Ingredients
6 oz salmon, (sushi grade only)
1 tbsp soy sauce
1 tbsp citrus ponzu sauce
¼ tsp garlic, pressed or minced
3 tbsp soy sauce
¼ tsp wasabi , to taste
¼ tsp fresh lemon juice
6 wedges of lemon
½ tsp wasabi
1 tbsp pickled ginger, thinly sliced
Preparation
Slice the salmon into ¼ inch thick rectangular slices or preferred thickness.
Take a small ramekin or bowl and mix together the garlic, soy sauce, and citrus yuzu ponzu. This will serve as a dipping sauce.
In a separate small bowl, mix together soy sauce, a dab of wasabi, and a squeeze of lemon juice. This is a second dipping sauce for the sashimi.
Transfer the sashimi on a wooden board or a plate then serve the dips alongside it. Wasabi, lemon wedges, and slices of pickled ginger may also be served on the side.
