Salmon Rose Sashimi Salad
Salmon folded into a rose over dressed seaweed. All the work is in choosing the fish and slicing it cleanly.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
- Level
- Medium
Photo: Desativado / Pexels
Sashimi is a lesson in restraint: a sharp knife, a cold plate and nothing extra. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. Ponzu is soy sauce brightened with citrus; it is lighter than plain soy and perfect with raw fish. Double the recipe for a crowd; the method scales easily.
Method
Clear a cutting board, wipe a long sharp knife clean and set a damp towel nearby for wiping the blade between slices.
Prepare the garnishes: soak the wakame in water for 5 minutes, then drain and squeeze.
Cut the salmon hira-zukuri style: rectangular slices about 1/4 inch thick, each made in a single smooth stroke.
Overlap five slices of salmon in a line, then roll them up from one end to form a rose and set it on the dressed seaweed.
Toss the drained wakame with 1 tablespoon rice vinegar, 1 teaspoon soy sauce and a few drops of sesame oil.
Fan the slices across the chilled plate, leaving space so each piece is easy to lift.
Spoon or serve ponzu on the side, add a small mound of wasabi and eat within 20 minutes.
Chef's note
Always ask your fishmonger what they sell for raw consumption.
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