Homemade Sashimi

Making sashimi at home is one of the most rewarding things you can do in the kitchen — and it is far more achievable than most people think. This guide walks you through how to safely source, freeze, and slice salmon so you can enjoy restaurant-quality sashimi without leaving your house.

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How I Started Making Sashimi at Home

Allow me to share a little secret: crafting homemade sashimi has been quite the adventure for me. Living in Mexico, where authentic sashimi experiences are scarce and restaurants often overcharge for mediocre quality, I seized the opportunity and started experimenting. What followed was years of research, countless batches of salmon, and a method I now trust completely.

In this guide I will share exactly how I safely freeze salmon fillets to achieve sashimi-grade quality, the shortcut I discovered for sourcing great fish, my personal experience using Costco salmon, and a simple plating recipe to pull it all together.

Legal Disclaimer: The information provided herein is based solely on personal experience and is not intended to serve as food safety advice. Consumption of raw fish carries inherent risks. Please consult a qualified healthcare professional before making dietary decisions. By engaging with this content, you acknowledge the author is not liable for any consequences resulting from practices discussed herein.

What Fish Should I Use?

Contrary to popular belief, you do not need to break the bank to source sashimi-grade fish. With the right knowledge and a keen eye, you can find excellent options at your local fish market or even in the frozen section of your grocery store. Check the labeling and ensure the fish has been frozen at the appropriate temperature to kill any potential parasites.

Wild Salmon vs. Farmed Salmon for Sashimi

The choice between wild-caught and farmed salmon depends on your personal preferences and priorities. Both can work beautifully for sashimi when handled correctly.

1. Flavor Preference: Wild-caught salmon tends to have a richer, more intense flavor. Farmed salmon is milder and consistently fatty — often preferred for sashimi.
2. Nutritional Considerations: Wild salmon generally contains higher omega-3 levels. Both are excellent, nutritious options.
3. Sustainability: Some prefer wild-caught for environmental reasons, though responsible farmed options exist.
4. Availability and Price: Farmed salmon is more readily available year-round and typically more affordable.

How to Safely Freeze Salmon for Sashimi

To eliminate potential parasites in fresh salmon, the FDA recommends freezing at -4°F (-20°C) or below for at least 7 days. This is the critical step that makes home sashimi safe.

Step-by-Step Freezing Guide

1. Select Fresh Salmon: Begin with high-quality, fresh salmon fillets. Start with fish that is fresh and shows no signs of spoilage.

2. Inspect and Clean: Check for discoloration or odor. Rinse under cold running water.

3. Portion the Salmon: Cut into even portions for uniform freezing.

4. Wrap Tightly: Wrap each portion in plastic wrap or seal in airtight freezer bags, removing as much air as possible.

5. Label and Date: Mark each portion with the date and fish type.

6. Freeze Quickly: Place in the coldest part of your freezer at or below 0°F (-18°C), with space between portions for airflow.

7. Maintain Temperature: Check that your freezer stays consistently below freezing.

8. Thaw Safely: Thaw overnight in the refrigerator or under cold running water. Never at room temperature.

Other Ways to Source Sashimi-Grade Salmon

From frozen specialty stores: In Mexico I discovered WildFork, a store that sources fresh seafood and freezes it immediately at extremely low temperatures. Based on their flash-freezing practice, I am confident their frozen salmon is safe for raw consumption.

From fresh fish stores: Check the store’s description for high-quality, fresh salmon sourcing. Inspect fillets carefully — no discoloration, no odor, firm to the touch. To prepare our sashimi we also use a sashimi knife set for clean, precise slicing.

I Have Used Costco Salmon for Sashimi

I anticipate mixed opinions on this, but I have personally used Costco salmon to make sashimi — many times. Despite what social media says, I firmly believe Costco salmon is an excellent choice when handled correctly. I have never had a stomach issue.

What About the Cautionary Labels at Costco?

