Go Back
–+ servings
Slices of salmon sashimi on a brown plate with shredded daikon, shiso leaves and wasabi served with 3 types of sauce

Salmon Sashimi (with 3 kinds of dipping sauce)

No ratings yet
By Yuto Omura
https://sudachirecipes.com
With its delicate flavor and smooth texture, salmon is one of the most popular kinds of sashimi. In this article I will teach you everything you need to know about salmon sashimi, from its surprisingly recent history to how to select, prepare and cut it like a professional! I'll also explain how to eat and store it, so let's get started!
Prep Time30 minutes
Total Time30 minutes
Course Appetizers, Lunch, Main Course, Sides, Sushi and Sashimi
Cuisine Japanese
Servings 2 servings
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Appetizers, Lunch, Main Course, Sides, Sushi and Sashimi
Cuisine: Japanese
Servings: 2 servings

Ingredients 
 

Salmon sashimi

  • 200 g block of fresh sashimi grade salmon
  • salt for sprinkling

Soy sauce and wasabi (most recommended)

Sashimi soy sauce (sweetened)

Salt and sesame sauce

  • 1 tbsp sake
  • ½ tbsp sesame oil
  • ½ tsp garlic paste
  • ⅛ tsp rice vinegar
  • 1 pinch ground black pepper
  • 1 pinch sesame seeds
  • 1 pinch sugar
  • 1 tsp finely chopped green onions optional

Instructions 

Sashimi

  • Pat the surface of 200 g block of fresh sashimi grade salmon dry using kitchen paper. Sprinkle salt evenly over a container and place the salmon block with the silver side (skin side) facing down. Sprinkle more salt over the top and sides of the salmon.
  • Place the container in the fridge at a slight incline (place a small bowl or box under one side) to allow the liquid to drip down. Let it rest for 15-20 minutes in the refrigerator.
  • Gently wipe off the salt and pat the surface dry with kitchen paper before slicing the block of salmon into bite-size pieces using your preferred method. (See in post for how to cut sogigiri style and hirazukuri style.)

Sashimi soy sauce (simple)

  • Pour 1 tbsp dark soy sauce into a bowl and place 1 tsp wasabi paste on the side. (It is considered bad manners to mix soy sauce and wasabi together.)
  • Use your chopsticks to take your preferred amount of wasabi and spread it on the top of the sashimi.
  • Pick up the sashimi and dip it in the soy sauce.
  • Eat and enjoy!

Sashimi soy sauce (sweetened)

  • Pour 1 tsp sake and 1 tsp mirin into a large heatproof bowl and microwave for 40 seconds at 600W. (This will burn off the alcohol.)
  • Transfer them to a smaller bowl and add the 25 ml dark soy sauce, 1 tsp water and 1 pinch dashi granules. Mix well and chill before serving.
  • Dip the sashimi and enjoy!

Salt sesame sauce

  • Pour 1 tbsp sake into a heatproof bowl and microwave for 50 seconds at 600W. (This is to burn off the alcohol.)
  • Remove the bowl from the microwave and add ½ tbsp sesame oil, ½ tsp garlic paste, ⅛ tsp rice vinegar, 1 pinch ground black pepper, 1 pinch sesame seeds and 1 pinch sugar. Mix thoroughly until the sugar has dissolved and all the ingredients are well distributed. Add 1 tsp finely chopped green onions for a refreshing taste and color (optional). Chill before serving.
  • Dip the sashimi and enjoy!

Notes

Each sauce recipe is for 2 servings. (The 3 sauces together are enough for 6 servings.)