Description
Learn how to make restaurant-quality salmon sashimi at home with this easy step-by-step guide. From choosing the best sashimi-grade salmon to perfect slicing techniques, this recipe will help you master the art of sashimi with confidence.
Ingredients
Scale
For the Salmon Sashimi:
- 8 oz sashimi-grade salmon, chilled
- 1 tsp soy sauce (for dipping)
- ½ tsp wasabi (optional)
- ½ tsp ponzu sauce (optional)
- Garnishes: thinly sliced radish, shiso leaves, microgreens
For Serving:
- Soy sauce & wasabi (classic pairing)
- Ponzu sauce (for a citrusy twist)
- Chilled serving plate (to keep sashimi fresh)
Instructions
- Prepare the Salmon: Ensure the salmon is sashimi-grade and properly chilled. If frozen, thaw in the fridge overnight before slicing.
- Set Up Your Workspace: Use a sharp sashimi knife, a sturdy cutting board, and a damp paper towel to wipe the knife between slices.
- Trim & Clean: If the salmon has skin, carefully remove it with a sharp knife. Check for any pin bones and remove them with fish tweezers.
- Choose Your Cut: Decide between Hira-zukuri (rectangular slices) or Sogigiri (angled slices).
- Slice Like a Pro: Hold the knife at a 20-30 degree angle, then slice against the grain in one smooth stroke. Avoid sawing back and forth.
- Plate Beautifully: Arrange slices slightly overlapping on a chilled plate. Garnish with radish, shiso leaves, or microgreens for an elegant touch.
- Serve & Enjoy: Pair with soy sauce, wasabi, or ponzu sauce for dipping. Serve immediately for the freshest taste.
Notes
- For best results, always use sashimi-grade salmon.
- Keep your knife slightly wet between slices to ensure clean cuts.
- Never let sashimi sit at room temperature for more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: N/A (No cooking required)
- Cuisine: Japanese
Nutrition
- Serving Size: ~4 oz per person
- Calories: ~180 per serving
- Fat: ~8g
- Carbohydrates: ~1g
- Protein: ~24g
- Cholesterol: ~35mg