Sashimi Recipe

Prepare condiments

Place prepared wasabi in a small bowl (allow guests to dilute in soy if desired). Arrange pickled ginger in a separate small dish. Pour soy sauce into shallow dipping dishes. Halve yuzu or lemon and set on the platter. Toast sesame seeds in a dry skillet over medium heat until fragrant (about 1–2 minutes) and set aside to cool.

Arrange microgreens or shiso leaves in small clusters where sashimi will be plated for color and aroma.

Cook and season sushi rice

Rinse the 2 cups of short-grain rice under cold water until the rinse water runs clear. Drain and cook according to your rice cooker or stovetop method with 2.2 cups water (or follow rice package). When rice is cooked, transfer to a wide, shallow bowl. Warm the 60 ml rice vinegar with 1 tbs sugar and 1 tsp salt until dissolved; gently fold into the hot rice with a cutting motion to avoid crushing the grains. Fan the rice while folding to cool it to just above room temperature. Cover with a damp cloth to keep moist.

Julienne or shred 200 g daikon and chill. Thinly slice cucumber and chill; these are used as beds and palate cleansers beneath and between sashimi pieces.

Inspect and prepare fish

Keep fish chilled until ready to slice. Work on a very clean, dry cutting board and use a long, very sharp sashimi or yanagiba knife. Pat each piece of fish dry with paper towel to remove surface moisture before slicing.

Slice tuna (akami)

Trim any sinew. Cut 300 g tuna into 7–8 even slices about 6–8 mm thick and 4–5 cm long, slicing against the grain in a single smooth stroke. Wipe the blade between cuts.

Slice fatty tuna (toro)

Cut 150 g toro into 6 slightly thicker slices (8–10 mm) to showcase richness. Use a gentle single-pull stroke to preserve texture.

Slice salmon

Cut 300 g salmon on a slight diagonal into 7–8 slices, 6–8 mm thick. If there is skin, remove it first by sliding the knife between flesh and skin at a shallow angle.

Slice yellowtail (hamachi)

Cut 250 g yellowtail into 7 slices about 6–8 mm thick on a slight bias to show the flesh's marbling.

Prepare scallops and octopus

If scallops are large, slice each horizontally into 2 medallions; for smaller bay scallops leave whole. For octopus (pre-cooked), slice thinly on an angle into bite-sized pieces. Pat dry.

Uni / finishing raw items

If using uni, portion 10–15 g per serving into small spoons or shiso cups just before plating.

Prepare ponzu and oils

Have ponzu and ginger-scallion oil ready in small bowls. For spicy mayo, combine 60 ml mayonnaise with sriracha to taste (start with 1 tbs sriracha) and mix until smooth. If using yuzu kosho, place a small amount on a separate dish for guests to add.

If you want a secondary dressing, mix 1 tbs ponzu with a few drops of ginger-scallion oil for an elevated drizzle.

Plate beds

On a large platter or individual plates, place small nests of shredded daikon and a spoonful of sushi rice (about 2–3 tbsp each) or a thin rice bed where you want to present certain pieces. Arrange cucumber slices as a fresh green accent.

Arrange sashimi artfully by fish type: fan tuna slices; place toro slightly overlapping; lay salmon slices on a slight diagonal; position yellowtail in a fanned stack. Intermix scallop medallions and octopus slices between fish groups to create balance and variety. Place uni in small spoons or on shiso leaves. Keep like flavors grouped so guests can taste progression (lighter to richer).

Garnish each grouping with a small dab of wasabi nearby (do not place directly on fish unless the guest prefers), a sprinkle of toasted sesame seeds on the salmon or toro if desired, and microgreens or a shiso leaf. Add a wedge of yuzu/lemon for citrus.

Serve immediately alongside small dishes of soy sauce, ponzu, spicy mayo, and pickled ginger. Instruct guests to use light dips — a small amount of soy on the side, and to combine with wasabi sparingly.