Usuzukuri Salmon Recipe: Japanese Thin-Sliced Sashimi 2026

Usuzukuri is a classic Japanese cutting technique in which raw fish is sliced paper-thin on a steep diagonal, then fanned out on a plate like a fan or spiral. Traditionally it is made with firm white fish such as sea bream, sole, turbot or fugu, but salmon has become a popular Western variation thanks to its rich flavor and silky texture.

In this recipe, a center-cut salmon loin is sliced very thin and dressed simply with ponzu sauce, a few drops of sesame oil, grated daikon, scallion greens, sesame seeds and a pinch of shichimi. The result is a refined, restaurant-quality starter that comes together in just 10 minutes with no cooking at all.

Ingredients for Usuzukuri Salmon

This recipe makes 2 servings as an appetizer.

• 200 g center-cut salmon loin (weight without skin or bones, previously frozen and thawed)
• 2 tablespoons ponzu sauce
• A few drops of sesame oil
• 1 piece of grated daikon
• 1 piece of scallion greens
• Sesame seeds
• 1 pinch of shichimi

How to Make Usuzukuri Salmon Step by Step

1. Clean and Dry the Salmon Loin

First, check 200 g of center-cut salmon loin by running a clean hand over the surface to make sure there are no bones. If you find any, remove them with tweezers. Remove the skin as well, then pat the fish very dry with paper towels so the loin does not slip on the cutting board when you begin slicing.

2. Trim the Salmon into an Even Piece

Once the fish is ready, trim off the irregular edges and any ends that are too narrow. You do not need a perfect rectangle, just a piece that is more or less even so the slices come out similar in size. Place the salmon on the cutting board with the skin side up and the narrowest end closest to you. Do not throw away the trimmings; they can be used in another homemade sushi preparation such as maki rolls.

3. Slice the Salmon Very Thin on the Diagonal

Next, use a long, very sharp knife to cut very thin slices of fish on the diagonal. While Japanese chefs use fuguhiki or yanagiba knives, a long sharp knife at home is enough, and even a ham carving knife will work. Hold the blade at a steep angle, almost parallel to the cutting board, and slide the knife through in a single motion. In other words, do not use the usual back-and-forth sawing motion; cut each slice with one clean stroke. There is no fixed thickness for usuzukuri, but the slices should be very thin.

4. Arrange the Slices on Serving Plates

As you get the thin slices of fish, place them directly on the serving plates. Arrange them slightly overlapping, forming a fan, a circular composition or a spiral, however you like best. Repeat the process until all 2 servings are sliced.

5. Dress, Garnish and Serve Immediately

To finish, we have chosen a dressing that works wonderfully: drizzle 2 tablespoons of ponzu sauce over the salmon, add a few drops of sesame oil, place 1 piece of grated daikon in the center and sprinkle with a little scallion greens, black sesame seeds and a pinch of shichimi. Serve the usuzukuri freshly made.

Tips for the Best Usuzukuri Salmon

Choose the Right Cut of Salmon

Use a center-cut piece of salmon loin that is very fresh, fairly even in shape and kept as cold as possible until the moment you slice it, without being frozen. Salmon flesh is less firm than the white fish traditionally used for usuzukuri, so keeping it well chilled helps it stay compact and slice cleanly.

Freeze for Safety First

Whenever you eat raw fish, it is essential to use the highest quality possible and to freeze it at -20 ºC (about -4 ºF) or lower for at least 5 days, following food safety recommendations to eliminate any possible anisakis. To thaw it, simply move the fish from the freezer to the fridge 12 to 24 hours before serving so it is completely thawed before you start.

Keep the Garnishes Simple

To accompany the usuzukuri, prepare a simple dressing with ponzu sauce and a few drops of sesame oil, though this is entirely optional. You can also add other ingredients to taste, such as scallion, grated daikon, sesame seeds and a sprinkle of shichimi, the seven-spice blend, for color. Just remember that you do not need too many seasonings; the goal is to complement the fish while respecting its flavor.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

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