over the salmon or tuna is optional (use sparingly).

Serve soy sauce and ponzu in small dipping dishes. Keep platter chilled (on ice or a cold tray) and serve immediately so fish is enjoyed at its freshest temperature and texture.

Instruct diners to dip fish lightly (skin-side down if present) into soy or ponzu; add a small amount of wasabi to each bite if desired. Eat pickled ginger between pieces to cleanse the palate. Consume sashimi within 1–2 hours of plating for best quality; refrigerate leftovers promptly and use within 24 hours if properly sealed (not recommended for raw slices beyond same day in professional practice).