This Marinated Salmon Sashimi with Avocado and Ponzu is one of those dishes that feels fancy but is secretly so simple. It’s fresh, clean, and totally show-stopping – whether you’re serving it as an elegant appetizer, a light lunch, or even the centerpiece of a dinner spread.
The best part? There’s zero cooking involved. Just start with high-quality, sushi-grade salmon. I like to pop it in the freezer for about 15 minutes before slicing – it firms it up just enough to get those beautiful sashimi-style ribbons. Then layer it with creamy avocado, crispy onions for crunch, and a pop of heat from thinly sliced green chili, , and if you want to elevate it even more, add a sprinkle of sweet, crispy onions. (The recipe is one of my favorites from my cookbook ‘Food You Want: For the Life You Crave!)
To bring it all together, I drizzle a little soy sauce and a few drops of ponzu over the top – just enough to brighten the flavors without overpowering the salmon. Toasted sesame seeds add subtle crunch, while lemon slices, pickled ginger, and a dab of wasabi round out the dish with traditional Japanese flair.
✨ Flexible Tip:
Skip the chili and sub in thinly sliced spring onions if you want something milder. Or serve your Marinated Salmon Sashimi with Avocado and Ponzu over sushi rice or salad greens for a poke-bowl-style meal.
💛 Want to make it extra special? Try pairing this with my Green Goddess with a Kick on the side – it’s unexpected but totally delicious.
This dish proves that minimal effort can still lead to major flavor—and sometimes the most beautiful plates are the ones that require the least fuss.
Marinated Salmon Sashimi with Avocado and Ponzo
Ingredients
- Sushi-grade fresh salmon (about 100–150g per person
- 1 1/2 ripe avocado thinly sliced
- 1 small green chill finely sliced (for a spicy kick)
- Soy sauce (for drizzling + dipping)
- Wasabi (optional, but recommended)
- Pickled ginger (for cleansing the palate)
- Lemon slices (for garnish)
- Toasted sesame seeds
- Afew drops of ponzu sauce
- Spring onions Optional extra for extra flair
- Crispy onions Optional topping This covetable recipe is in my cookbook!
Instructions
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Chill the salmon: Pop your sushi-grade salmon in the freezer for about 15–20 minutes - not to freeze it, but just to firm it up for clean, delicate slices.
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Slice like a pro: Using your sharpest knife, slice the salmon against the grain at a slight angle into sashimi-style ribbons. Think smooth, silky cuts that melt in your mouth.
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Layer the avocado: On your serving platter, arrange thin slices of avocado in between the salmon pieces. The creamy texture pairs perfectly with the fish and gives the dish that luxe factor.
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Add your garnish layers: Top each salmon slice with a few rounds of thinly sliced green chili. Place a small pile of shredded red cabbage in the center of your plate—it adds vibrant color, crunch, and balance.
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Optional topping:Want to take it next-level? Add a handful of sweet, crispy onions - this covetable recipe is in my cookbook!
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Finish with flair: Drizzle soy sauce (and a little ponzu, if you have it) over the whole dish. Sprinkle with sesame seeds for texture and a nutty hit. Add pickled ginger and a touch of wasabi on the side.
Recipe Notes
You'll need a serving plate and sharp knife!
