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A round serving of spicy tuna tartare topped with chopped green onions, black sesame seeds, and a drizzle of sauce, presented on a dark surface.

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
Total Time 15 minutes
Servings: 2
Course: Appetizer, Dinner, Main Course, Seafood
Cuisine: Californian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 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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