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A square of sashimi?
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Beef loin, cut in squares like an arrangement of sashimi, is paired with a bread crisp layered with tomato-and-water gelatin and cured, pressed tuna.
Chirashi, an assortment of sashimi over seasoned rice on a great square platter, is edible sculpture -- a beautiful piece of work.
He mentioned a plate of sashimi.
About two pieces of sashimi's worth.
It is surrounded by small earthenware dishes of sashimi.
One amuse-bouche of tiny curried shrimp is followed by another of sashimi with wasabi cream.
They tasted both kinds of sashimi, while the chefs studied their reactions intently.
The green paste went onto a black plate with strands of cucumber and myoga ginger bulbs and softly folded lengths of sashimi: geoduck, amazingly sweet and nearly orange; a slab of tuna belly run through with fatty streaks that melted moments after touching the tongue; a glittering bit of sardine; and chewy squares of engawa, the powerful muscle that sends a fluke undulating along the ocean floor.
You can see the traditional and modern sides of Sushi Seki on a platter of sashimi.
Awaiting us is a two-hour parade of sashimi and fried oyster courses.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com