Sashimi Sample Recipe

Chill and sanitize

Keep the fish cold until just before slicing. Work on a clean cutting board and sanitize your knife and hands. If fish was frozen for parasite control, thaw in refrigerator and pat dry with paper towel.

Trim and portion

Trim any remaining skin, bloodline or connective tissue from each piece of fish. Divide the fish into portions appropriate for 8 pieces total: suggested portions — 3 slices salmon (about 15–20 g each), 3 slices tuna (15–20 g each), 1 slice yellowtail (slightly thicker, 2 pieces total), and 1 or 2 sweet shrimp (counted as remaining pieces to total 8). Adjust thickness so each slice is about 1/4 inch (6 mm) for akami and salmon; hamachi may be slightly thicker (1/3 inch).

Slice sashimi

Using a very sharp knife, slice across the grain in a single smooth pull stroke. For salmon and tuna: hold the tail of the fish steady, place knife near the head end and slice toward you or away in one motion to avoid sawing. Aim for clean, even slices about 5–7 cm long. For shrimp: if raw sweet shrimp, peel leaving tail intact and devein; serve raw. If using cooked shrimp, butterfly them by slicing almost through the belly and opening them flat.

Julienne the daikon into a fine bed for the sashimi. Rinse and spin or pat dry so it holds shape. Place shiso leaves and microgreens on a small plate or arrange with daikon.

Pour soy sauce into small dipping bowls. If using ponzu for a citrusy option, pour into a separate bowl. Mix a small amount of wasabi with a little soy if you prefer diluted wasabi — otherwise leave wasabi on the plate for individual use.

If desired, place a single drop (about 1/8–1/4 tsp) of toasted sesame oil on the top of the salmon slices for aroma. Scatter the finely sliced scallion sparingly over the tuna or yellowtail as a finish.

Arrange the shredded daikon on a serving platter as a central bed. Place shiso leaves at points around the plate. Neatly fan or stagger sashimi slices by type on top of or beside the daikon so each piece is easy to pick up. Place shrimp with tails visible for presentation.

Add small mounds of wasabi and a portion of pickled ginger on the side. Place soy/ponzu bowls adjacent to the platter. Provide chopsticks or forks and instruct diners to dip fish lightly (do not soak) and to eat ginger between fish to cleanse the palate.

Serve immediately while fish is cold and fresh. Discard any slices left at room temperature for more than 2 hours (or 1 hour in warm conditions).