Sashimi Platter
A no-cook platter of pristine raw fish with daikon, shiso, wasabi and pickled ginger. The whole skill is buying well, slicing clean, and keeping everything cold.
Ingredients
- About 1 lb sushi-grade fish salmon, tuna, and yellowtail or hamachi, very fresh
- Daikon radish finely shredded
- Shiso leaves or microgreens
- Prepared wasabi
- Pickled ginger
- Soy sauce or ponzu
- Optional: thin-sliced cucumber toasted sesame seeds
Instructions
- Keep the fish thoroughly chilled until the last moment. Use only sushi-grade fish from a trusted source.
- With a very sharp knife, slice the fish across the grain into clean quarter-inch slices, wiping the blade between cuts.
- Make a bed of shredded daikon and shiso on a chilled platter.
- Fan the slices over the bed. Add small mounds of wasabi and pickled ginger, and the cucumber and sesame if using.
- Serve immediately, cold, with soy or ponzu alongside.
Notes
Notes
- Cold is not optional. A chilled platter and cold fish are the difference between clean and tired.
- Slicing across the grain gives the clean, silky texture. A dull knife tears; a sharp one glides.
- Keep added sweetness to a minimum. A little soy is right; sweet sauces fight a crisp wine.
Wines That Love This Dish
Raw fish wants a wine that refreshes and gets out of the way. A bone-dry, high-acid white is the move: a Finger Lakes or Niagara Riesling is the standout, its acidity resetting the palate between bites and its wet-stone minerality mirroring the clean, oceanic flavor, with no oak or sweetness to smother the fish. Tried this recipe?Let us know how it was!