Heart-Healthy Sashimi Salmon
Indulge in the vibrant flavors and healthful benefits of our Heart-Healthy Sashimi Salmon, a no-cook dish that celebrates the simplicity of fresh, nutrient-packed ingredients. This easy, 20-minute recipe highlights velvety slices of sashimi-grade salmon, creamy avocado, and crisp cucumber, all artfully arranged and topped with fragrant toasted sesame seeds, thin nori strips, and tangy pickled ginger. Paired with a zesty, low-sodium soy-lemon-wasabi dipping sauce, this dish is as refreshing as it is nourishing—perfect for a light meal or sophisticated starter. Rich in omega-3 fatty acids and loaded with fresh produce, this dish is a guilt-free way to enjoy restaurant-quality sashimi in your own home while supporting heart health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams fresh sashimi-grade salmon
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon wasabi paste
- 30 grams pickled ginger
- 1 medium avocado
- 1 small cucumber
- 1 tablespoon sesame seeds
- 1 sheet nori seaweed sheets
- 2 stalks spring onions
Instructions
Ensure your sashimi-grade salmon is as fresh as possible. Using a sharp knife, slice the salmon into thin pieces, about 0.5 cm thick. Place it in a chilled bowl and keep it in the refrigerator until ready to serve.
Prepare the dipping sauce by combining the low-sodium soy sauce, fresh lemon juice, and a pea-sized amount of wasabi paste in a small bowl. Stir well to blend.
Peel the avocado, remove the pit, and slice it into thin slices, about the same thickness as the salmon.
Wash and peel the cucumber, then slice it thinly into rounds. If desired, you can use a vegetable peeler to create long, thin ribbons for a more decorative presentation.
Lightly toast the sesame seeds in a dry pan over low heat for 3-4 minutes, stirring frequently, until they are golden and aromatic. Remove from heat and set aside to cool.
Cut the nori seaweed sheet into thin strips with scissors. You can lightly toast the nori over a flame for added flavor if desired.
Thinly slice the spring onions, using both the white and green parts.
On a serving platter, arrange the salmon slices alongside the avocado and cucumber. Scatter the pickled ginger and spring onion slices over the top. Sprinkle with toasted sesame seeds for nutty flavor and a little bit of crunch.
Decorate with the thin strips of nori seaweed scattered over the platter.
Serve immediately with the prepared soy-lemon-wasabi sauce on the side, allowing diners to dip the sashimi and vegetables as they enjoy.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 4.5 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 39.5 mcg | 197% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2129 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
