Salmon sashimi

No. Sashimi is raw salmon, sliced thinly and served chilled; it is often accompanied by soy sauce, wasabi or pickled ginger.

“Sashimi-grade” is not a regulated UK grade, so the wording alone does not guarantee the fish is safe to eat raw. Buy it from a reputable fishmonger specifically for raw eating, and ask whether it has been frozen for that purpose.

The Food Standards Agency advises freezing fish intended to be eaten raw at −20°C for at least 24 hours to kill parasites, unless an exemption applies. Many domestic freezers do not reliably reach that temperature, so ask your fishmonger about the fish’s treatment rather than assuming home freezing is enough.

The NHS says sushi containing raw fish is suitable during pregnancy only if the fish has been frozen first. If you cannot confirm that, choose cooked salmon instead.

It is best eaten soon after preparation. If you have leftovers, cover and refrigerate them promptly at 5°C or colder, then eat within 24 hours; discard them if they have been left at room temperature.

Try it with ponzu, soy sauce, wasabi and thinly sliced spring onion. For a salmon sashimi donburi, arrange the slices over warm rice with cucumber or avocado, then add the sauce just before eating.

Sashimi is sliced salmon without rice; salmon sushi usually includes seasoned rice. Per 100 g, salmon sushi has 16.4 g of carbohydrate, while salmon sashimi has 0 g.

Use a very sharp knife and cut cleanly across the grain into thin slices, keeping the salmon chilled until you serve it. Avoid sawing back and forth, which can tear the flesh.