Seasonal Sashimi Recipe

Inspect and chill

Keep fish cold until ready to slice. Pat each piece dry with paper towels to remove excess moisture. If scallops are slightly wet, press gently between towels to remove surface moisture.

Trim and portion

Using a very sharp sashimi knife (or long, thin slicer), trim away any bloodline, sinew, or skin. Cut the tuna into 1/4- to 1/3-inch thick slices (about 8 pieces). Slice yellowtail into similar thickness (6–8 pieces). For scallops, halve or slice into thin medallions (8–10 thin slices). For the seasonal white fish, slice into delicate 1/8- to 1/4-inch pieces (6–8 pieces). Aim for uniform thickness so the plating and texture are consistent.

Temperature hold

Arrange slices on a chilled serving platter or bowl lined with crushed ice in a single layer or slightly overlapping, leaving space for garnishes. Keep covered and refrigerated until ready to dress (no more than 30 minutes).

Make the dressing

In a small bowl whisk together yuzu juice, soy sauce, mirin, rice vinegar, grated ginger, sesame oil and neutral oil (if using). Whisk until emulsified. Taste and adjust: add a pinch of kosher salt and freshly ground black pepper if needed. The dressing should be bright and salty-sweet with a light ginger fragrance.

Dress selectively

Reserve about 1 tablespoon of dressing per person for drizzling and dipping. Just before serving, lightly brush or drizzle about 1 tsp of dressing over each group of 2–3 sashimi slices so fish stays delicate and not saturated. Place remaining dressing in a small dipping vessel at the table.

Add finishing touches

Scatter thinly sliced radish/daikon and cucumber ribbons around the fish. Sprinkle scallions, toasted sesame seeds and microgreens or shiso leaves over the sashimi. Add small dots of wasabi and pickled ginger at the edge of the platter. Optionally grind a little extra black pepper over the scallops for contrast.

Serve the platter immediately with extra soy sauce for dipping, prepared wasabi, and pickled ginger. Encourage guests to take one slice of each fish variety with a small dab of wasabi and a tiny swipe of the citrus-ginger dressing or soy for contrast. Keep leftover fish chilled and consume within 24 hours.