Homemade Sashimi

Restaurant-quality salmon sashimi made at home — properly sourced, frozen to the FDA guideline, then sliced thin and served with soy sauce, wasabi, and pickled ginger.

Course Appetizer

Cuisine Japanese

Prep Time 15

Total Time 15

Servings 2 servings

Calories 210kcal

Ingredients

300 g sashimi-grade salmon fillet previously frozen at -4°F (-20°C) for at least 7 days to eliminate parasites, then thawed overnight in fridge
3 tbsp Japanese soy sauce for dipping
1 tsp wasabi paste real wasabi or horseradish-based, to taste
2 tbsp pickled ginger for palate cleansing between pieces
½ cucumber thinly sliced, for garnish and serving
1 tsp sesame seeds optional garnish
microgreens optional garnish

Instructions

Thaw the frozen salmon overnight in the refrigerator. Never thaw at room temperature.
Pat the thawed salmon fillet dry with paper towels to remove excess moisture — dry fish slices cleanly and looks better on the plate.
Using a sharp knife, slice the salmon thinly and evenly against the grain — approximately 1/4 to 1/2 inch (6–12 mm) thick. Take your time for uniform, beautiful slices.
Arrange slices on a serving platter with thinly sliced cucumber. Add pickled ginger on the side.
Serve immediately with soy sauce and wasabi for dipping. A bed of ice helps keep the sashimi chilled during presentation.

Notes

SAFETY NOTE: Always freeze salmon at -4°F (-20°C) or below for at least 7 days before eating raw to eliminate potential parasites (FDA recommendation). Most home freezers sit near 0°F (-18°C), which is not cold enough; check with a freezer thermometer. Thaw overnight in the refrigerator, or in a sealed bag under cold running water. Never at room temperature. Sashimi is best eaten immediately after slicing. A sharp, long-bladed sashimi knife produces the cleanest cuts and best texture.