How To Make The Perfect Sake Sashimi: Recipe!


Sake Sashimi, featuring pristine slices of sushi-grade salmon delicately marinated in sake, embodies a culinary experience that intertwines simplicity with exquisite taste. The fresh, buttery texture of the salmon provides a canvas for the nuanced flavors introduced by the sake marinade. The sake, a traditional Japanese rice wine, tenderly infuses the salmon, imparting a subtle depth and enhancing the natural sweetness of the fish. This harmonious blend elevates the sashimi’s profile, leaving a gentle essence of umami and a clean finish on the palate. The delicate marination not only adds a refined touch to the salmon’s flavor but also lightly “cooks” the edges of the slices, offering a delightful contrast between the silkiness of the fish and the tender texture at its perimeter.

Furthermore, beyond its tantalizing taste, Sake Sashimi embodies an artful balance between tradition and modern indulgence. This dish embodies the essence of Japanese cuisine, emphasizing the purity of ingredients and precise preparation. Its simplicity allows the spotlight to shine on the quality of the sushi-grade salmon, highlighting its freshness and pristine nature. Served elegantly on a plate adorned with optional garnishes like toasted sesame seeds and green onions, this delicacy captivates not only with its sublime taste but also with its aesthetic appeal. Sake Sashimi stands as a testament to the Japanese culinary finesse, offering a sensory experience that celebrates the subtle flavors of the ocean, inviting diners into a realm of refined and exquisite dining.




– Fresh sushi-grade salmon fillet (about 1 pound)
– 1/4 cup sake (Japanese rice wine)
– 2 tablespoons soy sauce
– 1 tablespoon mirin (sweet Japanese rice wine)
– 1 teaspoon grated fresh ginger
– 1 teaspoon toasted sesame seeds (optional, for garnish)
– Thinly sliced green onions (optional, for garnish)
– Wasabi paste (optional, for serving)



1. Begin by ensuring your salmon fillet is sushi-grade and fresh. If necessary, remove the skin and any pin bones. Slice the salmon into thin, even pieces using a sharp knife. Arrange the slices neatly on a serving plate and refrigerate while preparing the marinade.

2. In a small mixing bowl, combine the sake, soy sauce, mirin, and grated ginger to create the marinade for the sashimi.

3. Remove the salmon from the refrigerator and pour the marinade over the slices, ensuring they are well coated. Cover the plate with plastic wrap and allow the salmon to marinate in the refrigerator for about 15-20 minutes. The marinade will infuse the fish with delicate flavors while gently “cooking” the edges of the slices.

4. Once marinated, remove the salmon from the fridge and let it sit at room temperature for a few minutes before serving.

5. Before serving, sprinkle the sake-marinated salmon with toasted sesame seeds and thinly sliced green onions for added flavor and presentation.

6. Serve the Sake Sashimi on the plate garnished with optional sesame seeds and green onions. Optionally, accompany it with wasabi paste on the side for those who enjoy an extra kick of heat with their sashimi.

Enjoy this delectable and delicately flavored Sake Sashimi, letting the freshness and quality of the sushi-grade salmon shine through with the subtle enhancement of the sake-infused marinade. Adjust the seasoning and garnishes according to your taste preferences.