Salmon Sashimi

Ingredients

• 8 oz sushi-grade salmon fillet, skin removed
• 1 teaspoon wasabi paste
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons pickled ginger (gari)

Instructions

1. 1

   Remove your 8 oz sushi-grade salmon fillet from the refrigerator 5 minutes before serving — salmon at near-room temperature (around 50°F) will have better flavor and texture than ice-cold fish. Pat it completely dry with paper towels and place it on a cutting board.

2. 2

   Fill a bowl with ice water and place it nearby — you'll use it to keep your knife cold, which prevents the fish from tearing and ensures clean cuts.

3. 3

   Dip a very sharp, long-bladed knife (at least 8 inches) into the ice water and shake off excess. Using one smooth, single-stroke motion (never saw back and forth), slice the salmon against the grain at a 45-degree angle into pieces about 1/4-inch thick. After every 2–3 slices, dip the blade in ice water again. You should get 12–14 slices total.

4. 4

   Arrange the salmon slices on a chilled plate by overlapping them slightly in a single row or circular pattern — the overlapping shows off each slice and creates visual elegance.

5. 5

   Place 1 teaspoon of wasabi paste and 2 tablespoons of pickled ginger on the plate alongside the salmon. Pour 3 tablespoons of low-sodium soy sauce into a small dipping bowl.

6. 6

   Serve immediately. To eat, add a tiny dab of wasabi to each slice (wasabi is very potent — start small), dip in soy sauce, and eat in one bite. The pickled ginger between bites refreshes your palate.

Tools you’ll need

• sharp 8-inch knife
• cutting board
• paper towels
• bowl
• chilled serving plate
• small dipping bowl

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