Sashimi recipe is delicious and usually requires simple and quick elaborations, which is great. Marinated, steamed, grilled, papillote, marinated, baked and of course raw.
This recipe for preparing salmon sashimi will surprise you with how easy it is. Sashimi is basically raw fish or shellfish and cuts into slices. So a priori making the recipe does not have much mystery beyond having a very good raw material.
That yes, to do well and with all the guarantees to eat without fear of anisakis. For that, you must follow the step by step. Know these tricks for freezing, obtaining the piece of salmon. Its cut and thickness and of course my accompaniment suggestion.
If you are interested in Japanese food you will surely love our post. It is about how to prepare sushi at home step by step. All this, with tricks for a bowl of perfect rice. You can make a recipe at home. You can love sushi, eat it in large quantities, and do it at home. It is economical, fun and comes out great. You will also like this recipe for chicken teriyaki with basmati rice.
Also, if you want to complement your menu with other Asian recipes, choose the Chinese salad. All this with its homemade sweet and sour white sauce. The spring rolls baked with their homemade sweet and sour Chinese sauce, the classic rice three delights.
Also, the chop suey chicken with vegetables and rice, chicken with almonds in the Chinese style or if you love the sweet-salty contrasts. Nothing better than this juicy chicken with pineapple in the Chinese style or the traditional sweet and sour pork in the Chinese style.
INGREDIENTS FOR THE RECIPE OF SALMON SASHIMI RECIPE WITH WASABI, GINGER AND SOY SAUCE
Loins of fresh salmon, the amount you prefer.
Accompaniment, always optional and to taste:
Soy sauce. *
Ginger pickled in sheets. *
* All these ingredients can be obtained in any store, both physical and online, that sell Asian or more specifically Japanese food products. In any case, it is increasingly common to see them in the international products section of some supermarkets.
PREPARATION, HOW TO MAKE SALMON SASHIMI WITH WASABI, GINGER AND SOY SAUCE
The first step to prepare this sashimi begins long before cutting, as it is necessary to freeze the fish to avoid the famous anisakis. The usual recommendations were to freeze it between 24 and 48 hours. But now there is even talk of 5 days.
I have recently decided to have some salmon loin frozen to make it available whenever I want since we love it at home and when we have a craving for sashimi, sushi or tartar we do not have to wait for so many days to prepare it.
To defrost it, pass the salmon from the freezer to the refrigerator the day before preparing it.
The most usual thing is to have a salmon loin like the one I used. The first thing to do is cut the outer end to stay with a piece as straight as possible. That end you can eat it equally but to present a good plate of sashimi is not very aesthetic.
Detach the skin of the salmon by passing a knife underneath and trying to stay alone with the orange flesh, we are not interested in those gray-brown streaks that are usually in contact with the skin.
FINALLY WITH THE SASHIMI RECIPE
We already have the salmon loin prepared to be cut, now simply cut it into slices with a very sharp knife and a little inclined to obtain an oblique cut. The thickness of the slices should not be fine but neither should it be exaggerated, the pieces of salmon should be consistent.
Place the slices of salmon gracefully on a flat plate and accompany them with whatever you prefer. In this case, you can put on the plate a little wasabi. Also a bit of pickled ginger and also a little dish with soy sauce.
What I usually do is put a bit of wasabi on top of the slice of salmon that I want to eat with a bit of ginger, I take it all together with some chopsticks, dip it a little in the soy sauce and in my mouth.
Check the video about sashimi recipe
Also, check this article about the top 35 sashimi recipe.
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