Sashimi Recipe

Inspect and chill

Confirm fish is sushi/sashimi-grade and has been properly frozen and thawed according to supplier instructions. Keep fish cold until just before slicing; place on a tray over a bowl of ice or in the refrigerator.

Rinse and pat

Lightly rinse each loin under very cold water to remove any surface debris. Pat completely dry with paper towels. If there is a thin bloodline or dark strip, trim it away with a sharp knife.

Optional quick salt rinse

Sprinkle about 1/4 tsp kosher salt over each fillet and let sit 30–60 seconds, then gently rinse with cold water and pat dry. This firms the surface and removes any residual slime.

Prepare knife

Use a very sharp long-bladed knife (sashimi or yanagiba preferred). Wipe the blade with a lightly oiled paper towel or damp towel between cuts to prevent sticking and ensure clean slices.

Determine portioning

You will make 9 total pieces: 3 pieces of each fish. For each 6 oz loin, plan to cut into 3 even slices approximately 1/4–1/2 inch (6–12 mm) thick and 2–3 inches (5–7 cm) long, cutting across the grain for best texture.

Slice salmon

Place the salmon with the long side toward you. Using a single smooth pull stroke (do not saw), slice at a slight angle across the grain to create a clean, even piece. Make three slices, wiping the knife between each cut.

Slice tuna

Position tuna similarly and, with a single smooth pull-stroke, slice into three even pieces. Tuna can be cut slightly thicker if preferred; wipe knife between slices.

Slice yellowtail

Slice yellowtail into three even pieces using the same smooth stroke technique. Yellowtail benefits from slightly angled cuts to show marbling and create an attractive presentation.

Arrange the daikon julienne (if using) in small mounds on a chilled plate as a bed for the fish to drain and present cleanly. Space three mounds or a single neat bed.

Place three slices of salmon together in one grouping, three slices of tuna in another, and three slices of yellowtail in a third grouping on the plate. Leave a small gap between groupings for dipping and garnishes.

Add a small dollop of wasabi on the plate (or pass on the side), a few slices of pickled ginger, a shiso leaf or microgreens near each grouping, and a lemon wedge if desired.

Pour soy sauce into a small dipping dish and serve immediately while fish is cold and fresh. Advise diners to take fish with chopsticks, add a touch of wasabi to the fish or soy as preferred, and eat chilled.

Serve sashimi immediately after slicing for best texture and flavor. If you must hold, keep on ice or refrigerated and consume within 1–2 hours. Do not refreeze sliced sashimi.