Salmon Sashimi/Sushi Recipe
Japanese · Main course · 20 min total
Fresh, buttery salmon sashimi served with soy sauce and wasabi, or transformed into simple nigiri sushi. This recipe focuses on selecting the best sushi-grade salmon and slicing it properly.
20
min prep
min prep
2
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 8 oz sushi-grade salmon fillet, skin removed
- 1 cup sushi rice, cooked and seasoned (for nigiri)
- 2 tablespoons soy sauce
- 1 teaspoon wasabi paste
- 1 sheet nori, cut into strips (optional, for hand rolls)
- Pickled ginger, for serving
Instructions
- Place the salmon fillet on a cutting board. Using a sharp knife, slice against the grain into 1/4-inch thick pieces for sashimi, or into slightly thicker slices for nigiri.
- For nigiri: Wet your hands with vinegar water (1 part rice vinegar to 4 parts water). Take about 1 tablespoon of sushi rice and form into a small oval ball. Place a slice of salmon on top and press gently to shape.
- Arrange sashimi slices or nigiri on a plate. Serve with soy sauce, wasabi, and pickled ginger.
- Optional: For hand rolls, place a strip of nori on your palm, add a small amount of rice and a piece of salmon, then roll into a cone.
Tips
- Use only sushi-grade or 'sashimi-grade' salmon from a trusted source to ensure safety.
- Keep the salmon chilled until ready to slice; a cold knife makes cleaner cuts.
- Leftover sashimi should be consumed within 24 hours; do not freeze.
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