Ingredients
Scale
- 200–300 grams (7–10 ounces) sushi-grade salmon
- 2–3 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon wasabi (optional)
- 1–2 slices pickled ginger per serving
- 2 wedges of lemon
- 1–2 shiso leaves (optional, for garnish)
Instructions
- Prepare the Salmon: Freeze sushi-grade salmon at -4°F (-20°C) for at least 7 days to ensure safety. Thaw in the refrigerator for 12–24 hours before slicing.
- Slice the Salmon: Place the fillet skin-side down on a cutting board. Use a sharp sashimi knife to slice into 1/4-inch thick pieces at a slight angle. Wipe the knife between cuts.
- Plate the Sashimi: Arrange the slices on a chilled plate in a fan or spiral pattern. Garnish with lemon wedges, pickled ginger, and a small dollop of wasabi.
- Serve: Pair with soy sauce for dipping and enjoy immediately.
Notes
- Always use sushi-grade salmon for safety.
- Substitute Arctic char or tuna if salmon isn’t available.
- Leftovers can be stored in an airtight container in the fridge for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Seafood Sensations
- Method: N/A
- Cuisine: Japanese
Nutrition
- Serving Size: 150g
- Calories: 250 kcal
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 45 mg
Keywords: salmon sashimi, sushi-grade salmon, how to make sashimi, Japanese sashimi