Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi - fish & garnish
Condiments & sauces
Tools & finishing (not edible amounts)
Method
Sashimi - fish & garnish
Chill and prepare fish
Keep sashimi-grade fish cold until just before slicing. If whole fillets, place them on a tray over an ice bath for 10–15 minutes to firm the flesh and ensure safe temperature (below 40°F / 4°C). Pat dry with paper towels immediately before slicing to remove surface moisture.
Portion and decide pieces
For a 10-piece sashimi plate, plan portions (for example: 3 tuna, 3 salmon, 2 yellowtail, 2 snapper). Cut each portion into bite-sized pieces — typical sashimi slices are about 1/4–1/2 inch (6–12 mm) thick and 1.5–2.5 inches (4–6 cm) long. Adjust thickness by fish type: fattier fish like salmon can be slightly thicker; lean fish like snapper thinner.
Slicing technique
Use a single long, smooth stroke with a very sharp knife. Lay the knife at a slight angle (about 20–30 degrees) to produce an oblique slice that shows the fish’s grain. Do not saw back and forth. For firm fish, slice across the grain; for very tender fish, a slightly thinner, more delicate slice works better.
Prepare shredded daikon and garnish
Peel and julienne or microplane 1/2 cup daikon into fine threads. Rinse and drain, then gently squeeze out excess water. Arrange a small nest of shredded daikon on the serving plate. Place shiso leaves and microgreens alongside. Thinly slice the lemon or yuzu into 4 paper-thin rounds and reserve for finishing.
Plate the sashimi
Arrange the 10 slices artfully on the plate over or beside the daikon nest, grouping by fish type and alternating colors for contrast. Add shiso leaves beneath or beside certain pieces. Garnish with microgreens and place lemon/yuzu slices near oily fish pieces to allow diners to squeeze a tiny amount onto a slice if desired.
Condiments & sauces
Port the condiments in small dishes. Pour soy sauce into a shallow dipping dish. Place a small dollop (about 1/4–1/2 tsp) of wasabi on the plate or in a separate small dish — advise diners to mix to taste or apply a tiny grain directly to the fish. Place pickled ginger on the plate as a palate cleanser; do not mix it with soy sauce.
Tools & finishing (not edible amounts)
Keep the serving plate chilled if possible (briefly rest on an ice-filled tray) to maintain cool temperature. Use a clean knife between different fish types or wipe with a damp cloth between slices to preserve presentation and prevent flavor transfer. Serve immediately so fish is at optimal temperature and texture.