Step 1

Using a very sharp knife, cut the salmon into thin, even slices, about 1/4 inch thick. Set aside.

Step 2

Drizzle the Ponzu sauce onto the bottom of a serving dish. Place the salmon slices on top of the sauce in a single layer, overlapping the slices slightly. I used a long rectangular dish for presentation.

Step 3

Top the fish with slices of cucumber and black sesame seeds.

Step 4

Serve with pickled ginger and wasabi paste on the side.