Choose very fresh, sushi-grade fish or seafood from a trusted source
Keep the fish chilled until ready to prepare
Use a sharp knife
Rinse and dry the fish gently
Remove skin, bones, and dark bloodlines if needed
Slice the fish against the grain into thin pieces
Arrange the slices neatly on a chilled plate
Serve with soy sauce, wasabi, and pickled ginger if desired
Eat immediately while cold and fresh