Salmon Sashimi Recipe

Inspect and Chill

Keep the sashimi-grade salmon cold until just before slicing. Pat the salmon dry with paper towels to remove excess moisture; this helps achieve clean slices.

Trim and Slice

Using a very sharp, preferably long sashimi or fillet knife, trim any remaining membranes. Slice the salmon against the grain into 1/4-inch (6 mm) thick slices. Aim for even, smooth strokes; rotate the fish as needed to get uniform pieces. Arrange slices on a chilled plate slightly overlapped.

Season

Lightly sprinkle the salmon slices with the sea salt and freshly ground black pepper, then drizzle the lemon juice evenly over the top. Let sit 1–2 minutes to allow flavors to settle.

Halve and pit the avocado. Scoop the flesh into a bowl and slice or gently mash with a fork if you prefer a textured bed. Stir in the rice vinegar and a pinch of salt to brighten the flavor. If serving individual pieces, you can fan thin avocado slices beside or under the salmon, or form a small quenelle/bed with the mashed avocado.

Place a small spoonful of avocado next to or beneath each salmon slice or create one communal avocado bed for the plate. Add a few drops of toasted sesame oil over the avocado if desired.

Prepare Onions

Separate the thinly sliced onion into thin rings or strands. Pat dry if any moisture is present. In a small bowl, combine the all-purpose flour and cornstarch.

Make Light Batter

Add the cold sparkling water to the flour mixture and stir briefly to make a thin, lacy batter — it should cling lightly to the onion strands, not fully coat them as a thick batter. Chill the batter briefly while heating oil.

Fry Until Crisp

Heat neutral oil in a small heavy skillet or saucepan over medium-high heat to about 350°F (175°C). Working in small batches, toss onion strands in the batter so they have a light coating, then carefully drop into the hot oil and fry until golden brown and crisp, about 45–90 seconds per small batch. Use a slotted spoon to transfer to a paper-towel-lined plate and immediately season lightly with a pinch of salt. Repeat with remaining onions. If desired, toss the hot crispy onions with toasted sesame seeds for extra flavor.

Arrange the avocado and salmon on a serving plate. Scatter a small handful of crispy onions over the salmon slices to provide crunch. Sprinkle furikake or toasted sesame flakes lightly over the dish (optional). Drizzle the extra-virgin olive oil in a thin stream and finish with a few drops of toasted sesame oil for aroma.

Garnish with microgreens or thinly sliced scallions. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.