Entree: China – 三文鱼刺身 ➤ Sānwènyú cìshēn (Salmon sashimi)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 8 oz (225 g) sashimi-grade salmon, skin removed
- 3 tbsp (45 ml) soy sauce for dipping
- 1 tsp (5 g) wasabi paste
- 1/2 cup (50 g) shredded daikon for garnish (optional)
- 2 shiso leaves or 2 sprigs of cilantro for garnish (optional)
- Pickled ginger for serving (optional)

Instructions

1. Keep the salmon well chilled; using a very sharp, long knife, slice the salmon against the grain into 1/8–1/4 inch (3–6 mm) thick slices on a single clean cut per slice to preserve texture.
2. Arrange slices on a chilled plate over shredded daikon or shiso leaves if using.
3. Serve immediately with small dishes of soy sauce and wasabi and pickled ginger on the side; diners dip fish lightly in soy, with or without a touch of wasabi.
4. Consume promptly for freshness and food safety; do not leave sashimi at room temperature for extended periods.