Trio Sashimi Platter Recipe

Chill and prepare fish

Keep fish in refrigerator until ready to slice. Pat fillets dry with paper towel and, if partially frozen, let sit 5–10 minutes until slightly firmer for cleaner slices.

Trim and portion

Using a very sharp knife, remove any skin, bloodlines or sinew from each fillet. Cut each 8 oz fillet into three equal portions lengthwise to create clean blocks for slicing.

Slice sashimi

Hold the knife at a slight angle (~30°) and, in one smooth motion, slice across the grain into 1/4-inch (6–7 mm) thick pieces. For each 8 oz fillet aim for 12–14 slices. Wipe the knife clean between fish types to avoid flavor transfer.

Prepare shredded daikon: julienne or use a mandoline to create fine strands. Rinse in cold water and drain well, then pat dry. Arrange a loose mound on the serving platter as a bed for the sashimi.

Arrange cucumber and shiso: fan thin cucumber slices alongside the daikon; place shiso leaves or microgreens intermittently for color and aroma.

Garnish: sprinkle toasted sesame seeds lightly over the salmon and yellowtail slices. Place small piles of pickled ginger and a dabbed line or small dish of wasabi on the platter. Add lemon wedges at the edge for optional squeeze.

Prepare dipping sauces: pour soy sauce and ponzu into separate small dipping bowls. If using yuzu kosho mayo, whisk together 1/4 cup mayonnaise with 1/2 to 1 tsp yuzu kosho (adjust to spice preference) and transfer to a small bowl. Place bowls near the platter.

Label or briefly note recommended pairings: tuna with soy or ponzu; salmon with a touch of yuzu mayo or soy; yellowtail with ponzu and a squeeze of lemon.

Plate the sashimi: on the chilled platter, form three separate groups (tuna, salmon, yellowtail) on the daikon bed. Slightly overlap slices in a shingled pattern, creating 12–14 pieces per fish to serve 4 people (3–4 pieces per person per fish).

Final touches: add pickled ginger and wasabi near each group so diners can pair as they wish. Scatter remaining microgreens and lemon wedges for color. Wipe platter edges clean before serving.

Serve immediately: sashimi is best enjoyed cold and freshly sliced. Advise diners to dip fish lightly (do not soak) to preserve flavor.