Sashimis Recipe

Chill and slice fish

Keep the fish well chilled until ready to slice. Using a very sharp sashimi or fillet knife, trim any silver skin or sinew and remove pin bones. For 1 lb of fish, slice into 1/4"–1/3" (6–8 mm) thick slices on a slight diagonal for long, attractive pieces. Aim for 8–12 pieces depending on size. Wipe the blade with a clean damp cloth between passes to keep clean cuts.

Make dipping sauce (ponzu-style alternative)

In a small bowl combine 1/2 cup soy sauce, 2 tbs mirin, 1 tbs rice vinegar and 1 tsp sesame oil. Stir in 1 tbsp thinly sliced green onion and 1 tsp toasted sesame seeds. Taste and adjust: add a squeeze of lemon or yuzu if you want brighter acidity.

Wasabi and garnishes

Portion wasabi paste into a small dish for the table. Arrange pickled ginger in a small bowl or on the platter. Prepare lemon or yuzu wedges.

Place a small mound of julienned daikon radish near the center or edge of a chilled serving plate. Fan the sashimi slices over or beside the daikon so each piece is visible and accessible. Tuck shiso leaves and microgreens between slices for color and aroma.

Put the soy-based dipping sauce into a shallow dish for each diner or a communal bowl. Add wasabi and pickled ginger on the side. Place lemon/yuzu wedges on the plate for optional squeezing.

If you want lightly seared aburi-style sashimi, brush the top surface of select slices lightly with neutral oil and a thin smear of soy-miso glaze (mix 1 tsp miso paste with 1 tsp soy sauce). Using a culinary torch, quickly pass the flame 1–2" above the fish until the surface just chars and becomes slightly caramelized (5–10 seconds per slice). Do not overcook — the interior should remain raw. Alternatively, very briefly sear the fish flesh-side down in a smoking-hot cast-iron pan for 2–4 seconds, then immediately cool on a chilled plate.

After torching, sprinkle the seared pieces with a pinch of toasted sesame seeds and a few thinly sliced green onions.

Serve immediately while fish is cold and fresh. To eat, dab each slice lightly in the dipping sauce — avoid soaking — and add a small amount of wasabi directly to the fish if desired. Between bites, cleanse the palate with pickled ginger.

Store any unused raw fish covered in the coldest part of the refrigerator and use within 24 hours; do not refreeze previously frozen sashimi-grade fish once thawed.