This miso salmon sashimi isn’t only big on flavor and irresistible, it’s also foolproof and ready in about 15 minutes. A great appetizer or a snack to enjoy on a warm summer evening. Or served it over sushi rice for a quick lunch. Yup! So versatile, only one recipe but lots of ways to combine, double win!
Thinly sliced salmon, miso soy dressing, lemon juice, capers and fresh cucumber. Together, they make a perfect balance of the mild, acidic and salty flavors.
Miso paste has a deep taste, and soy and lemon juice give it a great complexity. They’re such a great partner to the richness of the fish. Surely just miso dressing and salmon couldn’t possibly make anything taste that good, right? But of course it does. And the texture, is delightful.
This dressing is quite possibly the best reason to keep a small container of umami-rich miso paste in the fridge. Combined with a few pantry ingredients, it gives the salmon an ultra-rich, savory flavor.
When served for lunch over rice, you definitely need to make it with sushi rice. And the few pieces of silky salmon instantly will jazz up your lunch. You’ll be surprised at how something so simple could taste so complete, so wholesome.
A pat of miso dressing gives this quick meal a fast and fancy twist. The sushi rice soaks up the dressing, while still keeping its texture.
Tip:Buy the freshest salmon you can find, preferably wild caught salmon, if it’s available.
This recipe can easily be doubled to serve more.
3 more delicious recipes:
Wild rice with spinach, poached egg and kimchi
Eggplant and halloumi stir-fry
Oriental salmon ceviche
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You need
- 250 g (1/2 lb) fresh (sushi-grade) skinless salmon
- 1 tbsp capers
- 1 small red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 tsp sesame seeds
- 1 tsp chives, finely chopped
- flaky salt + black pepper
miso dressing
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp white miso
- 1 tbsp lemon juice
- 1/2 tsp brown sugar
+ if making rice bowl
- 1/2 cup sushi rice, cooked according to package directions
How to
Combine the ingredients for the miso dressing in a small bowl.
Using a sharp knife, slice the salmon against the grain into very thin slices. Arrange the slices on a bowl, overlapping them slightly. Top with cucumber slices, sesame seeds, chives and red onion.
Drizzle with the miso dressing. Season lightly with salt and pepper. Scatter the capers on top and serve with lemon wedges. Serve immediately!
Or serve as a healthy lunch or light dinner over sushi rice. So good!
Tip: Double the dressing to drizzle over rice.
If you give this recipe a try, leave a comment or mention me on Instagram @anna_s_table. I’d love to see what you’re making. Happy cooking!
Sushi grade salmon should always be farm raised.. Only frozen wild salmon can be used for sushi.
Wondering if you think smoked salmon would also work?
It’s usually made with sashimi grade salmon to enjoy this dish safely. But if you can’t find it and don’t mind the smoked flavor, you can try to make it with smoked salmon and use less miso, otherwise it might turn out too salty. Or use wild caught salmon and just sear the surface. Let me know how it turned out for you. Happy cooking!