Salmon Sashimi: How to make it step by step

One of my favorite dishes in Japanese cuisine is salmon sashimi . It is also true that I love salmon in any form, as you have probably already seen in the different recipes on the blog. The recipe I am sharing today is very simple to make , you will see that the recipe shows you how to do it step by step , but it is important to keep in mind something very important and that is that, above all, 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 loin , since it has less fat.

The loin is cut along the central spine, as close to it as possible, 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 to freeze it for the recommended time to prevent anisakis.

Once it is defrosted, we will 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 to the end, without effort or pressure, because it must not tear.

With the salmon defrosted and the knife well sharpened, here is the recipe.

Ingredients

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

Preparation

Grades

• Serve the salmon with whatever you like: some lettuce or endive leaves, a tomato salad, some 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 the transmission of anisakis, it should be frozen at -20 °C (at least) for the necessary time. Freeze the whole loin, once clean and dry, preferably vacuum-sealed in a vacuum bag.
• The thickness of the salmon medallions indicated in the recipe is merely a guideline. You can cut it thinner (or thicker) if you prefer, but always make the cuts with a very sharp knife and cut each slice in one go, 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 discover more about its dishes and ingredients, I highly recommend the book My First Japanese Cookbook . A little gem!