- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 160 kcal
Quick summary
“Traditional Japanese dish made with slices of fresh raw salmon, arranged on a bed of ice and served with soy sauce, scallions, and wasabi. A pure and light meal that serves four elegant portions in a few minutes of preparation.”
What you need to know
- The use of fresh salmon fillet certified for raw consumption is the essential safety and quality rule of the dish.
- Cutting against the grain of the meat into regular half-centimeter slices provides a soft texture that melts on the palate.
- Presentation on ice cubes keeps the temperature constantly low, preserving the freshness and firmness of the meat.
Ingredients
Main
- 300g fresh salmon fillet
- 1 tablespoon of soy sauce
- 1 teaspoon of wasabi (optional)
- 1 tablespoon of chopped green onions
- Ice for serving
Instructions
Principal
- Start by ensuring the salmon is fresh and well refrigerated.
- With a sharp knife, cut the salmon fillet into thin slices, towards the grain of the fish.
- Distribute the salmon slices over a serving plate, forming a beautiful presentation.
- In a small container, mix the soy sauce with the wasabi, if desired.
- Sprinkle chopped scallions over the sashimi for aroma and flavor.
- Serve immediately accompanied by ice, to maintain freshness.
- Enhance the dish with lemon slices if you prefer.
- If not serving immediately, cover the sashimi with plastic wrap and keep in the refrigerator.
Chef's tips
- Use a sharp smooth-bladed knife, pulling the cut in a continuous motion from the base to the tip without sawing the fish.
- Dry the fillet with paper towels before slicing so the blade runs with firmness and precision over the surface.
- Keep the fish in the coldest part of the refrigerator until the exact moment of cutting and assembling the platters.
Variations
- Sprinkle fine lemon zest and drops of truffle oil over some mounted salmon slices.
- Add toasted black and white sesame seeds along with chopped green onions over the fish.
- Decorate the dish with threads of raw grated daikon radish and fresh shiso leaves arranged next to the ice.
Substitutions
- Fresh salmon can be substituted with bluefin tuna (maguro) or fresh sea bass suitable for raw consumption.
- The common soy sauce can be replaced by mild fermented soy sauce with low sodium content or citrus ponzu.
- Wasabi paste can be replaced with freshly grated horseradish or pickled ginger slices (gari).
How to store
Consume the sashimi right after slicing; leftovers at room temperature for more than 30 minutes should be discarded. In a sealed container under continuous refrigeration, store the slices for up to 24 hours.
Can it be frozen?
Do not freeze ready-to-eat sashimi slices at home, as the ice breaks the fibers and degrades the meat. If there is leftover raw unseasoned fish, freeze for later cooked or grilled preparation for up to 30 days.
What to serve with
Serve with pickled sliced ginger (gari) to cleanse the palate, hot miso soup, and traditional hot bancha green tea. A well-chilled Japanese lager beer also pairs with freshness.
Frequently asked questions
Should wasabi be mixed into the soy sauce?
The recommended method is to place a small dab of wasabi on the salmon slice before dipping it in shoyu.
Does any salmon sold at markets work for sashimi?
No, use only fish certified for raw consumption that has followed a strict cold chain.
Why should sashimi be served on a bed of ice?
The ice keeps the fish's healthy fat firm and prevents room temperature from altering the texture of the slices.
What is the recommended angle for slicing the fillet?
Tilt the blade at 45 degrees and slide the knife smoothly, pulling in a single pass without pressing the meat down.
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