Using a sharp knife, slice the sushi-grade salmon into thin rectangular pieces, about ¼ inch thick.

In a small bowl, combine ponzu sauce, low-sodium soy sauce, and toasted sesame oil. Whisk together until the mixture is well-combined.

Arrange the sliced sashimi pieces on a plate, overlapping them slightly for an elegant presentation.

Drizzle the zesty ponzu sauce generously over the sashimi and serve immediately, garnished with pickled ginger and wasabi.