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I love crudo, sushi, and sashimi, but the restaurant math gets painful fast. A few beautiful slices of fish, a little olive oil, citrus, salt, maybe some herbs, and somehow the bill says $20-30 before drinks. So, I started making it at home. The trick is to buy good frozen sashimi-grade salmon, portion it correctly, and keep the toppings simple. With the way I buy it, I can make a really solid plate of Salmon Crudo for around $10.