This salmon sashimi is a delicious and light appetizer or dinner preparation. Served with fresh wasabi, ginger, soy sauce or a delicious side of soy yuzo citrus ponzu.
¼teaspoonpressed or minced garlicoptional for garlic ponzu sauce
Soy Sauce with Wasabi and Lemon
3tablespoonsoy sauce
¼teaspoonwasabiadjust to desired level of heat
¼teaspoonfresh lemon juice
Optional Garnishes
5-6sliceslemon
½teaspoonwasabi
1tablespoonpickled ginger (thinly sliced)
Instructions
Salmon Sashimi
Slice salmon fish into thin slices (sashimi style, about ¼ inch thick or your preference). Slices should be rectangular shape.
Soy Citrus Yuzu Ponzu Sauce
Mix soy sauce and citrus yuzu ponzu sauce for a delicious dipping sauce. They can also be used as separate dipping sauces. If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu. This garlic ponzu sauce was made popular by the famous Japanese restaurant Nobu.
Soy Sauce with Wasabi and Lemon
Mix soy sauce, wasabi and lemon juice for a delicious dipping sauce. The lemon juice is not traditional but it adds a nice tart flavor.
Optional Garnishes
Wasabi and pickled ginger may also be served as a side.
Notes
***Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agency regarding food safety recommendations.Leftovers and Storage: Eat immediately. Do not store.Salmon Nigiri: Service sliced salmon over oval size mound of sushi rice.Garlic Ponzu Sauce: If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu.