Ingredients:

  • 4 oz (115g) Sushi-Grade Salmon fillet, skinless, pin bones removed
  • Sea Salt Flakes (like Maldon), for finishing (optional)
  • 2 tablespoons Soy Sauce (Japanese, low sodium recommended)
  • 1 teaspoon Wasabi Paste (or fresh wasabi, grated)
  • 1 tablespoon Pickled Ginger (gari), thinly sliced
  • 1/4 cup Daikon Radish, finely grated (optional)
  • Shiso Leaves, for garnish (optional)
  • Lemon wedges, for garnish (optional)

Instructions:

  1. Wrap the salmon tightly in plastic wrap and chill in the freezer for 15-20 minutes to make slicing easier.
  2. Portion soy sauce, wasabi, and pickled ginger into small bowls. Grate the daikon radish if using.
  3. Remove the salmon from the freezer. Using a sharp knife, slice the salmon against the grain at a slight angle into ¼-inch (6mm) thick slices.
  4. Arrange the salmon slices attractively on a serving platter or individual plates. Sprinkle with sea salt flakes (if using). Garnish with shiso leaves and lemon wedges, if desired. Serve immediately with the prepared condiments.