Salmon Sashimi
Fresh, sushi-grade salmon sliced thin and served with traditional accompaniments. A simple yet elegant Japanese delicacy that celebrates the quality of pristine fish.
- Total time
- 15 min
- Servings
- 2
- Calories
- 220
- Protein
- 24g
Ingredients
- 200 g Sushi-grade salmon fillet, skin removed
- 2 tbsp Soy sauce
- ½ tsp Wasabi
- 30 g Pickled ginger (gari)
- 50 g Daikon radish, thinly sliced
- 2 leaves Shiso leaves
- 1 tsp Sesame seeds, toasted
Instructions
- 1
Pat the salmon fillet dry with paper towels and place on a clean cutting board.
- 2
Using a sharp knife, slice the salmon against the grain into 6-8 pieces, about 0.5 inch thick. Wipe the knife between cuts with a damp cloth.
- 3
Arrange daikon slices and shiso leaves on a chilled plate to create a bed.
- 4
Arrange salmon slices slightly overlapping on top of the vegetables.
- 5
Place a small dollop of wasabi on the plate alongside pickled ginger.
- 6
Pour soy sauce into a small dipping bowl and sprinkle sesame seeds over the salmon.
- 7
Serve immediately while chilled, with instructions to dip each slice in soy sauce and wasabi as desired.
Tools you’ll need
- Cutting board (plastic or non-porous)
- Sharp sashimi or chef's knife (8-inch minimum)
- Paper towels
- Damp cloth
- Chilled serving plate
- Small dipping bowl
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