Step 1: Slicing the Sashimi

Cut a rectangular block of Sashimi-grade Salmon. Place it at a 45-degree angle to the board, allowing you to cut straight down the length of the filet with ease.

(Note. For optimum cuts, always slice the Sashimi at 90 degrees, across the fat lines and muscle fibers. This will allow for a more tender, melt-in-the-mouth Sashimi.

To make your first cut, align the blade with the bottom-most corner at a 45-degree angle. Hold the Sashimi firmly in place with three fingers, then gently guide the knife through the flesh, starting at the heel. A sharp knife will glide with ease.

Set aside the first piece of Sashimi, and continue making subsequent, similarly sized cuts across the width of the filet. For reference, each should be approximately 5 mm in thickness.

Step 3: Constructing the Battleships

Place the rice ball onto your chopping board. Next, take a large Sashimi slice and carefully fashion it around the rice ball. Ensure you ‘stick’ the tail end by applying a little pressure to the flesh. Once you have created the nest, use your finger to gently compress the rice at the center. Apply a small dab of fresh Wasabi to the center of the rice with your fingertip. Finally, spoon a little Salmon Roe into each nest, taking care not to overfill them.