Salmon Sashimi (with 3 kinds of dipping sauce)
Learn everything you need to know about salmon sashimi, from its surprisingly recent history to how to select, prepare and cut it like a professional!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g sashimi grade salmon (block)
- salt (for sprinkling)
- 1 tbsp Japanese dark soy sauce (koikuchi shoyu)
- 1 tsp wasabi paste
- 1 tsp sake
- 1 tsp mirin
- 25 ml Japanese dark soy sauce (koikuchi shoyu)
- 1 tsp water
- 1 pinch dashi granules (optional)
- 1 tbsp sake
- ½ tbsp toasted sesame oil
- ½ tsp garlic paste
- ⅛ tsp rice vinegar
- 1 pinch ground black pepper
- 1 pinch toasted white sesame seeds
- 1 pinch sugar
- 1 tsp finely chopped green onions (optional)
Instructions
- 1
Pat the surface of 200 g sashimi grade salmon dry using kitchen paper. Sprinkle salt evenly over a container and place the salmon block with the silver side (skin side) facing down. Sprinkle more salt over the top and sides of the salmon.
- 2
Place the container in the fridge at a slight incline (place a small bowl or box under one side) to allow the liquid to drip down. Let it rest for 15-20 minutes in the refrigerator.
- 3
Gently wipe off the salt and pat the surface dry with kitchen paper before slicing the block of salmon into bite-size pieces using your preferred method. (See in post for how to cut sogigiri style and hirazukuri style.)
- 4
Pour 1 tbsp Japanese dark soy sauce (koikuchi shoyu) into a bowl and place 1 tsp wasabi paste on the side. (It is considered bad manners to mix soy sauce and wasabi together.)
- 5
Use your chopsticks to take your preferred amount of wasabi and spread it on the top of the sashimi.
- 6
Pick up the sashimi and dip it in the soy sauce.
- 7
Eat and enjoy!
- 8
Pour 1 tsp sake and 1 tsp mirin into a large heatproof bowl and microwave for 40 seconds at 600W. (This will burn off the alcohol.)
- 9
Transfer them to a smaller bowl and add the 25 ml Japanese dark soy sauce (koikuchi shoyu), 1 tsp water and 1 pinch dashi granules. Mix well and chill before serving.
- 10
Dip the sashimi and enjoy!
- 11
Pour 1 tbsp sake into a heatproof bowl and microwave for 50 seconds at 600W. (This is to burn off the alcohol.)
- 12
Remove the bowl from the microwave and add ½ tbsp toasted sesame oil, ½ tsp garlic paste, ⅛ tsp rice vinegar, 1 pinch ground black pepper, 1 pinch toasted white sesame seeds and 1 pinch sugar. Mix thoroughly until the sugar has dissolved and all the ingredients are well distributed. Add 1 tsp finely chopped green onions for a refreshing taste and color (optional). Chill before serving.