Name: Sashimi Platter
Prep time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 oz Sushi-grade Salmon (Sake); 6 oz Sushi-grade Ahi Tuna (Maguro); 6 oz Sushi-grade Yellowtail (Hamachi); 1 cup Daikon Radish; 4 pieces Shiso Leaves; 2 tbsp Wasabi Paste; 0.25 cup Pickled Ginger (Gari); 0.25 cup Soy Sauce (Shoyu); 0.5 piece Lemon

Seafood

Sashimi Platter

Indulge in the cleanest flavors of the sea with this expertly curated sashimi platter. Featuring premium cuts of chilled, sushi-grade fish and traditional garnishes, this recipe teaches you the precision and artistry of Japanese raw fish preparation.

Prep

30m

Cook

—

Serves

Calories

310kcal

Qty	Ingredient
6 oz 170 g	Sushi-grade Salmon (Sake)
6 oz 170 g	Sushi-grade Ahi Tuna (Maguro)
6 oz 170 g	Sushi-grade Yellowtail (Hamachi)
1 cup 100 g	Daikon Radish
4 pieces 4 pieces	Shiso Leaves
2 tbsp 30 g	Wasabi Paste
0.25 cup 50 g	Pickled Ginger (Gari)
0.25 cup 60 ml	Soy Sauce (Shoyu)
0.5 piece 0.5 piece	Lemon

2 Method

Step 1. Prepare the daikon garnish by peeling the radish and slicing it into paper-thin threads using a mandoline or sharp knife. Soak in ice water for 10 minutes to crisp, then drain and pat completely dry.

Step 2. Ensure all fish is well-chilled. Use a very sharp long-bladed knife (like a Yanagiba) to remove any remaining skin or silver skin from the fish blocks.

Step 3. Slice the tuna against the grain into rectangular pieces approximately 1/4 inch thick. Use a single, smooth pulling motion from the heel of the knife to the tip to avoid tearing the flesh.

Step 4. Slice the salmon and yellowtail similarly, keeping the slices consistent in size.

Step 5. Create small mounds of shredded daikon on a chilled platter. Lean the shiso leaves against the daikon.

Step 6. Arrange the fish slices by type, leaning them against the daikon and each other to create height and visual contrast.

Step 7. Add a small mound of wasabi and a pile of pickled ginger to the corner of the platter.

Step 8. Garnish with lemon wedges and serve immediately with individual dipping bowls of soy sauce.

·
Always purchase fish labeled specifically as 'sushi-grade' or 'sashimi-grade' from a reputable fishmonger.
·
Keep the fish in the refrigerator until the very second you are ready to slice it to maintain texture and safety.
·
Wipe your knife with a damp cloth between slicing different types of fish to keep the flavors and colors distinct.
·
For a professional look, try to vary the colors and textures, placing the darker tuna next to the lighter yellowtail.

? FAQ

What does 'sushi-grade' actually mean?

It is a marketing term indicating the fish was handled safely and frozen to a specific temperature for a specific duration to kill parasites, making it safe for raw consumption.

Can I use frozen fish for sashimi?

Yes, most sushi-grade fish is previously frozen. Just ensure it is thawed slowly in the refrigerator for the best texture.

What is the best knife for sashimi?

A long, single-bevel Japanese knife called a Yanagiba is traditional, but any extremely sharp, long-bladed chef's knife will work if you use a pulling motion.

How long can I store leftover sashimi?

Sashimi is best consumed immediately. If you have leftovers, it is safer to sear or cook them rather than eating them raw the next day.