Ingredients
Scale
- 250g sushi-grade salmon fillet
- 3 tbsp light soy sauce
- 1 tsp wasabi (fresh or paste)
- 50g pickled ginger, thinly sliced
- 30g radish, finely shredded (optional)
- 4–5 shiso leaves (optional)
- 4–5 lemon slices
Instructions
- Rinse the salmon fillet under cold water and pat dry with a clean towel.
- Lay the fillet skin-side down and carefully remove the skin using a sharp knife.
- Trim away any dark portions or connective tissue.
- Hold the fillet firmly and make clean, smooth cuts across the grain to slice sashimi-style.
- Arrange the slices in a fan or spiral pattern on a chilled plate.
- Garnish with radish, shiso leaves, and lemon slices.
- Serve with soy sauce, wasabi, and pickled ginger on the side.
Notes
Use only sushi-grade salmon to ensure safety. Chill your serving plate for a fresher presentation and enjoy with traditional or creative dipping sauces.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 45mg