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Salmon Sashimi

Salmon Sashimi

Japanese
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21 minutes
4 people
Easy≤30 min & ≤6 steps

21 min · 5 steps

Easy: ≤30 min and ≤6 steps

170 kcalper person
Protein 20g
Carbs 2g
Fats 9g

About this dish

Sashimi-grade salmon sliced into clean, glossy pieces and served simply with shredded daikon, pickled ginger and soy sauce for dipping. The quality of the fish is the entire recipe.

Allergy Info

Gluten, Soya, Fish

Diet Info

Pescatarian

Ingredients

Fresh Produce

  • Daikonshredded100 g

Fish & Seafood

  • Salmon Filletsashimi-grade, previously frozen, skin removed300 g

Tins & Jars

  • Pickled ginger20 g

Spices & Seasonings

  • Wasabi paste10 g

Oils & Condiments

  • Soy sauce30 ml

Utensils

  • Chopping board
  • Sharp knife

Method

1

Shred the daikon finely into thin threads using a sharp knife or mandoline.

Approx. 6 minutes
2

Pat the salmon fillet dry with kitchen paper.

Approx. 2 minutes
3

Using a sharp knife, slice the salmon on a slight angle into 5mm-thick pieces, wiping the blade clean between cuts.

Approx. 8 minutes
4

Arrange the shredded daikon on a serving plate and lay the salmon slices on top.

Approx. 3 minutes
5

Place a small mound of wasabi paste and a little pickled ginger alongside the salmon, and serve with a small bowl of soy sauce for dipping.

Approx. 2 minutes

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