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Ingredients
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Fish & sashimi
Seasoning & garnish
Utensils & finishing
Method
Fish & sashimi
- 1
Chill and prep fish
Keep the shima aji chilled until ready to slice. Place fillet on a tray over ice (or in a bowl of ice water briefly) for 5 minutes to firm the flesh; pat dry thoroughly with paper towels. Inspect for bones and remove any with tweezers.
- 2
Position and angle
Place the fillet skin-side down on the cutting board. Using a very sharp sashimi knife, position blade at about a 20–30° angle to the flesh so each cut severs muscle cleanly without sawing.
- 3
Slice
Make long, single-stroke cuts from the heel toward the tip of the knife to produce even slices about 1/4 inch (6–7 mm) thick for sashimi (adjust thickness to preference). For nigiri-style, cut slightly thicker to shape over rice. Wipe the blade with a damp paper towel between cuts to maintain clean edges.
Seasoning & garnish
- 4
Light cure (optional)
If you prefer a subtle firming and flavor lift, lightly sprinkle each side of the slices with a pinch of sea salt and a drop of rice vinegar; let rest on a plate for 1–2 minutes, then blot gently with paper towel.
- 5
Arrange
Fan 6–8 sashimi slices on a chilled plate or wooden board. Tuck shiso leaves or microgreens between slices, and scatter the thinly sliced scallion on top.
- 6
Finish
If using, lightly sprinkle toasted sesame seeds over the fish and place lemon or sudachi wedges alongside. Provide a small bowl of soy sauce mixed with a touch of rice vinegar (optional) and a dab of wasabi on the side for dipping.
- 7
Serve
Serve immediately while the fish is cold and fresh. For nigiri-style, shape warm sushi rice into small ovals and press a slice of shima aji over each; finish with a tiny smear of wasabi between fish and rice and the same garnishes as above.
Utensils & finishing
- 8
Keep the knife sharp and wiped clean throughout service. Use chilled plates if possible to keep sashimi cool. Dispose of any leftover trim or skin appropriately and clean work surfaces thoroughly.