This Salmon Sashimi with Ponzu is made with sushi grade salmon, and drenched in a delicious sauce made out of ponzu sauce, soy sauce and sesame oil.
This melt-in-your-mouth Salmon Sashimi with Ponzu Sauce is a delightful and easy appetizer. This recipe takes minutes to make, perfect for get togethers or date night, and it is always a crowd pleaser. Make sure to use sushi-grade salmon. I also used store bought ponzu sauce, making this recipe a little easier.
This Salmon Sashimi is the ultimate summer appetizer made with the freshest sushi-grade salmon and tossed in a delicious Asian sauce. It is served chilled and pairs well with wonton crackers or tortilla chips. Salmon sashimi with Ponzu is one of my all-time favorite dishes and I always order it at my local sushi restaurant. This dish is so easy to put together, is made with only four ingredients, and is perfect for date night or dinner parties.
Can you eat raw salmon sashimi?
Yes, but it must be sushi grade and I usually prefer to eat farm raised salmon, the levels of parasites and bacteria are lower. The term sushi-grade refers to being previously flash frozen right after the salmon was fished. Like I said, farm-raised salmon is also safe because farmed salmon is not typically susceptible to parasites. Nevertheless, when you buy salmon, just make sure the label says sushi grade, and you’re getting it from a credible grocery store.
Where to buy Salmon Sashimi?
You will need to buy sushi grade salmon from your local fish market or a credible grocery store, like Whole Foods. Make sure to ask the fishmonger if the salmon is sushi grade. Never be afraid to ask them questions. They can also help you prepare any fish in any style you would like.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Sushi Grade Salmon
- Ponzu Sauce
- Soy sauce
- Sesame oil
- Optional: chives and peppers
See recipe card for quantities.
Using a sharp Japanese knife, cut the salmon into thin slices. Slices should be a rectangular shape.
Lay the salmon slices onto a plate.
In a small bowl, add soy sauce, ponzu sauce, and sesame oil and whisk. Pour sauce over salmon.
Optional: garnish with chives and chili peppers. Serve right away.
Hint: Sometimes it helps to freeze the salmon for 30 minutes before slicing to help cut into thin slices.
Salmon: This salmon must be sushi grade. I would go to your local fish market to get the freshest quality salmon.
Sesame oil: You can buy sesame oil in the ethnic food section of your grocery store.
Soy Sauce: I used light soy sauce instead of dark soy sauce.
Ponzu Sauce: Ponzu sauce is basically a citrusy soy sauce, and it’s so refreshing to add in most dishes. If you can’t find ponzu sauce, just mix 3 tablespoons of soy sauce and 1 tablespoon lemon juice.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add sriracha mayo on the side for dipping.
- Deluxe - serve with wonton crackers or chips.
Check out this Miso Tuna recipe!
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Sometimes it helps to freeze the salmon for 30 minutes before slicing to help cut into thin slices.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove