Salmon Sashimi with Ponzu

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Thin slices of sushi-grade salmon will melt in your mouth in this Salmon Sashimi with Ponzu recipe. It’s just about the easiest Japanese appetizer on the planet, and so impressive!

Slices of fresh sashimi salmon on a white platter with sliced cucumbers on top and sprinkles of black sesame seeds, with black chopsticks and a small white bowl of green wasabi on the side.

Beautiful sashimi salmon is gently bathing in citrusy Ponzu sauce for the most delectable appetizer. The flavor is simply incredible!

What ingredients do you need for this Salmon Sashimi with Ponzu recipe?

This dish is beyond easy! There are only three ingredients needed and a few more for garnish. That’s it!

Sushi-grade salmon (This is absolutely required to make this recipe.)
Ponzu sauce
Sliced cucumbers
Garnish: black sesame seeds, pickled ginger, wasabi paste

Where to buy sushi-grade salmon?

Sashimi by definition is made from fresh, raw fish or seafood. It’s important that you know and understand fish’s freshness. Not all grocery stores sell sushi-grade fish. Whole Foods often carries it, as well as some specialty markets. I often buy sushi-grade fish at my local Asian market. Do your research!

How to tell if the salmon is fresh

The first thing that usually can distinguish one good piece of fish from another is the color. If you are a novice sashimi eater or a skilled chef, you probably know that already. Salmon that has a deep orange color definitely tastes better than the pale and light orange one. But the smell test is everything! Every fish is somewhat fishy smelling, but the freshest fish should only have a slight sea smell and NO odor at all. Ask the fishmonger the date the fish came in! Fresh-frozen is always best.

Use a sharp knife to slice the salmon

Start with acquiring a really sharp knife! I can always count on my Shun Chef’s Knife for sharpness. It can be pricey, but if there’s one kitchen tool you will never regret spending money on, it’s a quality knife! Make thin, even slices on this salmon, and make sure to remove the skin before slicing. Eating raw salmon skin is gross!

Wasabi paste is great on the side with this appetizer for a little heat. You don’t need much though. You don’t want to cover up the beautiful flavors from the fish and Ponzu sauce. And of course, you need to serve this with a side of pickled ginger!

What is Ponzu?

Ponzu is a citrus soy dressing often used as a tangy dip for sushi or sashimi. Ponzu is so, so good with this dish! You can make your own Ponzu sauce, but I went the easy route and bought it ready-made.

Great looking garnish makes your sashimi dish look even better! I’ve used thinly sliced cucumbers and black sesame seeds for garnish, but you can use whatever you have on hand, like chopped chives, and lemon wedges. You can even drizzle the fish with toasted sesame oil for a fragrant finish!

Another easy salmon recipe to try

This deconstructed, healthy, no-fuss Salmon Sushi Bowl will satisfy all of your sushi cravings without having to go out! Comes together in just 10 minutes!

Tips & Tricks

You can buy sushi-grade salmon at select grocery stores, like Whole Foods. I often buy mine at my local Asian market.
Make sure you are buying the freshest fish! Look for color (deep orange), smell (NO odor at all), and check the arrival date.
Use a very sharp knife for the best cuts. You’ll want to cut the salmon into thin, even slices.
This appetizer will also work as a main course, but you’ll have to buy more fish! Serve it with a side of steamed rice!

Want more recipes like this?

If you liked this Salmon Sashimi with Ponzu, you’re going to want these recipes:

Salmon Sushi Bowl
Sushi Avocado Toasts
Sushi Tacos with Salmon and Tuna
Sushi Donuts
Asian Rubbed Salmon