Sake Sashimi

Silky, clean-tasting slices of salmon are served simply to showcase their rich flavor and buttery texture. Shiso adds a fresh herbal note, while soy sauce, wasabi, and pickled ginger provide sharp, savory contrast.

Safety Warning

Use only sashimi-grade salmon intended for raw consumption from a reputable supplier, keep it properly refrigerated, and consume promptly. Raw fish can carry parasites or harmful bacteria if handled or sourced improperly.

Nutrition · per serving

236kcal

21gProtein

5gCarbs

14gFat

0.3gFiber

2 servings

Ingredients

5 items

Sashimi platter

sashimi-grade salmon fillet, skinless and pin-boned200 g

shiso leaves4 leaves

pickled ginger30 g

wasabi10 g

soy sauce30 ml

Tips

•Buy only clearly labeled sashimi-grade or raw-consumption-grade salmon from a trusted fishmonger.
•If the salmon is very soft, chill it in the freezer for 5-8 minutes before slicing to firm it slightly.
•Traditionally, a little wasabi may be placed directly on the fish, then the sashimi is lightly dipped fish-side first into soy sauce.
•A garnish of shredded daikon is common, but omitted here to keep the recipe within the 10-minute target.

Steps

1
Chill a serving plate for a few minutes if possible. Pat the salmon very dry with kitchen paper; a dry surface makes cleaner slices and a better glossy finish. Stack or fan the shiso leaves on the plate, and place the pickled ginger, wasabi, and a small dish of soy sauce alongside for serving.
200 g sashimi-grade salmon fillet, skinless and pin-boned4 leaves shiso leaves30 g pickled ginger10 g wasabi30 ml soy sauce
2
Using a very sharp knife, slice the salmon across the grain into even sashimi slices about 5-7 mm thick. Wipe the blade between cuts for neat edges, and use one long pulling motion rather than sawing to avoid tearing the flesh.
200 g sashimi-grade salmon fillet, skinless and pin-boned
3
Arrange the salmon slices slightly overlapping over the shiso leaves. Serve immediately with the wasabi, pickled ginger, and soy sauce on the side. For the best texture, eat the sashimi cold but not icy.
200 g sashimi-grade salmon fillet, skinless and pin-boned4 leaves shiso leaves30 g pickled ginger10 g wasabi30 ml soy sauce

Origin & History

Sashimi is one of Japan's most iconic preparations, highlighting the pure flavor and texture of exceptionally fresh raw seafood. Salmon became especially widespread in modern Japanese sashimi culture in the late 20th century, and sake sashimi is now a popular staple in homes and restaurants alike.

japanese sashimi salmon pescatarian no-cook beginner

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Steps

Chill a serving plate for a few minutes if possible. Pat the salmon very dry with kitchen paper; a dry surface makes cleaner slices and a better glossy finish. Stack or fan the shiso leaves on the plate, and place the pickled ginger, wasabi, and a small dish of soy sauce alongside for serving.

200 g sashimi-grade salmon fillet, skinless and pin-boned4 leaves shiso leaves30 g pickled ginger10 g wasabi30 ml soy sauce

Using a very sharp knife, slice the salmon across the grain into even sashimi slices about 5-7 mm thick. Wipe the blade between cuts for neat edges, and use one long pulling motion rather than sawing to avoid tearing the flesh.

200 g sashimi-grade salmon fillet, skinless and pin-boned

Arrange the salmon slices slightly overlapping over the shiso leaves. Serve immediately with the wasabi, pickled ginger, and soy sauce on the side. For the best texture, eat the sashimi cold but not icy.

200 g sashimi-grade salmon fillet, skinless and pin-boned4 leaves shiso leaves30 g pickled ginger10 g wasabi30 ml soy sauce