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Ingredients
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Sashimi — fish and garnishes
Condiments and finishing
Tools & ice (not consumed)
Method
Prepare fish and workstation
Chill and inspect
Keep fish chilled until ready to slice. Place 1–2 cups of ice in a shallow tray and set a smaller serving plate or another tray on top to keep slices cold while assembling. Verify each fish piece is sashimi-grade, fresh-smelling (clean, briny, not fishy) and firm.
Sanitize and sharp knife
Sanitize your knife and cutting board. Pat the blade dry for a clean, precise cut. For best slices use a long single-stroke pull cut—do not saw.
Slicing the fish
Measure and slice
For 5 pieces total, plan slice thickness ~6–8 mm (about 1/4 inch) and slice each piece to show the fish’s texture and color. Lay fillet skin-side down (if present) and remove any remaining pin bones. Hold the tail end with your free hand (covered with a clean towel or finger guard) and with the knife angled slightly toward the fish, make a single smooth pull stroke from heel to tip to produce a clean slice. For delicate fish (tuna, salmon) slice at a slight bias to maximize surface area. For firm fish (yellowtail) slice straighter. Aim for uniform pieces so 5 slices fill the plate attractively.
Portioning
Cut 5 uniform slices (one slice per serving piece). If you have multiple fish types, choose a mix that totals five slices (for example: 2 tuna, 2 salmon, 1 amberjack). Arrange slices on a chilled plate as you finish them to keep temperature consistent.
Plate assembly and garnish
Place a neat bed of julienned daikon radish on the chilled serving plate. Fan or stagger the five sashimi slices on top of the daikon so each piece is visible and accessible.
Tuck 1–2 shiso leaves beside the fish, and place pickled ginger and a small smear or quenelle of wasabi on the plate (or serve wasabi separately). Scatter microgreens or mitsuba lightly over or beside the fish if using.
Add a small shallow dipping bowl with soy sauce. Optionally, lightly squeeze a few drops of lemon or yuzu over the fish (do not soak), or serve the wedges on the side for diners to add as desired. For a subtle nutty aroma, very lightly brush or mist the slices with 1 tsp toasted sesame oil—use sparingly so as not to overpower delicate fish.
Service and eating notes
Serve immediately while fish is cool. Instruct diners to use chopsticks or clean fingers to pick up a slice, optionally add a small amount of wasabi to the top, then dip the fish lightly (fish-side down) into soy sauce. Eat ginger between bites to cleanse the palate.
Keep unserved fish chilled on ice and consume within a short time to maintain quality.