Sashimi Sample (8pcs) Recipe

Chill and inspect

Keep fish cold until just before slicing. Check each fillet for any bones and remove with tweezers. Pat fish dry with paper towels to remove excess moisture.

Portion

For an 8-piece sashimi sampler, plan roughly 80–100 g total fish per person. Cut each fillet into portions so you end up with 8 pieces total (for example: 3 tuna, 3 salmon, 2 yellowtail).

Slice sashimi

Using a very sharp, chilled sashimi knife, slice each portion in a single smooth stroke. Hold the knife at about a 20–30° angle to the fish for typical sashimi slices. Aim for slices 5–7 mm thick and about 5–7 cm long. Wipe the knife between cuts to keep clean cuts.

Place a small mound (about 2–3 tbsp) of julienned daikon on the center or side of a chilled serving plate as a bed for the sashimi.

Neatly fan or lay the slices on top of or beside the daikon: arrange tuna, salmon, yellowtail (and optional escolar/scallops) attractively so colors contrast. Aim for 8 total pieces on the plate.

Tuck 1–2 shiso leaves near the fish and sprinkle microgreens lightly over the daikon if using. Add pickled ginger and 1–2 lemon wedges to the plate.

Pour soy sauce into small individual dipping bowls (about 1–2 tbsp each). If desired, stir 1/2 tsp sesame oil into the soy for a touch of aroma.

Place a small dab (about 1/8–1/4 tsp) of wasabi on the side of each soy dish or serve it on the plate. Note: traditional etiquette is to mix a little wasabi into soy or apply a tiny bit directly to the fish before eating.

Serve immediately while the fish is cold. Encourage diners to take a slice, optionally squeeze a drop of lemon, dip lightly in soy (wasabi to taste), and eat with pickled ginger between bites to cleanse the palate.

Keep leftover fish refrigerated and consume the same day. Do not refreeze sashimi-grade fish once thawed.