Thin slices of sushi-grade salmon will melt in your mouth in this Salmon Sashimi with Ponzu recipe. It’s just about the easiest Japanese appetizer on the planet, and so impressive!
- Using a very sharp knife, cut the salmon into thin, even slices, about 1/4 inch thick. Set aside.
- Drizzle the Ponzu sauce onto the bottom of a serving dish. Place the salmon slices on top of the sauce in a single layer, overlapping the slices slightly. I used a long rectangular dish for presentation.
- Top the fish with slices of cucumber and black sesame seeds.
- Serve with pickled ginger and wasabi paste on the side.
- You can buy sushi-grade salmon at select grocery stores, like Whole Foods. I often buy mine at my local Asian market.
- Make sure you are buying the freshest fish! Look for color (deep orange), smell (NO odor at all), and check the arrival date.
- Use a very sharp knife for the best cuts. You’ll want to cut the salmon into thin, even slices.
- This appetizer will also work as a main course, but you’ll have to buy more fish! Serve it with a side of steamed rice!
Keywords: salmon sashimi recipe, salmon sashimi sauce, fresh salmon sashimi, sashimi grade salmon recipes