Sashimi Recipe

Prep and chill garnishes

Fill a medium bowl with 500 ml ice water. Julienne the daikon radish into thin matchsticks (about 40 g) and place them into the ice water to crisp while you work — leave for 5–10 minutes. Thinly slice one lemon or yuzu and set aside. Rinse and gently pat dry shiso leaves or microgreens and keep chilled on a small plate.

Prepare fish

Using a very sharp, clean sashimi knife or chef's knife, trim the fish (3 pcs total portion) of any silver skin, sinew, or discolored edges. For each piece, cut at a 45° angle into a single sashimi slice roughly 1/4"–3/8" (6–10 mm) thick and 2–3" (5–7 cm) long. Work with chilled fish: keep the unused portion on crushed ice or refrigerated until ready to slice. Wipe the knife dry between cuts for clean edges.

Plate sashimi

Remove the daikon from the ice water and drain thoroughly on paper towel. Arrange three sashimi slices on a chilled plate over a small nest of the drained daikon. Place a shiso leaf or small mound of microgreens beside the fish. Garnish with a very thin lemon/yuzu slice on the side or draped lightly over one piece if using.

Serve condiments

Put ~30 ml soy sauce in a small dipping bowl. Place ~1 tsp wasabi paste on the plate (or serve in a tiny dish). Add 15 g pickled ginger (gari) to the plate as a palate cleanser. If desired, lightly sprinkle 1 tsp toasted sesame seeds over the fish or the daikon for a subtle finish.

Eating notes

To eat sashimi traditionally, take a slice with chopsticks, optionally dab a little wasabi on one end of the fish (not mixed into the soy sauce) and lightly dip the fish flesh-side into the soy sauce; place ginger between bites to refresh the palate.

Safety and storage

Only serve sashimi using sushi-grade fish meant for raw consumption. Keep fish refrigerated until just before serving and consume immediately. Any leftover fish should be kept chilled and eaten within same day according to food-safety guidelines.