Triple Sashimi Recipe

Chill and prepare tools

Fill a shallow bowl with ice and cold water and set aside. Ensure your knife and cutting board are clean and dry; if possible, chill the knife briefly on the ice to keep fish cold while slicing.

Inspect and trim fish

Working with one fish type at a time, remove any remaining skin, bloodline, sinew, or dark connective tissue from each fillet. Trim into manageable portions roughly 3–4 inches wide so you can make even slices. Keep trimmed fish on a plate over the ice bath to keep chilled.

Slice technique

Hold the trimmed fillet firmly with your non-knife hand. Position the knife at a slight angle (about 45 degrees for slightly larger slices or 30 degrees for thinner slices). Using a single smooth pull stroke (do not saw), slice the fish across the grain into pieces about 1/4 to 3/8 inch (6–10 mm) thick and roughly 2–3 inches long. Aim for clean, glossy cuts.

Portioning

For each fish type, cut five even pieces. Arrange them immediately on a chilled serving plate or individual plates: 5 pieces salmon grouped together, 5 pieces tuna, and 5 pieces yellowtail. Leave a small gap between pieces so each slice presents cleanly.

Place small mounds of pickled ginger at one side of the plate and a small dish or shallow well of soy sauce for dipping. Put a small dab of wasabi on the plate (or a small separate dish) so guests can add to taste. If using, sprinkle toasted sesame seeds lightly over the salmon only or all three types for texture, and garnish with microgreens or shiso leaves between the fish groups.

If desired, wipe a thin crescent of lemon over the yellowtail pieces to brighten their flavor—do this sparingly (a light squeeze over the fish) so it does not overpower the sashimi.

Serve immediately while the fish is cold. Provide chopsticks and small individual dipping bowls of soy sauce and wasabi. Any unused fish should be refrigerated promptly and consumed within 24 hours for quality and safety.