Classic Salmon Sashimi
Premium slices of fresh, buttery Atlantic salmon served with traditional Japanese accompaniments.
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Ingredients
- 12 oz Sashimi-grade Atlantic Salmon fillet
- 1/2 cup Daikon radish, shredded
- 4 pieces Shiso leaves
- 1 tbsp Wasabi paste
- 2 tbsp Pickled ginger (Gari)
- 1/4 cup Soy sauce (Shoyu)
- 2 slices Lemon slices(optional)
- 1 tsp Toasted sesame seeds(optional)
- 1 tbsp Scallions, finely sliced(optional)
- 1/4 cup Cucumber, julienned(optional)
Instructions
- 1
Ensure the salmon is kept chilled at 40°F (4°C) or below until the moment you are ready to slice.
- 2
Place the salmon fillet on a clean cutting board and pat it dry with a paper towel to prevent slipping.
- 3
Using a very sharp Yanagiba or chef's knife, trim any remaining skin or dark bloodline from the fillet.
- 4
Position the knife at a 45-degree angle to the grain of the fish to achieve the best texture.
- 5
Slice the salmon into uniform rectangles approximately 1/4 inch thick using one long, smooth pulling motion.
- 6
Arrange the shredded daikon and shiso leaves on a chilled serving platter as a decorative base.
- 7
Carefully fan the salmon slices over the daikon, overlapping them slightly for a professional presentation.
- 8
Serve immediately with small side dishes of soy sauce, wasabi, and pickled ginger.
Nutrition per Serving
320
Calories
34g
Protein
4g
Carbs
18g
Fat
1g
Fiber
2g
Sugar
850mg
Sodium
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