Premium Sashimi Platter (15pcs) Recipe

Chill and inspect

Keep fish chilled until just before slicing. Inspect for any bones or discolored parts and trim them away with a sharp boning knife.

Portioning

Using a long, very sharp sashimi knife or fillet knife, cut the ahi tuna and salmon into 6 pieces each (approximately 1 oz per piece, 1/4–1/2-inch thick depending on preference). Cut the hamachi into 3 slightly thicker pieces (~1 oz each). Make clean single-stroke cuts against the grain at a 45° angle for broad slices. Wipe the knife with a damp cloth between cuts to keep slices pristine.

Maintain temperature

Place the sliced fish on a chilled tray on ice briefly (do not let fish touch melted water) while preparing garnishes to keep it firm and safe.

Daikon: Peel and julienne the daikon into fine matchsticks. Rinse under cold water and soak for 5 minutes to crisp, then drain and pat dry. This will form a bed for the sashimi.

Wasabi and ginger: Portion the wasabi into a small dollop for serving. Arrange pickled ginger in a small pile to cleanse the palate between bites.

Soy/ponzu dipping sauces: Pour soy sauce into a small shallow dish for serving. If using ponzu, offer it in a separate dish or mix 1 part ponzu to 3 parts soy for a citrusy option. Add toasted sesame oil and finely grated ginger to a small ramekin if you want a flavored dipping option; stir to combine.

Garnishes: Rinse and pat microgreens or kaiware dry. Separate shiso leaves and lemon wedges. Toast sesame seeds lightly in a dry pan over low heat for 1 minute until fragrant (optional).

Prepare the base: On a large chilled platter, spread a layer of crushed ice to keep fish cold. On top of the ice, arrange a neat bed of julienned daikon in three small mounds spaced across the platter.

Arrange sashimi: On each daikon mound, fan the slices by type. Place 6 slices of tuna grouped together, 6 slices of salmon grouped together, and 3 slices of hamachi grouped together. Space them so the colors contrast and the platter looks balanced (e.g., salmon, tuna, hamachi repeating visually). Total should be 15 pieces.

Add garnishes: Tuck shiso leaves between groups of fish. Scatter microgreens or kaiware lightly over and beside the fish for color. Place small piles of pickled ginger and a dollop of wasabi on the platter edge. Add lemon wedges and nori strips as decorative/eating elements.

Finish: Lightly sprinkle toasted sesame seeds over the salmon and tuna slices for texture. Place soy and ponzu dipping dishes on the side along with the ginger/wasabi so diners can control seasoning.

Timing and storage: Serve immediately while fish is cold. If not serving right away, keep covered and refrigerated on ice and consume within 1–2 hours for best quality. Discard any fish left at room temperature beyond 2 hours.

Serving suggestion: Provide chopsticks and small plates. Recommend diners dip fish lightly in soy or ponzu and use a bit of wasabi or ginger according to taste.