How to Make a Sashimi Platter 【Sushi Chef Eye View】

tuna

🥗Healthier: swordfish

💰Cheaper: canned tuna

Swordfish is leaner while canned tuna is budget-friendly.

salmon

🥗Healthier: trout

💰Cheaper: mackerel

Trout is lower in fat, while mackerel is often less expensive.

sea urchin

🥗Healthier: avocado

💰Cheaper: mashed tofu

Avocado provides creaminess, while tofu is a cost-effective substitute.

wasabi

🥗Healthier: horseradish

💰Cheaper: wasabi paste

Horseradish offers similar heat, while wasabi paste is more affordable.

Trim the fish into pieces that are ready to be sliced and served.

If the fish is not already trimmed, trim it into a fillet.

Slice the fish vertically and to the right.

If the fish is chewy, slice it thinner; if it's tender, cut it thicker to enjoy the texture.

Prepare shredded daikon radish using a slicer or the technique called 'capture on the key' to make a paper-like radish sheet.

Cut the radish sheet into shreds and dip it into water to remove harshness.

Use the technique called 'Nagashima D' to serve: place a mound of shredded radish, put a shiso leaf against the radish, and line up the fish on top.

Start arranging the fish from the top left of the platter to the lower right for an aesthetically pleasing flow.

Avoid placing similar colors next to each other to enhance visual appeal.

Add lemon, radish sprouts, and seaweed salad for decoration as desired.

Use the 'Hacha Mali' technique to spread items from a center point, placing main ingredients at each end of an imaginary cross line and filling in empty spaces with sub-ingredients.

Leave some negative space on the plate to enhance aesthetic quality.

For summer, add crushed ice at the bottom of the dish for a chilling effect and visual appeal.

Consider using additional ingredients like fish bones, seashells, or flowers as ornaments to make the presentation lively and artistic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens