Classic Salmon Sashimi

Ingredients

• 12 oz Sashimi-grade Atlantic Salmon fillet
• 0.5 cup Daikon radish, shredded
• 4 pieces Shiso leaves
• 1 tbsp Wasabi paste
• 2 tbsp Pickled ginger (Gari)
• 0.25 cup Soy sauce (Shoyu)
• 2 slices Lemon slices(optional)
• 1 tsp Toasted sesame seeds(optional)
• 1 tbsp Scallions, finely sliced(optional)
• 0.25 cup Cucumber, julienned(optional)

Instructions

1. 1

   Ensure the salmon is kept chilled at 40°F (4°C) or below until the moment you are ready to slice.

2. 2

   Place the salmon fillet on a clean cutting board and pat it dry with a paper towel to prevent slipping.

3. 3

   Using a very sharp Yanagiba or chef's knife, trim any remaining skin or dark bloodline from the fillet.

4. 4

   Position the knife at a 45-degree angle to the grain of the fish to achieve the best texture.

5. 5

   Slice the salmon into uniform rectangles approximately 1/4 inch thick using one long, smooth pulling motion.

6. 6

   Arrange the shredded daikon and shiso leaves on a chilled serving platter as a decorative base.

7. 7

   Carefully fan the salmon slices over the daikon, overlapping them slightly for a professional presentation.

8. 8

   Serve immediately with small side dishes of soy sauce, wasabi, and pickled ginger.