Select the Fish:

Purchase sushi-grade fish from a trusted source. Ask your fishmonger for sashimi-grade seafood to ensure it’s safe to consume raw.

Prepare the Fish:

Place the fish in the refrigerator until you're ready to slice it. Cold fish is easier to cut and maintains its texture better.

Slice the Fish:

Use a very sharp knife to cut the fish into uniform, bite-sized slices. Aim for slices about 1/4 inch thick and 2-3 inches long. Slice in a single motion to avoid tearing the fish.

Prepare the Platter:

Arrange the fish slices on a chilled platter. Add garnishes such as thinly shredded daikon radish or shiso leaves for a traditional presentation.

Serve with Accompaniments:

Serve the sashimi with small bowls of soy sauce and wasabi paste for dipping. Pickled ginger can be included as a palate cleanser between bites.