• Step 1: Ensure your salmon fillets are fresh, sushi-grade, and free of any bones or skin. Slice the salmon into thin, bite-sized pieces, approximately 1/4 inch thick.
• Step 2: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and grated ginger until well combined.
• Step 3: Arrange the sliced salmon on a serving platter or individual plates. Drizzle the soy sauce mixture over the top, ensuring each piece is lightly coated.
• Step 4: Sprinkle the toasted sesame seeds over the salmon sashimi, and garnish with sliced cucumber if desired.
• Step 5: Chill the prepared salmon sashimi in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.