Sashimi Selections Recipe
2 pieces of each bluefin tuna, Norwegian salmon, Japanese hamachi
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Ingredients
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Sashimi
Method
Sashimi
- 1
Prepare workspace and tools
Chill slicing board and knife lightly if possible (place board on a damp towel to prevent slipping). Use a very sharp long slicer or chef's knife. Have a clean towel and a small bowl of neutral oil on hand to wipe the blade between cuts.
- 2
Portion and inspect fish
Remove proteins from refrigeration 5–10 minutes before slicing so they are slightly less firm but still cold. Confirm each fish is sashimi-grade and free of bloodlines; trim away any sinew, skin, or discolored edges with a single, clean cut.
- 3
Cut bluefin tuna
Hold the tuna firmly. Using smooth single-stroke cuts, slice six 3/8–1/2 inch (about 1 cm) thick pieces across the grain for bluefin. Aim for uniform rectangles about 1.5–2 inches long. Wipe the blade with the oiled towel after every 2–3 slices to preserve clean edges.
- 4
Cut Norwegian salmon
Slice the salmon at a slight angle (about 20–30 degrees) to create slightly wider surface area, producing six pieces about 3/8–1/2 inch thick and 1.5–2 inches long. If the salmon has visible pin bones, remove with tweezers first. Wipe the blade as needed.
- 5
Cut Japanese hamachi (yellowtail)
Cut hamachi into six rectangular slices similar in size to the tuna and salmon (3/8–1/2 inch thick, 1.5–2 inches long). Because hamachi can be oilier, make clean single-stroke cuts and keep slices uniform.
- 6
Arrange on serving plate
Lay the sashimi pieces on a chilled plate or platter in three groups (bluefin, salmon, hamachi), two rows of three pieces or alternating as preferred. Leave small gaps between pieces. Place a small mound of pickled ginger and a 1 tsp portion of wasabi paste near each group (total 3 mounds of wasabi and ginger distributed). Add a lemon wedge and a shiso leaf or microgreens garnish beside each group.
- 7
Finish and season (optional)
Lightly sprinkle 1/3 tsp of toasted sesame seeds over the salmon group if desired. No additional sauces are required; serve soy sauce in small individual dishes for dipping. Encourage diners to combine a small smear of wasabi with soy sauce or apply wasabi directly to fish as they prefer.
- 8
Serve
Bring the platter to the table immediately to keep fish chilled. Instruct guests to eat sashimi soon after serving for best texture. Leftovers (if any) should be refrigerated and consumed within 24 hours, but sashimi is best fresh.