Fish · Japan
Salmon sashimi
Thick, buttery slices of raw salmon. The easiest way into raw fish, and one of the most satisfying.
- 10 min
- Beginner
- Serves 2
Ingredients
- 300 g sashimi-grade salmon, skin removed
- A lemon wedge
- Fresh wasabi or grated ginger
- Optional: coconut aminos for dipping, and a few slices of avocado
Method
- 1
Keep the salmon very cold. Use your sharpest knife and wipe it between cuts.
- 2
Slice against the grain into pieces about 1 cm thick, in one long pull of the knife.
- 3
Fan the slices on a cold plate with lemon and wasabi or ginger.
