Ingredients:

  • 6 oz (170g) sushi-grade salmon fillet, skinless and pin-boned
  • 1 tablespoon sake (optional, for rinsing)
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon prepared wasabi paste (or fresh wasabi, grated)
  • 1 tablespoon pickled ginger (gari)
  • 1/4 cup daikon radish, thinly shredded (optional)
  • 2 shiso leaves (optional, for garnish)
  • 1/4 lemon, cut into wedges (optional, for garnish)

Instructions:

  1. Rinse the salmon fillet gently with cold water, or optionally with sake. Pat it dry with paper towels, and inspect for any remaining bones.
  2. Wrap the salmon tightly in plastic wrap and chill in the freezer for 10-15 minutes.
  3. Using a sharp knife, slice the salmon against the grain at a 45-degree angle into 1/4-inch thick slices. Aim for even, clean cuts.
  4. Arrange the sashimi slices artfully on a plate. Serve immediately with soy sauce, wasabi, pickled ginger, daikon radish, and shiso leaves (if using). Lemon wedges can be added as a garnish.