Buy sushi-grade or previously frozen salmon from a trusted source
Keep the salmon refrigerated until ready to use
Wash hands and sanitize all cutting surfaces and tools
Remove the salmon from packaging
Pat the salmon dry with paper towels
Check for bones and remove any with clean tweezers
Trim away skin, dark flesh, and any discolored areas
Slice the salmon against the grain into sushi-sized pieces
Use a very sharp knife for clean cuts
Keep the prepared salmon chilled until serving
Use immediately or store briefly in the refrigerator if needed