Salmon Sashimi Fan with Cucumber
A simple fan of salmon with cucumber for crunch. Ready in minutes and elegant enough for guests.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 3
- Level
- Medium
Photo: Ramaz Bluashvili / Pexels
With no rice and no cooking, Salmon Sashimi Fan with Cucumber depends entirely on buying well and slicing cleanly. Japanese cucumbers have tiny seeds and thin skin, so there is no need to peel or scoop them. 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. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
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: cut the cucumber into long thin batons.
With a long knife, slice the salmon into even slices and lay them in rows as you go so they keep their shape.
Arrange the slices over the daikon threads or ice, tucking garnishes between the pieces.
Spoon or serve soy sauce on the side, add a small mound of wasabi and eat within 20 minutes.
Chef's note
Slice with the full length of the blade in one pulling motion; sawing tears the flesh.
From the Sashimi and Crudo counter
No rice, no heat, all knife work. Explore more recipes that use the same techniques and pantry.
Browse Sashimi and CrudoNext on the belt
