How to make sashimi using COSTCO SALMON | The complete guide to curing and making salmon sashimi
Recipe Information
Salmon Sashimi
Cultural Context
Salmon sashimi is a celebrated dish in Japanese cuisine, often enjoyed for its fresh, delicate flavor and beautiful presentation. Traditionally served as part of a larger meal, it highlights the quality of the fish and the skill of the chef. Today, salmon sashimi is popular worldwide, often found in sushi restaurants and enjoyed for its health benefits and exquisite taste.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
salmon
🥗Healthier: sardines
💰Cheaper: mackerel
Sardines are rich in omega-3s and cheaper than salmon.
Select a piece of salmon from Costco, ensuring it's farmed Atlantic salmon and not wild salmon.
Inspect the salmon for any big tears and check the date on the tag to ensure freshness.
Choose a salmon piece that is relatively dry inside the packaging.
Smell the salmon to ensure it has a clean, fresh scent, indicating it's safe to eat.
Remove the wrap from the salmon and rinse it with cold water on both sides.
Pat the salmon dry with paper towels.
Cut the salmon into four pieces: separate the rear end from the top loin, and cut along the line in the middle.
Place the salmon pieces on a sheet pan and cure them with Morton's iodized salt, rubbing it in liberally.
Refrigerate the salted salmon for about 30 minutes to draw out moisture and improve texture.
After 30 minutes, rinse the salt off the salmon and pat each piece dry.
Drizzle seasoned rice vinegar over the salmon and brush it lightly to add flavor and additional curing.
Refrigerate the salmon for another 10 minutes after applying the vinegar.
After 10 minutes, pat the vinegar off the salmon pieces and prepare to slice them for sashimi.
Using a sharp knife, slice the salmon into thin pieces for serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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