Premium Sashimi Platter Recipe
Chef's selection of premium fish, 12 pieces - an exquisite presentation of the finest sashimi-grade seafood.
Ingredients
Premium Fish Selection:
- 80g otoro (fatty tuna belly)
- 80g chu-toro (medium fatty tuna)
- 80g akami (lean tuna)
- 100g king salmon
- 80g yellowtail
- 80g sea bream
- 80g mackerel
- 60g uni (sea urchin)
- 60g ikura (salmon roe)
- 80g scallop
- 80g sweet shrimp
- 80g kohada (gizzard shad)
Accompaniments:
- Fresh wasabi root
- Pickled ginger (gari)
- Daikon radish, grated
- Shiso leaves
- Premium soy sauce
Instructions
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Source Premium Fish
Obtain the highest grade sashimi fish from a trusted supplier. Each piece should be pristine and at peak freshness.
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Prepare Workspace
Sanitize all surfaces and tools. Chill your knives, cutting board, and serving platter in the freezer for 15 minutes.
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Slice Each Fish
Using proper sashimi technique, slice each fish type separately. Maintain consistent thickness and clean cuts throughout.
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Arrange by Color
Start with lighter fish and progress to darker. Create visual balance with contrasting colors and textures.
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Add Special Items
Carefully place uni and ikura using a spoon. These delicate items should be added last to maintain their shape.
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Final Presentation
Add garnishes around the platter. Serve immediately with individual soy sauce dishes and accompaniments.
Chef's Tips
Fish Hierarchy
Arrange fish from most delicate to strongest flavors. This guides the tasting progression for optimal enjoyment.
Temperature Control
Keep everything ice-cold throughout preparation. Use chilled plates and serve immediately for best texture.
Knife Maintenance
Clean and dry your knife between each fish type to prevent flavor transfer and maintain pristine presentation.