This New Style Salmon Sashimi 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 chiles, 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 chiles and sub in thinly sliced spring onions if you want something milder. Or serve your New Style Salmon Sashimi 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.
New Style Salmon Sashimi
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
- A few 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!
