I can say that Salmon and Avocado in Wasabi Soy Dressing is the simplest version of Japanese-style salmon and avocado tartare. It could be served like a restaurant in a cylindrical shape using a ring mould, but my recipes are usually home-cooking dishes, and the food is simply piled up to form a mound with a garnish on top.
You could also call it Salmon and Avocado Marinated in Wasabi Soy Sauce. Actually, some Japanese recipes call it marinated salmon. But the marinating time of today’s dish is only 5 minutes and I felt that it was too short to use the word ‘marinate’.
If you have a piece of sashimi quality salmon, I recommend you try this dish. It takes less than 15 minutes to make, and it is so delicious.
What’s in my Salmon and Avocado in Wasabi Soy Dressing
There are only 2 key ingredients to dress. The other ingredients are the dressing and topping/garnish.
- Sashimi quality salmon fillet, skin and bones removed
Wasabi Soy Dressing
- Wasabi paste
- Soy sauce
- Lemon juice
- Sesame oil
Topping & Garnish
- Roasted white sesame seeds
- Shiraganegi (finely julienned green onion, not in the ingredients photo)
You can substitute salmon with sashimi tuna if you prefer. I picked salmon because in Sydney sashimi salmon is much cheaper than tuna.
The quantity of wasabi paste can be adjusted to suit to your palate. I used wasabi paste in a tube, but you can of course grate a fresh wasabi root if you can get it or make a paste from wasabi powder. Here are the different types of wasabi.
The Topping and Garnish are optional, but the dish looks better with them. Instead of shiraganegi, I used a small bunch of red radish microgreens. They worked well too.
How to make Salmon and Avocado in Wasabi Soy Dressing
- Dice the salmon fillet into 1.5cm/⅝” cubes.
- Dice the avocado into similar size pieces to the salmon pieces.
- Mix the Wasabi Dressing ingredients well, ensuring that the wasabi paste is completely dissolved.
- Put the salmon, avocado and the dressing in a bowl and gently mix. Leave for 3-5 minutes.
- Transfer the salmon and avocado to a serving bowl, making a mound. Sprinkle sesame seeds over and place the shiraganegi on top.
If you want to serve it in a more elegant way with a professional look, you can use a ring mould to shape the salmon and avocado. If you do serve it this way, you may want to make the size of the cubes a bit smaller.
Today’s dish is very similar to the topping of Tuna and Avocado Rice Bowl (Donburi). But the dressing used in today’s dish is stronger without adding other seasonings such as cooking sake and mirin. And quicker to make!
Salmon and Avocado in Wasabi Soy Dressing can be an appetiser, a main or a side dish. You can even put it on rice in a bowl to make it a donburi dish.
Salmon and Avocado in Wasabi Soy Dressing is the simplest version of Japanese-style salmon and avocado tartare. You can serve it like a restaurant in a cylindrical shape using a ring mould but serving it by simply piling it up to form a mound with a garnish on top is just as good.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 150-180g/5.3-6.3oz salmon fillet , sashimi quality, skin removed and deboned
- 1 avocado (medium size, note 1)
- ½ tsp wasabi paste (note 2)
- 1 tbsp soy sauce
- ¼ tsp lemon juice
- ¼ tsp sesame oil
- 1/3 tsp roasted white sesame seeds
Dice the salmon fillet into 1.5cm cubes.
Dice the avocado into about the same size pieces as the salmon cubes.
Put the salmon and avocado pieces in a bowl.
Add the Wasabi Soy Dressing ingredients in a small bowl or a jar. Mix well until the wasabi paste is completely dissolved with no large bits (note 4).
Pour the dressing over the salmon and avocado. Mix gently using a spatula.
Leave it for 3-5 minutes.
Transfer the dressed salmon and avocado to a serving bowl(s), making a small mound.
Sprinkle sesame seed over the mound and place shiraganegi on top.
1. For today’s dish, you should not use an over-ripe avocado. When mixing avocado with the salmon pieces, the avocado pieces become mushy if they are too soft.
The quantity of avocado is approximate. If the salmon and avocado look to be similar in volume, that's just right.
2. I used wasabi paste in a tube, but you can of course grate a fresh wasabi root if you can get one or make a paste from wasabi powder. Adjust the quantity to suit to your palate.
3. I suggest that you use at least one of them to make the dish a bit dressed up. Instead of shraganegi, you can also use a small bunch of microgreens.
4. My wasabi paste in the tube was very difficult to dissolve. I had to put the dressing through a sieve to completely dissolve the wasabi paste.
5. Nutrition per serving as a side, assuming 3 servings.
serving: 124g calories: 221kcal fat: 17g (26%) saturated fat: 3g (15%) trans fat: 0.0g polyunsaturated fat: 3.4g monounsaturated fat: 8.7g cholesterol: 28mg (9%) sodium: 364mg (15%) potassium: 532mg (15%) carbohydrates: 6.5g (2%) dietary fibre: 4.6g (18%) sugar: 0.6g protein: 12g vitamin a: 4% vitamin c: 15% calcium: 1.1% iron: 3.5%