Sashimi

Preparing the Fish

Ensure that the fish is fresh and sashimi-grade. It’s crucial to use high-quality fish for sashimi to ensure safety and the best taste.

Using a very sharp knife, cut the fish into thin, even slices. The thickness of the slices can vary based on preference, but they are typically about 1/4 inch thick.

Plating the Sashimi

Arrange the fish slices neatly on a plate. If using, place julienned daikon radish and shiso leaves on the plate for garnish.

Optionally, you can add a few slices of fresh lemon or lime on the side.

Serving