Salt block sashimi is raw, sashimi grade fish served on a chilled Himalayan salt plate. The cold stone keeps the fish cold at the table, and the salt seasons the underside in about 10 minutes, firming the texture without any soy sauce.
At a glance
- Plate: 12 x 8 x 1.5 in salt block, chilled
- Chill: 2 hours in the refrigerator or 1 hour in the freezer
- Active time: 10 minutes
- Time on the plate: 5 to 15 minutes
- Serves: 2 (8 oz fish)
How long should fish sit on a salt block?
| Time on the plate | Result |
|---|---|
| 2 to 5 minutes | Cold and lightly seasoned underneath |
| 10 minutes | Firmer edges, even seasoning |
| 15 minutes, flip, 5 more | Firm through, noticeably saltier |
Thin slices season faster than thick ones. Fatty fish like salmon take salt more slowly than lean fish like tuna.
Food safety
A salt plate seasons fish, but it does not cook it or make it safe to eat raw. Only use fish sold for raw eating, keep it refrigerated until serving, and do not leave it out for more than 2 hours in total. Start with a clean, dry plate every time.
Tips
- A 12 x 8 plate holds about 12 to 16 slices in a single layer.
- Set the chilled plate on a dry board, cloth, or serving tray.
- Try cold serving with melon, stone fruit, or aged cheese too. See the chilled serving guide.
- Let the plate come back to room temperature before cleaning or heating it.
FAQ
Questions, answered
No. It seasons and firms the fish but does not cook it. Only use fish sold for raw eating and keep it cold until serving.