Japanese · Free recipe
Sashimi Platter
Chilled salmon, tuna, and yellowtail are sliced in clean, single strokes and fanned over shredded daikon with shiso leaves. With no cooking involved, success rests on knife work and very fresh fish, finished with a dab of wasabi and good soy sauce.
- Prep
- 40 min
- Cook
- 0 min
- Total
- 40 min
- Serves
- 4
- Level
- Hard
Method
-
Keep the fish refrigerated until the moment you slice it, and chill your serving platter in the freezer for 15 minutes.
-
Cut the daikon into very fine threads with a julienne peeler or sharp knife, soak in ice water for 10 minutes until curly and crisp, and drain thoroughly.
-
Pat each block of fish dry and identify the direction of the grain, the white lines running through the flesh.
-
Using a long, very sharp knife, slice against the grain into pieces about 1/4 inch thick, drawing the blade toward you in one long, smooth pull rather than sawing back and forth.
-
Wipe the knife with a damp cloth between each type of fish to keep the cuts clean and prevent flavors from mixing.
-
Mound the daikon on the cold platter, lean shiso leaves against it, and arrange each fish in overlapping rows, adding wasabi, ginger, and lemon slices to the side.
-
Serve immediately with small dishes of soy sauce.
Zest note from the test kitchen
Freeze the fish for 15 minutes before slicing if your knife is not razor-sharp; the slightly firmer flesh cuts cleaner without tearing.
