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Salmon Sashimi (with 3 kinds of dipping sauce)
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Salmon Sashimi (with 3 kinds of dipping sauce)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
30 mins
Total Time
30 mins
Servings: 2 servings
Course: Side Dish, Main Course, Appetizer, Lunch
Cuisine: Japanese

Ingredients

Salmon sashimi
  • 200 g salmon block of fresh sashimi grade
  • salt for sprinkling
Soy sauce and wasabi (most recommended)
  • 1 tbsp dark soy sauce
  • 1 tsp wasabi paste
Sashimi soy sauce (sweetened)
  • 1 tsp sake
  • 1 tsp mirin
  • 25 ml dark soy sauce
  • 1 tsp water
  • 1 pinch dashi granules optional
Salt and sesame sauce
  • 1 tbsp sake
  • ½ tbsp sesame oil toasted
  • ½ tsp garlic paste
  • ⅛ tsp rice vinegar
  • 1 pinch black pepper ground
  • 1 pinch sesame seeds
  • 1 pinch sugar
  • 1 tsp green onion optional, finely chopped

Instructions

Sashimi
    Cup of Yum
  1. Pat the surface of 200 g block of fresh sashimi grade salmon dry using kitchen paper. Sprinkle salt evenly over a container and place the salmon block with the silver side (skin side) facing down. Sprinkle more salt over the top and sides of the salmon.
  2. Place the container in the fridge at a slight incline (place a small bowl or box under one side) to allow the liquid to drip down. Let it rest for 15-20 minutes in the refrigerator.
  3. Gently wipe off the salt and pat the surface dry with kitchen paper before slicing the block of salmon into bite-size pieces using your preferred method. (See in post for how to cut sogigiri style and hirazukuri style.)
Sashimi soy sauce (simple)
  1. Pour 1 tbsp dark soy sauce into a bowl and place 1 tsp wasabi paste on the side. (It is considered bad manners to mix soy sauce and wasabi together.)
  2. Use your chopsticks to take your preferred amount of wasabi and spread it on the top of the sashimi.
  3. Pick up the sashimi and dip it in the soy sauce.
  4. Eat and enjoy!
Sashimi soy sauce (sweetened)
  1. Pour 1 tsp sake and 1 tsp mirin into a large heatproof bowl and microwave for 40 seconds at 600W. (This will burn off the alcohol.)
  2. Transfer them to a smaller bowl and add the 25 ml dark soy sauce, 1 tsp water and 1 pinch dashi granules. Mix well and chill before serving.
  3. Dip the sashimi and enjoy!
Salt sesame sauce
  1. Pour 1 tbsp sake into a heatproof bowl and microwave for 50 seconds at 600W. (This is to burn off the alcohol.)
  2. Remove the bowl from the microwave and add ½ tbsp toasted sesame oil, ½ tsp garlic paste, ⅛ tsp rice vinegar, 1 pinch ground black pepper, 1 pinch sesame seeds and 1 pinch sugar. Mix thoroughly until the sugar has dissolved and all the ingredients are well distributed. Add 1 tsp finely chopped green onions for a refreshing taste and color (optional). Chill before serving.
  3. Dip the sashimi and enjoy!

Notes

  • Each sauce recipe is for 2 servings. (The 3 sauces together are enough for 6 servings.)