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Ingredients
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Fish & Garnish
Seasoning & Sauces
Finish & Texture
Method
Fish & Garnish
- 1
Inspect and prepare fish
Check the sashimi-grade shima aji for any pin bones and remove with tweezers. Pat the fish dry with paper towels. If skin-on and you prefer skin removed, use a sharp knife to separate skin from flesh; otherwise leave skin on and slice through skin.
- 2
Slice
Using a very sharp yanagiba or slicer, slice the shima aji into 1/8–1/4 inch (3–6 mm) thick sashimi slices at a slight angle for clean presentation. Arrange slices on a chilled plate with shiso leaves underneath or beside each piece.
- 3
Place a small dab of fresh wasabi on the plate or on top of a slice if serving a la carte. Reserve microgreens or kaiware to sprinkle over just before serving.
Seasoning & Sauces
- 4
Make the sauce
In a small bowl whisk together light soy sauce (3 tbs), ponzu (or 1 tbs soy + 1 tbs yuzu/lemon), rice vinegar (1 tsp), mirin (1 tsp), and grated ginger (1/2 tsp). Taste and adjust acidity or salt: if too salty, add 1/2 tsp water or another 1/2 tsp mirin. Optionally stir in 1/4 tsp toasted sesame oil for nutty aroma.
- 5
If using yuzu kosho or kosho, mix 1/2–1 tsp with 1/2 tbs sauce to create a small spicy-citrus dollop to plate alongside the fish.
- 6
Drizzle 1 tsp neutral oil lightly over the arranged sashimi slices just before serving to enhance mouthfeel and sheen.
Finish & Texture
- 7
Assemble and finish
Scatter the finely sliced scallion, microgreens/kaiware and very thin cucumber slices over and around the fish for contrast. Sprinkle a pinch (about 1/4 tsp) of coarse sea salt across the fish to heighten flavor. Place shiso leaves for each guest. Add a small bowl of the sauce at the side for dipping.
- 8
Serve immediately at chilled temperature. Encourage diners to take a slice of shima aji with a small amount of sauce or wasabi; enjoy within 20–30 minutes of plating for best texture.
