Sashimi Set* Recipe

1. Sanitation & chill

Ensure fish has been kept cold (under 40°F/4°C). Chill plates in the refrigerator for 10–15 minutes before plating to keep sashimi cold during service.

2. Prepare work area

Place a clean cutting board on a non-slip surface and have a sharp sashimi knife available. Keep a damp towel nearby to wipe the knife between cuts.

3. Rinse the shredded daikon under cold water, drain well, then pat dry or spin in a salad spinner. Pile into small nests on the serving plate to serve as a bed for fish.

4. Tuna (2 pieces)

Trim any sinew from the tuna block. Position the fish so the grain runs perpendicular to your cut. Using one long, smooth pull stroke of the knife (do not saw), cut two 1/4"–3/8" (6–10 mm) thick slices about 1.5"–2" (4–5 cm) wide. Wipe the knife with the damp towel between slices.

5. Yellowtail (2 pieces)

Trim and remove any bloodline. Using the same technique, cut two slices slightly thicker (up to 3/8") to show the fish's texture. Aim for uniform size to the tuna slices so the set is balanced.

6. Salmon (2 pieces)

If the salmon has skin, remove it with a shallow angled cut. Cut two slices similar in size to the tuna, following the fish's natural lines to show the fat marbling. Use a single smooth stroke per slice.

7. White fish (2 pieces)

For flounder/sea bass, remove any thin membranes. Cut two thin, slightly translucent slices (6–8 mm) to preserve delicate texture. Keep them the same approximate area as other slices.

8. Octopus (2 pieces)

If octopus tentacles are large, slice crosswise into two medallions about 1/4"–3/8" thick. If very tender, you can lightly score the surface for texture. Toss the octopus medallions with 1 tsp toasted sesame oil (optional) to finish.

9. Arrange the daikon nests on a chilled rectangular or round plate. Place two slices each of tuna, yellowtail, salmon, white fish and octopus neatly in small groups radiating or in pairs across the plate so each fish type is identifiable.

10. Garnish with a shiso leaf or microgreens near each pair of slices if using. Place a small mound of wasabi and a portion of pickled ginger on the plate but not on top of the fish.

11. Pour soy sauce into small dipping bowls. Serve lemon or yuzu wedges on the side for guests who want a spritz over white fish or octopus.

12. Advise diners to take a piece with chopsticks, dip the fish lightly (fish-side, not rice-side) into soy sauce combined with a touch of wasabi if desired. Eat with pickled ginger between different fish to cleanse the palate.

13. Keep leftover fish refrigerated and consume within a day; do not refreeze previously thawed sashimi-grade fish.