Kaiware radish sprouts, thinly sliced daikon (radish), or thinly sliced cucumbers for garnish, optional
Soy sauce
Wasabi (Japanese horseradish)
Instructions
Use any of your favorite fish or seafood for sashimi. Always select fresh sashimi with vibrant fresh color and clear liquid, if any, from a reputable supermarket. Sashimi should not smell "fishy", but rather, like fresh fish. The flesh of the sashimi should be resilient and "bounce back" so-to-speak if pressed. It should never be mushy or seem stagnant. Most Japanese supermarkets clearly identify sashimi-grade fillets of fish versus those that are meant to be cooked.
If the sashimi is not pre-sliced, always use an extremely sharp knife. (My Dad has the sharpest sashimi knives ever and he maintains them meticulously.) Slice the fish against the grain in one single motion of the knife, pulling the knife towards you. Never slice the fish in a "see-saw" back and forth cutting motion as this ruins the delicate flesh of the sashimi.
Arrange sashimi on a plate and garnish with kaiware daikon sprouts, thinly sliced daikon (radish) or thinly sliced cucumbers. Serve with soy sauce or specialty sashimi soy sauce (often thicker and sweeter than regular soy sauce) and wasabi.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/08/19/sashimi/