A Sushi-Lover’s Dream: How to Prepare Salmon Loin (Skinless) Sushi Grade at Home

Sushi nights are no longer reserved for dining out. With the right ingredients and preparation, you can enjoy restaurant-quality Japanese cuisine in your own kitchen. At The Fat Butcher, our Salmon Loin (Skinless) Sushi Grade offers the freshness, purity, and buttery texture required for authentic sushi dishes.

This guide will show you how to handle, slice, and serve salmon sushi at home, making your next dinner party or weekend indulgence both memorable and impressive.

Preparing Salmon Sushi at Home

Step 1: Handling and Storage
Keep your Salmon Loin (Skinless) Sushi Grade chilled at all times. It should be stored at 0–4°C until you’re ready to prepare it. Sushi-grade salmon is carefully handled to meet safety standards for raw consumption.

Step 2: Proper Slicing
Using a sharp knife, slice the salmon against the grain into thin, even pieces. For sashimi, aim for slices about ¼ inch thick. For nigiri, cut slightly thicker pieces that can drape over seasoned rice.

Step 3: Recipe: Classic Salmon Sashimi

• Servings: 4–5 pax

• Preparation Time: 20 minutes

• Ingredients:

  • 500g Salmon Loin (Skinless) Sushi Grade

  • Soy sauce

  • Wasabi paste

  • Pickled ginger

  • Sushi rice (optional for nigiri)

Instructions:

1. Slice the salmon into sashimi or nigiri-sized portions.

2. Arrange on a chilled plate with garnishes of pickled ginger.

3. Serve with soy sauce and a small dab of wasabi on the side.

With fresh Salmon Loin (Skinless) Sushi Grade from The Fat Butcher, preparing sushi at home is not only simple but also rewarding. By following proper slicing and serving techniques, you can impress guests and enjoy the purity of premium salmon in every bite.