📝 About This Recipe
Experience the buttery, melt-on-your-tongue texture of premium Atlantic salmon, prepared with the precision of a master sushi chef. This dish celebrates the purity of 'Sake' (salmon), highlighting its natural richness through meticulous slicing techniques that maximize surface area for flavor. Accompanied by traditional aromatics and high-quality condiments, this sashimi is a masterclass in elegant simplicity and Japanese culinary art.
🥗 Ingredients
The Fish
- 1 lb Sushi-grade Salmon Fillet (Skinless, pin bones removed, center-cut preferred)
Traditional Accoutrements
- 4 inch piece Daikon Radish (Peeled and shredded into long, thin translucent threads)
- 6-8 pieces Fresh Shiso Leaves (Kept in ice water until serving)
- 1 inch piece Fresh Wasabi Root (Or high-quality prepared wasabi paste)
- 1/4 cup Pickled Ginger (Gari) (To cleanse the palate)
Dipping & Seasoning
- 4 tablespoons Shoyu (Japanese Soy Sauce) (Preferably a premium or 'Honjozo' variety)
- 1 teaspoon Toasted Sesame Seeds (Optional garnish)
- 1/2 piece Lemon (Cut into thin half-moons)
👨🍳 Instructions
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1
Ensure your salmon is extremely cold; place it in the freezer for 10-15 minutes before slicing to firm up the fats for cleaner cuts.
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2
Prepare the daikon garnish by julienning the radish into paper-thin strips using a mandoline or a sharp knife, then soak in ice water for 5 minutes to make them crisp and curly.
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3
Thoroughly dry the salmon fillet with paper towels; moisture on the surface can lead to a slippery texture and uneven cuts.
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4
Position the salmon on a clean, stable cutting board with the 'head' side (the thicker end) to your left and the 'tail' to your right.
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5
Identify the grain of the fish; you want to slice across the white fat lines (the connective tissue) to ensure a tender bite.
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6
Using a very sharp Yanagiba (sashimi knife) or a long chef's knife, use a single, long pulling motion from the heel of the blade to the tip.
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7
For 'Hira-zukuri' (rectangular slices), cut the salmon into pieces approximately 1/4 inch thick, 1 inch wide, and 2 inches long.
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8
Angle your knife at about 45 degrees for a beautiful bias cut that showcases the marbling of the fish.
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9
Gently wipe your knife with a damp cloth after every 2-3 slices to maintain a clean edge and prevent sticking.
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10
Grate the fresh wasabi root in a circular motion on a sharkskin grater (or fine microplane) until a fine paste forms.
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11
Drain the daikon threads and pat them dry, then create a small 'nest' on the serving platter.
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12
Lay the shiso leaves against the daikon nest to act as a fragrant barrier and backdrop for the fish.
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13
Fan the salmon slices over the shiso leaves, overlapping them slightly in an elegant staircase pattern.
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14
Place a small mound of wasabi and a cluster of pickled ginger on the side of the plate.
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15
Garnish with lemon slices and a light sprinkle of toasted sesame seeds if desired; serve immediately while the fish is perfectly chilled.
💡 Chef's Tips
Always buy fish labeled 'Sushi-Grade' or 'Sashimi-Grade' to ensure it has been handled safely for raw consumption. Avoid 'sawing' the fish; a single smooth pull creates a glossy surface that reflects light and tastes better. Keep your hands cool by dipping them in ice water occasionally to prevent the salmon's delicate fats from melting while you handle it. If the salmon is too soft, check that your knife is razor-sharp; a dull knife will bruise the flesh rather than slice it. Serve on a chilled ceramic or stone plate to maintain the ideal temperature throughout the meal.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake to complement the fatty richness of the salmon. A side of lightly salted edamame provides a nice textural contrast. Serve with a small bowl of Miso soup to warm the palate between cold bites. Match with a Japanese Lager or a light, citrusy Sauvignon Blanc. Provide a small dish of Ponzu sauce as an alternative to soy sauce for a bright, citrusy twist.