Step 1: Choose the Right Salmon

Always choose sushi-grade salmon, which has been flash-frozen to eliminate parasites. Ask your fishmonger if it’s safe for raw consumption. Look for firm texture, vibrant orange-pink color, and no strong fishy smell.

Step 2: Prepare Your Tools

Sterilize your knife and cutting board. Place the salmon in the refrigerator or freezer for about 10–15 minutes to firm it up. This makes slicing easier and more precise.

Step 3: Remove the Pin Bones

Lay the salmon fillet skin-side down. Run your fingers along the flesh and use tweezers to remove any small pin bones you feel.

Step 4: Slice the Salmon

Using a very sharp sashimi knife, slice the salmon against the grain into thin, even pieces (about ¼ inch thick). The classic hirazukuri cut is a rectangular slice used for sashimi.

Pro tip: Wipe the blade clean after each slice to keep cuts clean and even.

Step 5: Plate the Sashimi

Arrange the slices neatly on a chilled plate. Garnish with daikon radish, shiso leaves, and lemon slices. Serve with wasabi, soy sauce, and pickled ginger on the side.