Salmon sashimi is a famous Japanese delicacy enjoyed all over the world. It consists of thin slices of raw, fresh salmon served chilled. Unlike sushi, sashimi does not include seasoned vinegar rice. Instead, it highlights the pure flavor and buttery texture of the fish. When prepared correctly, it melts in your mouth and offers a rich, clean taste. Making it at home requires careful steps to ensure safety and quality.

You cannot use regular raw fish from the supermarket counter for sashimi. You must buy fish labeled as “sashimi-grade” or “sushi-grade.” This label means the fish was caught quickly and flash-frozen at extremely low temperatures. This freezing process is necessary because it kills any harmful parasites in the raw meat.

When shopping for salmon, look closely at the color and texture. Fresh salmon should have a bright, glossy orange or deep sushioishii.com pink hue. Avoid any pieces that look dull, gray, or have dark brown spots. The flesh should feel firm to the touch, not mushy or slimy. If you can, choose the middle center-cut loin of the fish. This part has an even thickness and beautiful white fat lines, which give the best flavor and make slicing much easier.

The way you cut the fish changes how it feels when you eat it. You must use a very sharp knife, preferably a long Japanese slicing knife. A dull knife will tear the delicate flesh and ruin the smooth texture. Never saw back and forth through the fish. Instead, place the heel of the knife on the fish and pull it back toward you in one single, smooth motion.

There are two primary ways to slice salmon sashimi:

• The Rectangle Slice (Hira-zukuri): This is the most common method. Cut the fish straight down into pieces that are about one-quarter of an inch thick. Cut across the grain of the meat to make the slices tender.
• The Angled Thin Slice (Sogigiri): Hold your knife at a 45-degree angle to the fish. Cut thin, wide sheets. This style breaks down the fibers more, making the fish feel silky and melt instantly on your tongue.

Traditionally, salmon sashimi is served on a bed of shredded white daikon radish, which adds a fresh crunch. Here are three popular ways to flavor and enjoy your sliced salmon:

1. The Classic Style: Dip a plain slice into a small bowl of soy sauce mixed with a touch of green wasabi paste. Eat a piece of pickled ginger between slices to cleanse your palate.
2. The Citrus Ponzu Style: Drizzle a tangy ponzu sauce over the fish. Ponzu is made from soy sauce, mirin, and Japanese citrus juice like yuzu or lemon. This bright acidity balances the rich fat of the salmon.
3. The Hot Oil Carpaccio Style: Arrange the slices flat on a plate. Top them with minced garlic, chopped chives, and toasted sesame seeds. Right before serving, heat a spoon of sesame oil until it smokes, then pour it over the fish to flash-sear the top.

Keep the salmon as cold as possible until the exact moment you slice and serve it. Leave it in the refrigerator or sit the container on top of a bowl of ice while you prepare your workspace. Wash your hands, cutting board, and knife thoroughly with soap and water before touching the fish. Use a plastic or rubber cutting board rather than a wooden one, as wood can trap bacteria. Eat the sashimi immediately after slicing, and never save raw leftovers for the next day.