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Ingredients
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Sashimi
Method
Sashimi
Prepare fish and tools
Start with properly stored sushi-grade fish chilled at 0–4°C. Place a sharp, long sashimi knife (or very sharp chef’s knife) and a clean cutting board in front of you. Have a bowl with ice and cold water ready to briefly chill fish if needed.
Rinse and dry
If fish was vacuum-packed, unwrap and lightly rinse under cold running water to remove any residue, then pat dry thoroughly with paper towels. Keep fish cold while working.
Trim
Trim away any skin, bloodline, sinew, or discolored portions using the tip of the knife. Remove the thin silver skin if present. Work delicately to preserve clean flesh.
Slice into portions
For 3 pieces of sashimi: cut three identical slices, each about 1/4 to 1/3 inch (6–8 mm) thick and approximately 2–3 inches (5–7 cm) long. Hold the knife at a slight angle (about 20–30°) and use a single smooth pull stroke from heel to tip—do not saw. For tuna, slice straight down or with a slight diagonal; for salmon, you may use a slightly diagonal cut to show the fish’s marbling. Aim for uniform thickness so all 3 pieces match.
Arrange
Place a small mound of finely shredded daikon radish in the center or at the back of the plate. Lay the three sashimi slices neatly atop or in front of the daikon, slightly overlapping or fanned. Add 1–3 shiso leaves beside the fish if using.
Garnish and finish
Place a small dollop (about 1–1.5 g) of wasabi on the plate or on the side of each sashimi piece if serving individually. Add 4–6 g pickled ginger to the plate. Lightly sprinkle toasted sesame seeds over salmon only if desired. If using lemon, lightly squeeze a drop or two over the fish just before serving (optional).
Serve
Pour soy sauce into a small dipping dish. Serve immediately while fish is cold. Instruct diners to add a small amount of wasabi to their soy sauce or place wasabi directly on the fish, dip sashimi once and enjoy with ginger between bites as a palate cleanser.
Food safety note
Always use sushi/sashimi-grade fish intended for raw consumption. Keep fish refrigerated until just before slicing and serve chilled. Discard any unused sashimi after 24 hours.