Salmon Sashimi

Step 1

Remove your 8 oz sushi-grade salmon fillet from the refrigerator 5 minutes before serving — salmon at near-room temperature (around 50°F) will have better flavor and texture than ice-cold fish. Pat it completely dry with paper towels and place it on a cutting board.

Step 2

Fill a bowl with ice water and place it nearby — you'll use it to keep your knife cold, which prevents the fish from tearing and ensures clean cuts.

Step 3

Dip a very sharp, long-bladed knife (at least 8 inches) into the ice water and shake off excess. Using one smooth, single-stroke motion (never saw back and forth), slice the salmon against the grain at a 45-degree angle into pieces about 1/4-inch thick. After every 2–3 slices, dip the blade in ice water again. You should get 12–14 slices total.

Step 4

Arrange the salmon slices on a chilled plate by overlapping them slightly in a single row or circular pattern — the overlapping shows off each slice and creates visual elegance.

Step 5

Place 1 teaspoon of wasabi paste and 2 tablespoons of pickled ginger on the plate alongside the salmon. Pour 3 tablespoons of low-sodium soy sauce into a small dipping bowl.

Step 6

Serve immediately. To eat, add a tiny dab of wasabi to each slice (wasabi is very potent — start small), dip in soy sauce, and eat in one bite. The pickled ginger between bites refreshes your palate.