Sake-sashimi Recipe

Name: Tanuki River Landings Sake-Sashimi Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz Faroe Island salmon, sashimi-grade (skinless, pin-boned); 1 tsp Kosher salt; 1 tsp Granulated sugar; 0.5 each Lemon (for juice); 0.5 cups Soy sauce (light/shoyu) for serving; 1 tsp Wasabi paste; 3 tbsp Pickled ginger (gari); 1 tbsp Fresh chives, finely sliced; 1 tsp Toasted sesame seeds (white or black); 0.25 cups Microgreens (optional); 1 tbs Rice vinegar; 1 tbs Mirin; 1 tsp Light soy sauce; 0.5 tsp Yuzu or lemon zest; 1 tsp Neutral oil (grapeseed or light olive oil)

Inspired by Tanuki River Landing

Time25m

Serves2

Faroe Island Salmon

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Ingredients

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Salmon & Fish Prep

12 oz Faroe Island salmon, sashimi-grade (skinless, pin-boned)

1 tsp Kosher salt

1 tsp granulated sugar

1/2 each Lemon (for juice)

Accompaniments & Garnishes

1/2 cups Soy sauce (light/shoyu) for serving

1 tsp Real wasabi (it makes a difference)

3 tbsp Pickled ginger (gari)

1 tbsp Fresh chives, finely sliced

1 tsp Toasted sesame seeds (white or black)

1/4 cups Microgreens (optional)

Optional Citrus-Soja Dressing

1 tbs Rice vinegar

1 tbs Mirin

1 tsp Light soy sauce

1/2 tsp Yuzu or lemon zest

1 tsp Neutral oil (grapeseed or light olive oil)

Method

Salmon & Fish Prep

Check and Chill

Confirm the Faroe Island salmon is sashimi-grade and has been kept properly chilled. Work on a clean cutting board and use a very sharp sashimi/fillet knife. Keep a bowl of ice water nearby to gently chill the blade if it warms.

Trim

Lay the salmon on the board. Trim away any remaining thin silver skin, bloodline, or ragged edges with short, precise cuts so you have a clean rectangular fillet for even slices.

Light Cure (optional, recommended for slightly firmer texture and brighter flavor)

Mix kosher salt and granulated sugar. Evenly sprinkle the salt-sugar mixture over both sides of the fillet (use all). Squeeze the juice from half a lemon and brush lightly over the fillet. Place salmon on a small rack over a tray, cover lightly with plastic wrap, and refrigerate 10–20 minutes. This draws out minimal moisture and firms the flesh without fully curing. After 10–20 minutes, rinse gently under cold water to remove excess salt and sugar, pat dry thoroughly with paper towels, and return to the board chilled.

Slice

Hold the fillet steady with your non-cutting hand (fingers curled). Using long, single strokes with the sharp knife, slice the salmon at about a 45-degree angle for sashimi or slightly thicker for nigiri. For sashimi: 1/4 inch to 3/8 inch (about 6–9 mm) thick slices. Aim for uniform pieces — you should get about 10–12 slices from 12 oz depending on thickness. Wipe the blade with a damp cloth between strokes for the cleanest cuts.

Accompaniments & Garnishes

Arrange the slices on a chilled plate or wooden sushi board, fanning them slightly so each piece is visible. If serving as nigiri, form small oblong rice beds and place a slice over each (rice not included in ingredients; this recipe is primarily sashimi).

Place small rameons or dishes of soy sauce on the side. Put a small smear or quenelle of wasabi on the plate (or offer wasabi in a small dish) and a neat pile of pickled ginger. Sprinkle the finely sliced chives and toasted sesame seeds lightly over the salmon slices. Add microgreens sparingly for color and a fresh note.

If you made the optional citrus-soja dressing, drizzle a few drops over select pieces or serve it on the side for dipping.

Optional Citrus-Soja Dressing

Whisk the rice vinegar, mirin, light soy sauce, zest, and neutral oil in a small bowl until combined. Taste and adjust balance — it should be bright and slightly sweet-salty. Use immediately or refrigerate up to 3 days. Bring to near-room temperature before serving if chilled.