How to Make Salmon Sashimi

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I love eating salmon sashimi but always eating out for sushi can be quite pricy. If you’re tight on a budget or want to have a sushi night, you can buy a raw salmon fish at the store and make it ‘sushi grade’ which means that it’s safe to consume raw.

I learned this method from my parents’ sushi restaurant. This freezing method is also used at all sushi restaurants to ensure the fish can be eaten raw. To ensure your salmon sashimi is safe to eat or ‘sushi grade,’ follow my recipe below. This is raw salmon so please consume at your own risk and know where your fish comes from. If you’re pregnant, etc. consult a doctor before eating raw salmon.

FARMED SALMON VS. WILD

I chose to buy farmed salmon because where I get my salmon (Faroe Island Salmon, Sustainably Farmed to be exact) the salmon is raised in a sizeable contained area so they are able to swim in their natural habitat and eat their own natural diet. This type of salmon has a lower chance of pesticides compared to wild salmon where I don’t know what foods they have been eating.

Personally it all comes down to knowing where you are getting your salmon. I buy the highest grade quality I can get to ensure that I won’t get sick. It is up to you as a consumer to make the judgement of where you get your fresh salmon to make your salmon sashimi. I highly suggest to do some research to understand where your salmon is coming from and understand if the salmon’s living conditions allow you to prepare it raw at home. Your local fish market (not your nearest grocery store salmon like Costco, Ralph’s or Safeway) would be super helpful ◡̈

INGREDIENTS YOU NEED FOR YOUR SALMON SASHIMI:

• fresh farmed salmon (Faroe Island Salmon, Sustainably Farmed)
• salt
• freezer bag (ziplock freezer bags or any that prevent freezer burn is great!)

yuzu aioli (optional):

• yuzu hot sauce
• olive oil

STEPS TO MAKE THE SALMON SASHIMI:

1. Get fresh salmon from your local market. I am using 1 pound salmon fillet.
2. Pat the salmon dry with a paper towel. Add 1 teaspoon salt (per pound) and let it sit for 20 minutes. You will see that water will start coming out
3. Rinse salmon with running water.
4. Pay salmon dry with a paper towel, and store in a freezer bag.
5. Freeze salmon for at least 7 days at -4°F (-20°C) to a month to kill parasites.
6. When you’re ready to eat the salmon, defrost in the refrigerator the night before.
7. Take salmon out of the refrigerator before eating and pat dry with a paper towel. Slice and serve. I like to eat with sushi rice and dip with wasabi & soy sauce. If you have salmon skin left, don’t throw it away. Fry in some oil for 5-7 minutes until crispy. It tastes like chips!
8. Optional: I served the salmon sashimi with yuzu aioli for a slight citrus note. You can also serve the sashimi with lemon, cucumbers, and avocado.

Check out this delicious salmon sushi recipe below:

• salmon with spicy crab sushi – my favorite sushi combination from my parent’s restaurant

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