Sashimi Appetizer Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Sashimi Appetizer Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 9 pcs assorted sushi-grade fish (tuna, salmon, yellowtail or other); 1 tsp wasabi; 30 g pickled ginger; 60 ml soy sauce (for serving); 1 cup daikon radish (thinly julienned); 3 pcs shiso leaves; 1 tbsp microgreens or mitsuba; 0.5 pcs lemon (optional, thin slices); 1 pcs very sharp knife (sashimi/sujihiki); 1 pcs chilled serving plate or platter; 500 g ice (for chilling plate)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time20m

Serves1

9 pcs of chef's choice raw fish

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Ingredients

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Sashimi (chef's choice)

9 pcs assorted sushi-grade fish (tuna, salmon, yellowtail or other)

1 tsp Real wasabi (it makes a difference)

1.06 oz (30 g) pickled ginger

1/4 cup (60 ml) soy sauce (for serving)

Garnish & plating

1 cup daikon radish (thinly julienned)

3 pcs shiso leaves

1 tbsp microgreens or mitsuba

1/2 pcs lemon (optional, thin slices)

Tools & finishing

1 pcs very sharp knife (sashimi/sujihiki)

1 pcs chilled serving plate or platter

1 1/8 lb (500 g) ice (for chilling plate)

Method

Sashimi (chef's choice)

Select and portion fish

Choose three varieties of sushi‑grade fish (or chef's choice) and portion into nine pieces total — typically 9 slices (3 types × 3 pieces each) or any combination totaling 9. Each slice should be about 2–3 mm thick and 6–8 cm long, depending on fish. Keep fish chilled until ready to slice.

Prepare the knife

Use a very sharp sashimi or sujihiki knife. Wipe the blade with a damp cloth between cuts to ensure clean slices. Work on a clean, sanitized cutting board.

Slice the fish

For each fillet portion: place the fish skin-side down (if skin attached, remove if not desired). With one smooth, decisive pull cut, slice across the grain at a slight angle to create an elegant oblique slice ~6–8 cm long and 2–3 mm thick. Repeat until you have 9 uniform pieces. Arrange each type grouped or alternating per chef's preference.

Garnish & plating

Prepare garnishes

Julienne the daikon thinly into about 1 cup total and chill. Rinse and pat dry shiso leaves and microgreens. If using lemon, slice half a lemon into very thin rounds and remove seeds.

Chill plate

Fill a shallow serving platter or tray with a layer of crushed ice (about 500 g) or a ring of ice under a chilled plate to keep fish cold. Place a bed of julienned daikon on the chilled plate where sashimi will rest.

Arrange sashimi

Place the nine sashimi pieces over the daikon in an attractive pattern: group by fish type or fan in a row. Tuck shiso leaves and microgreens between groups. Add 1–2 thin lemon slices on the side (optional). Place a small mound of wasabi and a portion of pickled ginger on the plate (about 1 tsp wasabi and 30 g ginger total).

Serving

Serve immediately with small dishes of soy sauce (about 60 ml total) for dipping. Instruct diners to use a small amount of wasabi either on the fish or mixed into soy sauce to taste, and to cleanse palate with pickled ginger between different fish.

Keep any unused fish chilled and consume promptly — sashimi is best eaten immediately for flavor and safety.

Tools & finishing

Between different fish types, rinse and dry the knife to avoid cross-flavoring. Maintain sanitary handling throughout preparation.