salmon sashimi

One of my favorite Japanese dishes is salmon sashimi . It is also true that I love salmon in any form, as I am sure you have already seen in the different recipes on the blog. The recipe that I am sharing today is very simple to prepare , but something very important should be taken into account and that is that, above all else, the salmon must be as fresh as possible.

In addition to this fundamental precept, which is basic in any recipe (and especially if it is with raw fish), it is also important to choose the best part of the salmon and the most appropriate cut. For sashimi, the best part is the tenderloin , since it has less amount of fat.

The loin is cut along the central spine, as tight as possible to it, to obtain the greatest amount of meat and is usually cut about 3 cm wide. Once we have the loin and before preparing the sashimi, the most prudent thing to do is always freeze it for the recommended time to prevent anisakis.

Once it is defrosted, we are going to need a good knife to cut the slices . In this case, the best option is a long and very sharp knife, since the sashimi must be cut in one go, sliding the knife all the way, without effort or pressure, because it must not tear.

With the defrosted salmon and a very sharp knife, here is the recipe.

Ingredients

• Salmon loin (150 g per person)
• Crushed avocado (approximately half per person)
• Wasabi (optional, but if you use it put a teaspoon of coffee per person)
• Pickled ginger (1 tablespoon per person)
• Daikon or Japanese radish (about 30-40 g per person)
• A few arugula leaves
• canons
• Soy sauce to accompany

Preparation

1. First of all, you have to peel and cut the radish into very fine strips. Once ready, reserve it in a bowl with very cold water. If you have bought it dehydrated, follow the instructions to hydrate it and reserve.

2. Remove the skin from the salmon and arrange the loin on a rectangular tray or plate.

3. With a kitchen torch, toast only the upper part of the salmon loin, taking care not to burn it, until it is golden brown; the rest of the loin must be completely raw.

Grades

• Accompany the salmon with whatever you want: some lettuce or endive leaves, a tomato salad, a little rice or some fried noodles.
• You can use other fish, but it should always be as fresh as possible and, to avoid any risk associated with Anisakis transmission, it should be frozen at -20°C (minimum) for as long as necessary. Freeze the entire loin, once clean and dry, if possible under vacuum in a vacuum bag.
• The thickness of the salmon medallions indicated in the recipe is merely indicative. You can cut it thinner (or thicker) if you prefer, but always make the cuts with a very sharp knife and cutting each slice at once, without tearing it.
• If you want to know more about knives, in our blog you will find several entries talking about them: different types, maintenance, sharpening, etc. You can see it here .
• If you love Japanese food as much as I do and want to get started in Japanese cuisine and find out more about its dishes and ingredients, I highly recommend My First Japanese Cookbook . A little gem!