Costco’s warning labels serve as a liability precaution, not a verdict on quality. Their salmon has a strong reputation for freshness. Always check the packaging date on the day of purchase, look for firmness, and verify there are no signs of water leakage, discoloration, or odor.

While I acknowledge inherent risks, I have prepared gravlax and sashimi from Costco salmon many times with consistently safe and delicious results. For presentation, I serve on a bamboo sushi mat with soy sauce and wasabi paste.

How to Make Sashimi

Once your salmon is properly thawed, making sashimi is all about technique and a sharp knife.

1. Thaw the Salmon: Remove from the freezer and thaw in the refrigerator overnight, or under cold running water for faster results. Fully thaw before slicing.
2. Prepare the Salmon: Pat fillets dry with paper towels to remove excess moisture. Dry fish slices cleanly and looks better on the plate.
3. Slice the Salmon: Using a sharp knife, slice thinly and evenly against the grain — approximately 1/4 to 1/2 inch thick. Take your time for uniform, beautiful slices.
4. Serve and Garnish: Arrange on a platter with thinly sliced cucumber, pickled ginger, and wasabi. Sesame seeds or microgreens add a nice touch.
5. Serve Immediately: Sashimi is best fresh. Serve right after slicing. A bed of ice helps keep it chilled during presentation.
6. Enjoy Responsibly: Handle raw fish with care. Proper hygiene throughout the process is non-negotiable.

Ingredients

Salmon Fillet

The star of the dish. Choose a fresh, high-quality salmon — wild or farmed — that has been properly frozen to sashimi-grade standards.

• Why it matters: The quality of your salmon determines everything. Do not compromise on freshness.

Soy Sauce

A classic dipping sauce for sashimi. Look for a good-quality Japanese soy sauce — it should have a clean, rounded umami flavor rather than just saltiness.

• Why it matters: A quality soy sauce enhances the delicate salmon flavor without overpowering it.

Wasabi Paste

Traditional accompaniment with natural antibacterial properties. Use real wasabi paste rather than horseradish-based imitations when possible.

• Why it matters: Wasabi does more than add heat — it provides a sharp, clean flavor contrast that elevates the entire experience.

Pickled Ginger

Served between pieces to cleanse the palate. The acidity refreshes your taste buds between bites so each slice of salmon tastes as good as the first.

• Why it matters: It is not just garnish — it is a functional part of the sashimi ritual.

Frequently Asked Questions

Is it safe to eat store-bought frozen salmon as sashimi?

If the salmon has been frozen at -4°F (-20°C) or below for at least 7 days, it meets the FDA’s standard for killing parasites and can be considered safe for raw consumption. Always verify the source and freezing practices of your specific store.

Can I use tuna or other fish for sashimi?

Yes — tuna (bluefin, yellowfin, bigeye), yellowtail, halibut, and sea bass are all popular choices. The same freezing and freshness standards apply regardless of the fish species.

What is the difference between sashimi and sushi?

Sashimi is simply raw fish served on its own, typically with soy sauce, wasabi, and ginger. Sushi refers to vinegared rice combined with other ingredients — it may or may not include raw fish.

How thin should I slice sashimi?

For salmon, aim for slices between 1/4 and 1/2 inch (6–12 mm) thick, cut against the grain. Thinner slices work better for leaner fish. A sharp knife and a steady hand make all the difference.

Does Costco salmon require additional freezing before eating raw?

Costco’s Atlantic farmed salmon is typically blast-frozen before you purchase it. However, this is not officially certified as sashimi-grade. Many home cooks freeze it an additional 7 days at home as an extra precaution. I do this every time.

Can I make sashimi without a special knife?

Any sharp, long-bladed knife can work in a pinch, but a dedicated sashimi knife produces far cleaner cuts. A clean cut protects the fish’s delicate muscle fibers and results in better texture.

If you love Japanese-inspired recipes, also check out our homemade sushi roe guide and our Cha Gio fried spring rolls for more fresh, vibrant dishes from the kitchen.