"This miso salmon sashimi isn’t only big on flavor and irresistible, it’s also foolproof and ready in about 15 minutes. A great appetizer to enjoy on a warm summer evening or served over sushi rice for a quick lunch. Yup! So versatile, only one recipe but lots of ways to combine, double win!
Thinly sliced salmon, miso soy dressing, lemon juice, capers and fresh cucumber. Together, they make a perfect balance of the mild, acidic and salty flavors."
Miso Soy Salmon Sashimi
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Prep time 10mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 250 gram (1/2 lb) fresh (sushi-grade) skinless salmon
- 1 tbsp capers
- 1 small red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 tsp sesame seeds
- 1 tsp chives, finely chopped
- flaky salt + black pepper
miso dressing
ingredients
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp white miso
- 1 tbsp lemon juice
- 1/2 tsp brown sugar
Method
Step 1
Combine the ingredients for the miso dressing in a small bowl. Using a sharp knife, slice the salmon against the grain into very thin slices. Arrange the slices on a bowl, overlapping them slightly. Top with cucumber slices, sesame seeds, chives and red onion. Drizzle with the miso dressing. Season lightly with salt and pepper. Scatter the capers on top and serve with lemon wedges. Serve immediately!