Salmon Sashimi
A delicate and flavorful dish showcasing sushi-grade salmon, served with complementary sauces and garnishes.
Equipment
- Sharp Knife
- Cutting Board
- Small bowls
Ingredients
- 5-6 oz sushi-grade salmon
- 1 Tbsp soy sauce
- 1 Tbsp citrus ponzu sauce
- 1/4 tsp pressed or minced garlic optional
- 3 Tbsp soy sauce
- 1/4 tsp wasabi adjust to desired level of heat
- 1/4 tsp fresh lemon juice
- 5-6 slices lemon optional
- 1/2 Tbsp wasabi optional
- 1 Tbsp pickled ginger thinly sliced, optional
Instructions
- Slice the sushi-grade salmon into thin pieces, approximately 1/4 inch thick, using a sharp knife.
- In a small bowl, mix together 1 tablespoon of soy sauce and 1 tablespoon of citrus ponzu sauce. Optionally, add 1/4 teaspoon of pressed or minced garlic.
- In another bowl, combine 3 tablespoons of soy sauce with 1/4 teaspoon of wasabi and 1/4 teaspoon of fresh lemon juice.
- Arrange the salmon slices neatly on a plate, slightly overlapping each piece.
- Serve with the dipping sauces and optional garnishes like lemon slices, additional wasabi, and pickled ginger.
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Notes
Consume sashimi as fresh as possible for the best flavor and safety.