Sashimi Moriawase Recipe

Chill and clean

Place the serving platter in the refrigerator or freezer for 10–15 minutes so it is well chilled. Rinse and pat dry the fish with paper towels. Keep fish cold until just before slicing.

Prepare garnishes

Thinly julienne the daikon into a nest about ½ cup total. Rinse and pat dry shiso leaves and microgreens. Cut lemon into 2 wedges. Portion wasabi and pickled ginger onto a small dish.

In a small bowl, combine soy sauce (1/4 cup) with ponzu (1 tbsp) and a drop of toasted sesame oil if using. Stir and transfer to a shallow dipping dish. Taste and adjust: more ponzu for acidity or more soy for salt.

General slicing technique

Work on a clean, damp cutting board. Use a very sharp knife and make single smooth strokes through the fish without sawing. Keep the knife slightly angled to create classic sashimi slices (about 1/8"–1/4" thick depending on fish). Wipe the blade clean between cuts.

Ahi tuna

Trim any silvery skin or connective tissue. Cut the 4 oz into 4 even slices (about 1 oz each) at a slight bias for ~1/4" thickness.

Salmon

Remove pin bones if present. Cut the 4 oz into 4 even slices (~1 oz each) using a smooth angled stroke to show the grain and fat lines.

Hamachi (yellowtail)

Slice the 3 oz into 3 pieces, slightly thicker (1/8"–3/16") to balance the texture.

Tai (sea bream)

Slice the 2 oz into 2 thin pieces to highlight delicate flavor.

Octopus

If pre-cooked tentacle is tender, slice thin crosswise into 1/8" pieces to make 1 piece per slice. If using boiled octopus, score lightly to tenderize then slice.

Arrange a small nest of shredded daikon on the chilled platter as a central bed. Fan and group the slices by fish type around the daikon: 4 tuna, 4 salmon, 3 yellowtail, 2 sea bream, and 1 octopus — total 14 pieces. Place shiso leaves between groups for color and aroma.

Garnish with microgreens or mitsuba sparingly, tuck the lemon wedges beside the fish, and place wasabi and pickled ginger on the side. Keep soy/ponzu dipping sauce in a small dish beside the platter.

Serve immediately while fish is chilled. Instruct diners to take a piece of sashimi, optionally add a small amount of wasabi to the fish or to the soy dish, and dip briefly before eating.