Go Back
Print

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Optional topping:Want to take it next-level? Add a handful of sweet, crispy onions - this covetable recipe is in my cookbook!

  6. 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!