Asian Inspired Tuna Salmon Tartare
Ingredients
The sauce
-
¼
cup
tamari (or coconut aminos)
-
2
tbsp
toasted sesame oil
-
2
tbsp
unseasoned rice vinegar
-
1
tbsp
unpasteurized honey
-
1
tbsp
sambal oelek
-
1
tbsp
minced fresh ginger root
-
2
cloves
garlic, minced
The tartare
-
10.6
oz
fresh sushi grade skinless salmon fillet
-
10.6
oz
fresh sushi grade tuna
-
1
piece
green onion, finely chopped
-
2
tbsp
finely chopped fresh cilantro
-
2
tbsp
toasted sesame seeds
-
2
tbsp
panko breadcrumbs
-
1
tsp
black sesame seeds
-
¼
tsp
salt (Himalayan salt recommended)
To assemble and garnish
-
¾
cup
cooked sushi rice, cooled
-
to taste
sesame seeds
-
to taste
fresh cilantro
-
to taste
green onions, green parts only
Instructions
- Combine all the sauce ingredients in a mixing bowl and set aside.
- Fill a large bowl with ice cubes and place a smaller bowl over the ice to keep it cold.
- Cut the salmon and tuna into small cubes and transfer to the chilled bowl.
- Add the remaining tartare ingredients and 2 tablespoons of the sauce to the bowl and stir gently to combine.
- Use a cookie cutter to shape the rice on a serving plate, packing it down firmly.
- Spoon sauce over the rice, then top with the tartare mixture, pressing it down lightly.
- Garnish with sesame seeds, green onion leaves, and fresh cilantro.
- Repeat the process for the remaining ingredients and serve immediately with the rest of the sauce.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
18g
Total carbohydrates
12g
Total protein
35g
Sodium
1057mg
Cholesterol
69mg
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