Sake (fresh Salmon) Recipe

Inspect and chill

Keep the salmon chilled until ready to slice. Confirm it is labeled sushi-grade or previously frozen for parasite safety. Place the fillet on a clean cutting board and pat dry with paper towels.

Light cure (optional, enhances texture and flavor)

Sprinkle sea salt and sugar evenly over both sides of the fillet. Let rest on a wire rack set over a tray in the refrigerator for 10 minutes. After 10 minutes, gently rinse under cold water to remove excess salt and sugar, then pat dry thoroughly.

Slice the salmon

Using a very sharp, long sashimi knife or chef's knife, slice the salmon into even sashimi pieces. For classic sashimi, cut at a 45-degree angle into 1/4-inch to 1/3-inch (6–8 mm) thick pieces. Hold the knife at an angle and make a single smooth stroke per slice; avoid sawing back and forth. Aim for 8–10 slices from a 1/2 lb fillet depending on thickness.

Prepare sauces and toppings

Pour the soy sauce into a small dipping bowl. Portion the wasabi onto a small plate (or mix a small amount into the soy sauce if preferred). Place pickled ginger on the side for palate cleansing. Thinly slice the green onion and have the toasted sesame seeds ready.

Arrange sashimi

Fan the salmon slices on a chilled plate or on a bed of shredded daikon or cucumber ribbons. Leave small spaces between slices so they sit flat and look neat. Tuck shiso leaves or microgreens alongside the fish if using.

Garnish and finish

Scatter the sliced green onion and a light sprinkle of toasted sesame seeds over the salmon. Place lemon wedges on the side; optional diners can squeeze a drop of lemon over a slice. Add pickled ginger and wasabi to the plate for serving.

Serve

Serve immediately while the salmon is cold and fresh. Dip each piece lightly in soy sauce (and wasabi if desired) and enjoy with pickled ginger between bites.