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    Accueil » Recipes » Main course » Seafood

    Japanese salmon tartare

    Publié le : Jun 18, 2022 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    😋 A refreshing recipe, ideal for summer

    Summer 's just around the corner, and summer means heat! And June 18 is Sushi Day. For a change from traditional Asian appetizers, here's a recipe for salmon tartare. In fact, we find more or less the same ingredients as in sushi: Nori seaweed, rice, salmon, avocado, sesame, etc... but the shape is different!

    If you're looking for a super-quick and refreshing starter for hot summer days, this one's for you!

    💙 Why you'll love this salmon tartare

    • It requires very little cooking and is quick to prepare.
    • She twists traditional sushi and takes you on a journey to Japan
    • It is extremely easy to make

    ✅ A recipe suitable for gluten intolerant/allergic people

    The ingredients in this recipe are gluten-free.

    Mayonnaise is gluten-free, but check the packaging. As for soy and sriracha sauces , and fried onions, buy the "gluten-free" ones, they exist and it's written on them or on the back!

    🐹 Are there any vegan alternatives?

    To make this recipe vegan, you can remove or replace the salmon with imitation salmon (yes, there is such a thing!).

    You can also replace egg mayonnaise with vegan mayonnaise.

    🥒 What ingredients do you need?

    Here are the ingredients you'll need to prepare this recipe. Quantities can be found in the recipe card at the end of this article.

    • Nori seaweed: this seaweed is widely used in Japanese cuisine. It is also the 2nd algae with the highest protein content and a high fibre content.
    • Sushi rice: it's softer and stickier than the rice we traditionally use in our cooking, so it's perfect for this recipe! It is usually found in the world cuisine section of supermarkets.
    • Salmon: I recommend using raw salmon, which is easier to combine with the sauce.
    • Avocado
    • A cucumber
    • Edamame: these soybeans are widely used in Asian cuisine. I buy mine frozen from Picard*.
    • Fried onions: to give this recipe a crunchy texture
    • Sesame: I used golden sesame, but you can use any kind you like.
    • Sriracha sauce : a red Thai sauce made from chillies, sugar, salt and distilled vinegar. It is often found in Asian cuisine. It can be bought in many supermarkets, exotic grocery stores or on the Internet.
    • Mayonnaise: to sweeten the sriracha sauce
    • Soy sauce: salted, of course. As a reminder, sweet soy sauce doesn't exist in Asia, it's a Western invention.
    • Chives

    🥑 Which avocado to buy?

    Did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.

    💡 Frequently Asked Questions :

    When are cucumbers best eaten?

    Cucumbers can be eaten from May to October inclusive.

    How to store this recipe?

    If you can eat this recipe straight away, it's great and will taste even better. Otherwise, don't hesitate to store it in the fridge and eat it within 24 hours.

    Can I make my own fried onions?

    Of course! Simply thinly slice an onion, dip the ends in flour and cook for one or two minutes in boiling frying oil.

    Can I make this recipe without a cookie cutter?

    Yes, the cookie cutter will give a more even and attractive finish, but you can do without it!

    If you make this Japanese salmon tartar, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Pas encore de vote

    Japanese salmon tartare

    A refreshing, quick and easy recipe: ideal for an express summer meal!
    Servings 2 servings
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins

    Ingredients

    • 2 sheets Nori seaweed
    • ⅓ cup raw sushi rice
    • 1 cup raw salmon
    • 1 avocado
    • ¼ cucumber
    • 1 handful edamame
    • 2 large tablespoons fried onions
    • 2 teaspoons sesame seeds
    • 1 tablespoon sriracha sauce
    • 2 tablespoons mayonnaise
    • 1 tablespoon soy sauce
    • Chives
    Metric - US Customary

    Instructions

    • Start by cooking your sushi rice according to the instructions on the packaging.
    • Meanwhile, cut your salmon into very small cubes and prepare the sauce by mixing the mayonnaise, sriracha sauce and soy sauce in a bowl. Add the diced salmon, mix and set aside.
    • Dice the cucumber and avocado. Place a quartered Nori seaweed and a 3.5-inches round cookie cutter on a plate.
    • Drain the rice and place a warm half in the cookie cutter, on top of the seaweed. Pack with the back of a spoon and add half the salmon, half the avocado cubes, cucumber and edamame.
    • Finish by adding a few sprigs of chopped chives, half the fried onions and sesame seeds. Repeat on the second plate and enjoy!
    • Optional: you can add a few drops of soy sauce on top, but be careful not to over-salt.
    Author: Marie Compain
    Course: Starters
    Cuisine: Japanese
    Keyword: delicious, easy, quick
    Régime: Dairy-free, Gluten-free

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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