Salmon Sashimi

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fast and easy dish with minimal preparation.


  • 250g raw salmon (sashimi grade)


  1. Cut off the blood line (darker area on side).
  2. Divide and cut the salmon into sections according to the direction of the grain.
  3. Remove the skin of the fillets (if present).
  4. Before cutting, take note of the direction of the grain as you want to make sure you are cutting across it to get the best texture.
  5. Cut straight down if you want small and narrow pieces. If you would prefer wider pieces (similar to those in nigiri) tilt the knife at a 45 degree angle.
  6. Accompany with salmon roe, avocado, and sesame seeds.
  7. Enjoy!


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