Salmon Sashimi
Salmon Sashimi

Fast-forward to now, and salmon sushi is one of the most popular sushis in the world. It’s so well-liked by so many, that it’s hard to imagine that it’s one of the more recent break-throughs in sushi.


Now, ROLLN offers the best salmon sashimi in NYC. If you’re looking for low-carb sushi that’s high in protein and chock full of Omega 3 fatty acids, look no further than the simple, excellent salmon. Our salmon sashimi is so flavorful, you can easily eat it on its own, or enjoy it dipped in soy sauce, or add a little wasabi.

Want a variety? Check out our sashimi combo, including salmon sashimi, yellowtail sashimi, and tuna sashimi!

Call us right now at 1 ‭(646) 869 0826‬ for delivery, or come see us at ROLLN, 38 E 23rd St, New York, NY 10010.

Salmon Sashimi

All Salmon, No Carbs

Here at ROLLN, we always make sure you get the highest quality for the best value, and few dishes represent that better than our simple, excellent salmon sashimi.


Salmon is a mild-tasting fish, marbled through with delicate lines of fat. It melts in your mouth. That’s probably why it’s the most-eaten fish in the world. We source the highest quality fresh salmon daily, and it still tastes faintly of the sea by the time you eat it.


Amazingly, salmon sushi was not invented by the Japanese. Well, not exactly. In Japan, Pacific salmon was long considered inedible for sushi because it often contained parasites. Unlike most sushi, which dates back to the 19th century, during the Edo period, salmon was not typically eaten raw in Japan until the 90s. That’s thirty years after sushi made landfall in America.

Until the 90s, salmon was eaten cooked in Japan, and mostly in cheap meals. But salmon is caught and farmed all over the world and, in the 1980s, in Norway, there was a glut of salmon - so much that they were stockpiling tons of it in industrial freezers with nowhere to sell it. So a Norwegian named Bjorn Eirik Olsen finally convinced a massive Japanese food company, Nishi Rei, to try selling Norwegian salmon for sushi. They did, and it worked. Once it was normalized by such an established company, the Japanese literally ate it up.