Salmon Sashimi, Dry Ice Display

Salmon Sashimi, Dry Ice Display

Salmon Sashimi, Dry Ice Display

Our monthly seafood subscription from Alaska arrives in a smart environmentally responsible box. Shipped to us in Las Vegas, the fillets have always been rock-hard and frozen-solid due to the great packaging using -110°F dry ice.

When the box arrives, it always has a few small slabs of dry ice still intact. It was fun to use the remaining dry ice to present a piece of the fabulous Alaska sockeye salmon served sashimi style.

Salmon SashimiSockeye Salmon Sashimi
Garlic, Shallot, Olive Oil
Chili Crunch, Edamame, Tamari, Lemon
Smoked Maldon Sea Salt Flakes

Since dry ice must be used soon after delivery, defrost a beautiful piece of sockeye using the “quick-thaw” method.

Remove skin and pin bones from the salmon and slice sashimi style. Arrange on a piece of slate chosen to fit over the dry ice display. Serve with chili crunch, edamame, and tamari in small bowls on the side. Also place lemon wedges and smoked Maldon sea salt flakes for serving, on the platter.

Finally, when ready to display, drizzle olive oil down the middle of the salmon and top with thinly sliced shallot and minced garlic. Orchids make a nice presentation too, while edible, they are here mainly for show.

Dry Ice Display

Salmon Sashimi, Dry Ice Display

Salmon Sashimi, Dry Ice


“Your seafood has been carefully packaged with dry ice. Do not handle dry ice with bare hands. It is cold enough to freeze skin on contact.

Allow dry ice to evaporate away from children or pets. Place in a cooler or on a non-porous surface such as stainless steel or concrete.” (from here).

About Dry Ice:

Dry ice is the solid form of carbon dioxide. Dry ice changes directly from a solid to a gas, called sublimation, in normal atmospheric conditions without going through a wet liquid stage. It is used primarily as a cooling agent, but it can also be used for dramatic effects.

Special Effects:

When combined with warm/hot tap water, dry ice can produce lively bubbling water and a theatrical flowing fog.

The water releases its heat to the dry ice, greatly accelerating the sublimation rate. The visible fog that comes from the water is not carbon dioxide, however. The fog contains carbon dioxide, but CO2 itself is invisible in the gas form. The fog is fine particles of condensed liquid water brought upward by the sublimating dry ice.


Use caution while working with dry ice. Always wear thermal gloves and protective clothing.

Set up the food display in a well-ventilated area. Place a plastic or metal container (dry ice can crack glass) on a safe surface that will not be ruined by the cold. We used a plastic black rectangular container with a ridged bottom, placed on an old thick tile on top of a towel to protect the table.

Use tongs to transfer a slab of dry ice to the plastic container. Slowly pour warm water into the container.

Place the sashimi display on top of the container. Again, do not let the display touch the water or dry ice. We used a piece of slate that was much longer than the container, so it was easily able to sit on top.

Display Only:

When ready to eat, remove the sashimi display from the dry ice presentation and place on a safe flat surface. Then enjoy!

Safety First:

Do not eat dry ice or put it in food or drink. Do not let food touch the ice. Do not inhale the vapors. Never store dry ice in the refrigerator or freezer. Do not put it in an enclosed container with an air-tight seal as the gas pressure will build up and could explode.

Salmon Sashimi, Dry Ice

Sockeye Salmon Crudo Style

Salmon Crudo Style

Sockeye Salmon
Radish, Dill, Smoked Maldon Sea Salt Flakes
Meyer Lemon Olive Oil Emulsion

To make the dressing: 1 part meyer lemon juice, 2 parts good olive oil – blend in a small container with an immersion blender.

Slice thin disks of radish (and/or cucumber). Arrange in a pretty pattern on a plate. Pour emulsion over the radish.

Place sockeye slices on top. Garnish with dill (and/or chives). Season with sea salt flakes.

More tasty sockeye crudo ideas here.

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