🍣 Salmon sashimi
Salmon sashimi is a simple Japanese plate of sashimi-grade salmon fillet, served with fine threads of daikon radish and fresh shiso leaves. The bright orange slices are soft and buttery, with a rich, mild flavour. The crisp daikon and the minty, peppery shiso freshen the palate between bites. It is served chilled as a light starter or as part of a larger sashimi selection.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g sashimi-grade salmon fillet
- 150 g daikon radish
- 6 fresh shiso leaves
- Wasabi paste (optional)
Method
- Remove any bones and skin and cut the salmon against the grain into slices about 7 mm thick.
- Peel the daikon and cut it into very fine threads; soak in cold water for 5 minutes and drain well.
- Pile the daikon on chilled plates, lay a shiso leaf alongside and arrange the slices over it. Serve at once.
How to make it lighter
- Salmon is the richest of the common sashimi fish — mix it with leaner fish for a lighter plate.
- Eat plenty of the daikon — it adds crunch and volume for very few calories.
- Sashimi without rice is a much lighter plate than nigiri or rolls.
History
Raw salmon is a relatively recent addition to Japanese sashimi: it became popular from the late 20th century, when farmed salmon safe to eat raw was imported, and is now among the best-loved choices.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →