Salmon Sashimi

This is such a light and healthy dish. The key to its tastiness is the quality of fish you use, so make sure and go to your local fishmonger and tell them it's for sushi.
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: fish, salmon, sashimi
Servings: 2
Author: Fiona Uyema

Equipment

  • A sharp knife

Ingredients

  • 150 g Sashimi-grade salmon
  • Pickled ginger to serve
  • Fused Soy Sauce to serve
  • Wasabi to serve

Instructions

  • If you don’t want to clean and fillet a whole salmon from scratch, then a good fishmonger will be able to give you a side of salmon instead. You can ask him to remove the pin bones and the skin if you don’t feel confident doing this at home.
  • Divide the salmon into blocks (about 1 inch high and 3 inches wide).
  • Using a sharp knife thinly slice the salmon (try to cut in one clean stroke to avoid damaging the salmon).
  • Serve on a plate along with pickled ginger, soy sauce and wasabi.

Notes

Sashimi is typically served with pickled ginger, soy sauce and wasabi. The pickled ginger helps to cleanse the palate. If the fish is really fresh it should be so soft it will nearly melt in your mouth.
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