Salmon Sashimi (with 3 kinds of dipping sauce)

Method13 steps

1. 1

   Step 1: Start with the 200 g skinless, boneless farm-raised salmon block explicitly sold for raw sashimi, with supplier-confirmed parasite-control status. Keep it chilled within the supplier’s raw-use limits. Using clean utensils, pat dry with kitchen paper. Sprinkle salt over a clean tray, lay the block with its former skin side down and sprinkle its top and sides. Choose one of the three dipping-sauce options below; each sauce formula serves two.

   Uses 200 g skinless, boneless salmon block, explicitly suitable for raw sashimi · Salt, enough for surface sprinkling before wiping off

   
2. 2

   Step 2: Refrigerate the salted salmon at 4°C / 40°F or below for 15–20 minutes. Prop one end of the tray slightly higher so the expelled liquid runs away from the fish. This salt rest is for texture; it does not make ordinary cooking salmon suitable for raw use.

   Refrigerated salmon salt rest · 15 minUses Surface-salted raw-use salmon in its tray

   
3. 3

   Step 3: Wipe off the surface salt and expelled moisture with fresh kitchen paper. On a clean board, slice with a sharp knife in a single smooth drawing motion: flat slices across a thick block, or shallow angled slices across a thinner belly block. Arrange the slices for two portions and keep refrigerated while preparing the chosen sauce.

   Uses Chilled salt-rested salmon lifted clear of expelled liquid

   
4. 4

   Step 4: Simple soy-and-wasabi option only: put its 1 tbsp dark soy sauce in a dipping bowl and its 1 tsp wasabi paste separately on the side.

   Uses 1 tbsp Japanese dark soy sauce, for the simple soy-and-wasabi option · 1 tsp wasabi paste, for the simple dip

5. 5

   Step 5: For the simple option, take a little of the prepared wasabi with chopsticks and put it on a sashimi slice, using as much as you prefer.

   Uses Prepared sashimi slices for the simple option · Wasabi from the simple dip setup

6. 6

   Step 6: For the simple option, pick up the sashimi slice and dip it in the prepared soy sauce just before eating.

   Uses Prepared sashimi slices for the simple option · Soy sauce from the simple dip setup

7. 7

   Step 7: Serve the simple option promptly. Keep any remaining sashimi refrigerated within its supplier’s raw-use limits; do not leave the plate standing warm while making another sauce. Skip the other sauce branches when this is your selected option.

   Uses Remaining prepared sashimi for the simple option · Simple dipping setup

8. 8

   Step 8: Sweetened soy option only: put its 1 tsp sake and 1 tsp mirin in a large microwave-safe bowl. Microwave for 40 seconds at 600 W, then handle carefully. Brief heating does not guarantee that all alcohol has evaporated.

   Uses 1 tsp sake, for the sweetened soy dip · 1 tsp mirin, for the sweetened soy dip

9. 9

   Step 9: Transfer the heated sake-and-mirin mixture to a smaller bowl. Add this option’s 25 ml dark soy sauce and 1 tsp water, plus its pinch of dashi granules if desired. Mix and refrigerate until chilled before serving.

   Uses Heated sake and mirin for the sweetened soy option · 25 ml Japanese dark soy sauce, for the sweetened dip · 1 tsp water, for the sweetened dip · 1 pinch dashi granules, for the sweetened dip (optional)

10. 10

    Step 10: Serve the two sashimi portions with the chilled sweetened soy dip, dipping pieces as desired. Keep unused sashimi refrigerated within its supplier’s raw-use limits. Skip the simple and sesame sauce branches when this is your selected option.

    Uses Prepared sashimi slices for the sweetened option · Chilled sweetened soy dip, as desired

11. 11

    Step 11: Sesame option only: put its 1 tbsp sake in a microwave-safe bowl and microwave for 50 seconds at 600 W. Handle carefully; this short heating is not a guarantee of complete alcohol removal.

    Uses 1 tbsp sake, for the sesame dip

12. 12

    Step 12: Mix the heated sake with the ½ tbsp toasted sesame oil, ½ tsp garlic paste, ⅛ tsp rice vinegar and one pinch each of black pepper (1 pinch), toasted white sesame seeds (1 pinch) and sugar (1 pinch). Stir until the sugar dissolves and the ingredients are well dispersed. Add the 1 tsp chopped green onions if desired, then refrigerate until chilled.

    Uses Heated sake for the sesame option · ½ tbsp toasted sesame oil, for the sesame dip · ½ tsp garlic paste, for the sesame dip · ⅛ tsp rice vinegar, for the sesame dip · 1 pinch ground black pepper, for the sesame dip · 1 pinch toasted white sesame seeds, for the sesame dip · 1 pinch sugar, for the sesame dip · 1 tsp finely chopped green onions, for the sesame dip (optional)

13. 13

    Step 13: Serve the two sashimi portions with the chilled sesame dip, dipping pieces as desired. Keep unused sashimi refrigerated within its supplier’s raw-use limits. Skip the other dipping-sauce branches when this is your selected option.

    Uses Prepared sashimi slices for the sesame option · Chilled sesame dip, as desired