crafted this recipe by pairing delicate sashimi-grade salmon with rice, seaweed, cucumbers, and my homemade ponzu soy sauce that’s made specifically for sashimi salmon—trust me, it’s the ...

When plating the sashimi, just "serve it simply," Akikuni advised -- which means "without drowning it in sauce." The chef's preferred choices are classic: "You can never go wrong with dashi soy ...