Use sushi-grade or previously frozen salmon from a trusted source
Keep salmon refrigerated until ready to use
Remove skin and pin bones
Rinse briefly under cold water if needed
Pat completely dry with paper towels
Slice into sushi-sized pieces
Serve raw if using sushi-grade salmon
If cooking, sear lightly for 10 to 20 seconds per side
Or bake at 400°F until just opaque and flaky
Or poach gently until cooked through
Cool cooked salmon completely before using for sushi
Refrigerate until assembly
Use clean knife and cutting board
Assemble sushi with cooked or raw salmon as desired