Hot weather calls for chilled meals! This super simple but amazingly tasty Salmon Tartare is the perfect as a appetiser or snack. It feels a little sophisticated and tastes out of this world, but takes a measly 10 minutes to whip together. Fresh salmon sashimi with creamy cubes of avocado dressed in a light, citrusy Ponzu dressing. Sprinkle with Furikake & spring onions, and serve over squares of nori seaweed.
I love having Furikake handy in the cupboard- it’s a Japanese seasoning that combines toasted sesame seeds, dried fish flakes and seaweed flakes. It’s deliciously umami and instantly pimps up any quick rice bowl- grab a small jar next time you’re at the Asian grocer. It’s also great for adding some depth of flavour to fish- raw or cooked.
Roasted nori is also easy to find in the Asian aisle of any supermarket- you can use the sheets that are sold for wrapping seaweed, or purchase Seaweed Crisps that are sold in packets as snacks. It’s the perfect little vehicle for delivering the salmon tartare to your mouth.
If you’d like to make a real meal out of this, serve the salmon tartare over steamed rice and sprinkle some nori over the top.
Salmon Tartare on Nori
- 1 tbsp Ponzu Sauce
- a dash of wasabi- to taste
- 1 tsp sesame oil
- 1 tbsp mirin
- 1 tsp freshly grated ginger
- 200 grams sashimi grade salmon- cut into 1cm cubes
- ½ small avocado- cut into cubes
- 1 stem spring onions- finely sliced
- 2 tsp Furikake seasoning or substitute with toasted sesame seeds
- 2-3 roasted nori sheets- cut into squares
- Whisk all of the dressing ingredients together in a small bowl, set aside
- Cut the salmon and avocado into small cubes and slice the spring onions. Gently combine the ingredients together
- Lightly drizzle the dressing over the salmon mixture until the salmon is lightly coated but not soaked
- Spoon the salmon mixture over square-cut pieces of nori, and sprinkle some furikake over the top