Description
A delicious and elegant recipe for Frozen Tundra Salmon Sashimi with Roe, perfect for sushi lovers.
Ingredients
Scale
- 8 ounces sushi-grade salmon, skin removed and cut into thin slices
- 2 tablespoons soy sauce
- 1 teaspoon wasabi (adjust to taste)
- 1 tablespoon pickled ginger
- 2 tablespoons fish roe (such as salmon roe or tobiko)
- 1 tablespoon chopped green onions (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Ensure the salmon is properly frozen for at least 24 hours to kill any parasites, then thaw it in the refrigerator before serving.
- Slice the thawed salmon into thin, even pieces, about 1/4 inch thick.
- Arrange the salmon slices on a chilled plate in an overlapping pattern for an appealing presentation.
- In a small bowl, mix the soy sauce and wasabi together to create a dipping sauce. Adjust the wasabi to your preferred spice level.
- Place small dollops of fish roe on top of the salmon slices.
- Garnish with chopped green onions and sprinkle sesame seeds over the top.
- Serve immediately with pickled ginger on the side.
Notes
- For a citrus twist, drizzle a little yuzu juice or lemon juice over the salmon before serving.
- Substitute the salmon with other sushi-grade fish like tuna or yellowtail for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Raw
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 60mg
Keywords: Frozen Tundra Salmon Sashimi with Roe