Dry-Aged Toro & Salmon Sashimi: Chef Joshua’s Cutting Guide
Sashimi Cutting and Plating with Chef Joshua Roshan
This Global Seafoods collaboration features dry-aged Bluefin Toro and Ora King salmon, with attention to knife motion, slice thickness and presentation. This page focuses on sashimi; for rice-based preparations, see our nigiri and maki assembly guide.
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Before Planning Raw Fish Service
Dry aging alone does not establish suitability for raw consumption. Confirm the intended use and handling requirements for your specific order; do not treat a product name or a chef demonstration as that confirmation.
FDA seafood guidance explains that freezing can address parasites but does not kill all harmful germs. Cooking thoroughly is the safest approach. Pregnant people, children, older adults and people with weakened immune systems should avoid raw or undercooked seafood.
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Keep fish chilled until preparation, prevent cross-contamination and follow package storage, use-by and thawing instructions. A quick torch finish colors the surface; it does not fully cook the center.
Fish Featured in the Collaboration
- Dry-Aged Bluefin Toro — a fatty tuna belly cut. Check the selected aging option and supplied format.
- Dry-Aged Ora King Salmon — farm-raised New Zealand king salmon. Check format, portioning requirements and availability.
The original session describes 14-day toro and a side-by-side tasting. That account relates to the featured preparation, not a guarantee of the same sensory result in every order. Current product selections and instructions govern your purchase.
Custom-Made Orders: Allow Preparation Time
Our dry-aged fish is custom-made to order. Chamber space is limited, so finished fish may not be available for immediate shipment. Your order may wait for space before its aging period begins. Aging time excludes the queue and shipping transit. Confirm the estimated preparation and dispatch timeline before ordering for an event. Overnight shipping begins after the fish is ready.
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Knife Technique: One Controlled Draw
The focus of Joshua’s demonstration is a smooth pulling cut. Use a sharp, clean blade and stabilize the fish without crushing it. Avoid repeated sawing or forcing the knife downward.
- Choose an angle suited to the block’s shape and the slice you want.
- Keep slice thickness deliberate and consistent within a presentation.
- Work carefully around delicate fat layers in toro.
- Clean the blade between cuts when needed to avoid dragging residue across the next slice.
Aging is only one part of the preparation. Knife condition, cut geometry and handling also affect the finished slice. For broader comparisons, read aged versus unaged fish.
How to Plate Chef-Level Sashimi at Home
Joshua’s plating philosophy is the same as his cutting philosophy — restraint and intention. He does not try to fill the plate. He places each piece with a specific purpose and stops when the plate is balanced.
The principles he applies:
- Slice thickness is not decoration — it is flavor. Thin for toro to let the fat coat the palate. Slightly thicker for salmon to showcase the texture.
- Color contrast matters. The deep red of toro next to the coral-orange of Ora King is already a finished composition.
- Keep fish refrigerator-cold until the moment of plating. The texture changes fast at room temperature.
- Garnishes should complement — microgreens, edible flowers, thinly shaved ginger — not compete with the fish.
- Serve with high-quality soy, freshly grated wasabi if available, and chilled plates.
About Chef Joshua Roshan
Proprietor & Executive Chef — Kaiyo Sushi Catering
(425) 757-7585
Chef Joshua is known for his attention to detail, premium sourcing, and mastery of traditional Japanese technique blended with modern creativity. His catering company brings restaurant-quality sushi to private events, corporate gatherings, and fine-dining experiences across the region. I have worked with Joshua on a number of these collaborations and his standards for sourcing are among the highest I have encountered in over 30 years in this business.
Continue with Product-Specific Guides
Read the Bluefin Toro preparation guide and the Ora King guide. Browse the Dry-Aged Fish collection, our main product and ordering guide, or the Fish catalog.
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