Sake Sashimi Recipe

Inspect and chill

Confirm the salmon is sushi-grade and has been kept refrigerated. Keep the fillet chilled on ice or in the refrigerator until ready to slice to maintain firm texture and food safety.

Pat dry

Rinse the fillet briefly under cold water if needed, then pat completely dry with paper towels. Place the fillet on a clean cutting board.

Remove pin bones

Feel along the center of the fillet for pin bones. Use fish tweezers or clean needle-nose pliers to gently pull out any pin bones in the direction they lie.

Trim

Trim away any discolored edges, excess fat, or sinew. Leave a uniform piece of flesh for even slices.

Sharpen and chill your knife

Use a long, very sharp sashimi/yanagiba or slicing knife. Run it under cold water and dry, or place it briefly on a damp cloth to keep the blade cool for cleaner cuts.

Cutting technique

Hold the fillet steady with your non-dominant hand (use a paper towel to protect fingers). Slice at a slight angle toward you in a single smooth stroke, avoiding a sawing motion. Aim for slices 5–7 mm thick (about 1/4 inch), lengthwise across the grain for tender pieces. Yield should be roughly 18–24 slices depending on thickness.

Plate arrangement

Fan the slices on a chilled plate or on a bed of shredded daikon (tsuma). Arrange shiso leaves alongside and tuck small portions of pickled ginger on the plate.

Wasabi and soy sauce

Spoon wasabi onto a small condiment dish and pour soy sauce into a shallow dipping dish. Guests may mix a small amount of wasabi into soy sauce at the table if desired, but traditional etiquette is to dab a little wasabi on the fish and then dip the fish (not the rice, since this is sashimi) lightly into soy sauce.

Lemon/sudachi

Offer lemon or sudachi wedges for an optional light citrus finish. Advise using sparingly — a quick squeeze over one slice can brighten the flavor.

Garnishes

Sprinkle toasted sesame seeds lightly over some slices if desired and scatter thinly sliced scallion and microgreens for color and aroma.

Serve immediately after slicing while the fish is cold and fresh. Provide small plates, chopsticks, soy sauce, wasabi, and pickled ginger for each diner. Keep remaining salmon chilled on ice and consume within the same meal for safety and best quality.