Salmon Sashimi
Prepare fresh salmon sashimi so you can eat it raw at home.
Prep Time10 minutes mins
Freeze for 7 days to 1 month7 days d
Total Time7 days d 10 minutes mins
Course: Appetizer
Cuisine: Japanese
Servings: 4 people
Calories: 161kcal
- 1 pound salmon
- 1 teaspoon salt
Get fresh salmon from your local market. I am using 1 pound salmon fillet.
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.
Rinse salmon with running water.
Pay salmon dry with a paper towel, and store in a freezer bag.
Freeze salmon for at least 7 days at 4°F (-20°C) to a month to kill parasites.
When you're ready to eat the salmon, defrost in the refrigerator the night before.
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!
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.
Calories: 161kcal | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 631mg | Potassium: 556mg | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg