Classic Sashimi Salmon with Soy Sauce and Wasabi
A simple yet luxurious dish featuring thin slices of raw salmon, fresh as the ocean breeze, served with a touch of soy sauce, a dab of wasabi, and maybe a slice of pickled ginger.
Servings 2 servings
Calories 208kcal
Cost $20
Equipment
- Sharp sashimi or chef's knife
- Cutting board
Ingredients
- 200 g sashimi-grade salmon
- Soy sauce
- Wasabi
- Pickled ginger
Instructions
- Inspect the fish for any bones or imperfections. Use tweezers to remove any bones you find.
- Pat the salmon dry using a clean towel or paper towels.
- Trim the edges if they are uneven or discolored.
- Place the salmon skin-side down on the cutting board.
- Slice the salmon at a slight angle against the grain into thin, even slices.
- Arrange the slices on a plate in a circular or fan-like pattern.
- Serve with small dishes of soy sauce, wasabi, and pickled ginger.
Notes
Ensure the salmon is sashimi-grade for safety. Dip the fish side of the sashimi into the soy sauce, not the rice (if you're having sushi).