Salmon Sashimi with Ponzu

I’ve shared quite a few Japanese recipes here, but somehow never a sashimi one until now. Since it’s hard to find sushi grade or sashimi-grade fatty tuna where I live, I chose something fresh and simple: Salmon Sashimi with Ponzu.

What is Salmon Sashimi?

Salmon Sashimi is thinly sliced raw salmon often served with Ponzu sauce or plain soy sauce. Ponzu is a light citrus-based mix of soy sauce, mirin, and dashi. It is tangy, salty, and rich in umami. It makes a wonderful dipping sauce or dressing and adds balance and brightness to the salmon.

Unlike sushi that includes vinegared rice, sashimi focuses on the freshness and texture of the fish. The key is using sashimi grade salmon that has been flash frozen to make it safe to eat raw. When sliced correctly, the salmon tastes smooth and tender and almost melts in your mouth.

You can use several kinds of salmon for sashimi:

Atlantic Salmon Sashimi – The most common type with a mild taste and soft texture that suits many palates.

Red Salmon Sashimi – Also called Sockeye Salmon, it has a deeper colour and a stronger taste for those who prefer a bolder bite.

White Salmon Sashimi – Also known as King Salmon, it has a buttery richness and a delicate texture that feels silky when eaten.

Coho Salmon Sashimi – A leaner variety that keeps a tender texture and a gentle, balanced taste.

Chum Salmon Sashimi – Also called Keta Salmon, it has a pale colour and a light, clean taste that pairs well with Ponzu sauce.

How to Make Salmon Sashimi with Ponzu

Step 1: To make the Ponzu sauce, combine all the ingredients apart from the salmon in a small bowl and whisk together.

Step 2: Serve with the salmon sashimi.

How to Cut Salmon for Sashimi

• Keep the salmon well chilled before slicing, as slightly firm fish is easier to cut cleanly and helps you achieve thin, even slices that hold their shape. For best results, slice against the grain using long, smooth strokes.
  
• Use a long, sharp knife and cut in one smooth motion rather than sawing back and forth, as this can damage the texture. Wipe the blade between slices for a neat finish. If you prefer, ask your fishmonger to remove the bones and slice the salmon for you.
  
• Cut the salmon into thin, even slices, about 5 mm – ¼ inch thick, keeping the texture tender and smooth when served.

Extra Help from the Kitchen

Chill the Serving Plate – Use a cold plate to keep the sashimi fresh and firm. It also helps the presentation stay neat and appetising, especially in warm weather.

Make the Ponzu Ahead of Time – Mixing the sauce a few hours early allows the flavours of soy, citrus, and mirin to blend naturally. Store it in the fridge and whisk it again before serving.

Pat the Salmon Dry – Lightly pat the salmon with a paper towel before slicing to remove excess moisture. This helps the slices look cleaner and improves presentation on the plate.

Check for Pin Bones – Run your fingers along the salmon to check for any remaining pin bones. Remove them with tweezers for a smoother texture when eating.

Variations and Twists

Spicy Salmon Sashimi – Add a few drops of chilli oil or a touch of grated ginger for gentle heat that enhances the flavour of the sashimi.

Salmon Roe Sashimi – Sprinkle a small amount of salmon roe over the sashimi to give extra texture and a subtle saltiness that works well with the citrus dressing.

Salmon Sake Sashimi – Prepare the salmon in the traditional Japanese way known as sake sashimi, using thin, even slices of fresh salmon served with Ponzu sauce for balance.

Vegan Salmon Sashimi – Create a plant-based version by marinating thin slices of carrot or tomato in soy sauce and seaweed stock to mimic the smooth texture of real sashimi.

Storage and Shelf Life

Salmon Sashimi is best enjoyed fresh and should be eaten soon after slicing. Raw fish does not keep well once prepared, and chilling it for too long affects both taste and texture.

For the Ponzu sauce, keep it in a sealed jar or bottle and use it within 3–5 days for the freshest flavour, or store it for up to 1 month if tightly sealed in the refrigerator. Give it a quick whisk before serving, as the ingredients may separate slightly.

Ways to Use Ponzu Sauce

Dressing – Mix with a little sesame oil and use on salads or cold noodle bowls for a refreshing citrus flavour.

Marinade – Combine with garlic and ginger for a quick and flavourful base for chicken, tofu, or thinly sliced beef.

Dipping Sauce – Serve with gyoza, dumplings, or tempura for a light, zesty contrast.

Grilled Seafood – Drizzle over grilled salmon, prawns, or squid to brighten the taste.

Rice or Vegetables – Add a splash over steamed rice or blanched greens for extra flavour without heaviness.

Japanese Recipes and Sides to Pair with Sashimi

• Salmon Nigiri
• Tuna Salad Sushi Roll
• Japanese Pickled Ginger
• Gyoza
• Lemongrass Salmon Skewers