Ingredients:

  • 6 oz (170g) Sushi-grade Tuna (Yellowfin or Bluefin), very fresh, skin and bones removed
  • 4 oz (115g) Sushi-grade Salmon, very fresh, skin and bones removed
  • 2 oz (55g) Sushi-grade Hamachi (Yellowtail), very fresh, skin and bones removed
  • 1/4 cup (60ml) Soy Sauce (naturally brewed, low-sodium preferred)
  • 1 tbsp Rice Vinegar
  • 1 inch piece of Ginger, peeled and grated (or prepared ginger paste)
  • 1/2 tsp Wasabi Paste (freshly grated wasabi root is ideal, if available)
  • 1/4 cup Daikon Radish, peeled and finely shredded
  • 2-3 Shiso Leaves (optional, for garnish)
  • 1/4 Lemon wedge (optional, for garnish)

Instructions:

  1. Gently pat the fish dry with paper towels. This is crucial for clean slices. Inspect the fish for any remaining bones or skin and remove them with tweezers or your knife. Cover the fish tightly in plastic wrap and refrigerate for about 15-20 minutes until very cold to aid in slicing.
  2. Holding the fish firmly with one hand, use a long, smooth slicing motion at a slight angle (approx. 45 degrees). Aim for slices about 1/4 inch thick (6-8mm). Slice the fish across the grain for the most tender texture. Practice on a less expensive cut of fish if you're feeling nervous.
  3. Artfully arrange the tuna, salmon, and hamachi slices on the serving platter. Think about color and texture contrast. Place the daikon radish in a small mound near the sashimi. Garnish with shiso leaves (if using) and lemon wedges.
  4. Add a few drops of rice vinegar to soy sauce to bring out the flavor. Spoon the ginger and wasabi into small bowls. Don't put the wasabi directly on the fish; let diners add it to their soy sauce. Serve immediately. Sashimi is best enjoyed as fresh as possible.