Salmon Sashimi

Ingredients

• •500 g salmon fillet sold for raw consumption, skin off, pin bones removed (see step 1)
• •4 tbsp soy sauce
• •2 tsp wasabi paste or powder mixed to a paste
• •60 g pickled ginger (gari)
• •1 tsp flaky sea salt, for the cutting board surface wipe

Directions

1. 1Buy salmon explicitly labelled for raw consumption from a reputable fishmonger or fish counter, and ask the fishmonger directly to confirm the fish was commercially frozen for parasite destruction before sale. Fresh, never-frozen salmon is NOT a safe substitute no matter how good it looks or smells. Be aware that 'sushi-grade' is a marketing phrase with no legal definition — the only thing that matters is confirmed commercial freezing.
2. 2Keep the salmon in its sealed packaging in the coldest part of your refrigerator until the moment you are ready to slice. Plan to serve and eat it the same day you buy it.
3. 3Set out a clean, dry cutting board and a long, sharp, thin-bladed knife (a sashimi or slicing knife is ideal). Rinse and thoroughly dry the salmon with paper towels — surface moisture causes slices to tear.
4. 4Place the salmon skin-side down (even if already skinless, orient the former skin side facing the board). Holding the fish steady, cut across the grain at a slight angle into slices approximately 5–7 mm thick, using a single smooth drawing stroke rather than sawing, so each slice is clean.
5. 5Arrange the slices in overlapping fans on a chilled plate. Keep the plate cold until the moment of serving.
6. 6Serve immediately with small dishes of soy sauce, wasabi paste, and pickled ginger on the side.

💡 The safety of this dish depends entirely on what the supplier did: the fish must have been frozen by the supplier to approximately -20°C for seven days, or to -35°C for fifteen hours, to destroy parasites — confirm this with your fishmonger before purchase.

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