Spicy Salmon Tartare

This spicy salmon tartare layers sushi-grade salmon with creamy heat, citrus, and umami-rich seasoning for a bold, elegant bite.

What to Buy

There is no cooking to hide behind. The fish is the whole dish.

Ask for sushi grade, and buy it from a counter that moves a lot of fish.

Buy it the day you are making it.

Why You'll Love Spicy Salmon Tartare

It's everything you love about sushi: fresh fish, bold seasoning, silky texture, turned into an easy, crowd-stopping tartare. Cool, spicy, and ready in minutes.

Tips and Tricks

• Freeze the salmon for 10 minutes before slicing for cleaner cuts.
• Taste the seasoning before plating. Yuzu kosho and sriracha can vary in intensity.

The Avocado Layer

The avocado goes under the fish, not on top of it. Cold fat under the yuzu kosho and the sriracha is what stops the whole thing tasting sharp.

Dice it if you want the layers to stay separate. Mash it if you want it to eat like one bite. Either way, get the avocado into the ring before you cut the fish, so the salmon goes from the knife straight to the plate.

Variations

• Add finely diced cucumber or radish for crunch.
• Swap the avocado for wasabi guac or a citrus crema.
• Drizzle with sesame chili oil for extra richness.

Substitutions

• Use steelhead trout instead of salmon.
• No yuzu kosho? Mix lime zest with a dash of chili paste and a pinch of salt.
• Want it dairy-free? Skip crema-based toppings and stick to oil- or citrus-based elements.

Best served with

• Crispy wonton chips or sesame crackers
• Cold sake or sparkling rosé
• Shaved fennel salad or pickled daikon

How to Store Leftovers

There are none. Raw salmon doesn't keep once it's cut and dressed.

Dress what you are going to eat. If you bought more fish than you need, leave the extra piece whole and undressed in the coldest part of the fridge, and cook it the next day.

Common Questions

Spicy Salmon Tartare

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Sushi grade salmon hand diced and folded with sesame oil, mirin, soy, yuzu kosho and sriracha, layered over avocado with lime zest and caviar.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Dinner, Main Course, Seafood

Cuisine: Californian, Japanese

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• ¾ lb salmon sushi grade
• 1 tbsp capers chopped
• ½ tbsp sesame oil
• ½ tbsp mirin
• ½ tbsp soy sauce
• 1 tsp yuzu kosho
• 1 tsp sriracha or chili crisp
• Lime zest to taste
• 1 avocado diced or mashed
• caviar or tobiko optional, to garnish

Equipment

• Sharp Knife
• Mixing bowl
• Ring mold (optional)

Method

 

Prep the Salmon

1. Using a sharp knife, slice the salmon against the grain into ¼-inch slices, then into strips, and finally dice into ¼-inch cubes. Place in a chilled bowl.

Season the Tartare

1. Add sesame oil, mirin, soy sauce, capers, yuzu kosho, and sriracha (or chili crisp) to the bowl. Gently fold to coat the salmon evenly without smashing the cubes.

Assemble

1. In a serving ring, layer the diced or mashed avocado on the bottom.
2. Add a thick layer of the seasoned salmon on top. Remove ring gently.
3. Finish with lime zest and a spoonful of caviar or tobiko if using. Serve immediately.

Notes

Storage: serve this right after it's made, raw salmon doesn't keep once it's cut and dressed. Prep the avocado and have your seasonings measured ahead of time, then dice and toss the salmon just before plating.

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