A feast for the eyes, too! Japanese-Style Salmon Carpaccio
A feast for the eyes, too!Japanese-Style Salmon Carpaccio
4.5
(25 reviews)Time
Enjoy rich, fatty salmon with a simple Japanese-style dressing for a light, refreshing finish. You can customize the vegetables with whatever you like, such as baby greens or kaiware sprouts, and add aromatics like shiso leaves, myoga ginger, or green onion if you wish!
Calories
187kcal
Carbs
3.9g
Fat
13.5g
Protein
11.4g
Net Carbs
3g
Sodium
393mg
* Per serving (when making 3 servings)
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 to 3 servings ]
- sashimi-grade salmon150 g
- mizuna⅓ bag (70 g)
- onion¼ (50 g)
☆ Japanese-style dressing
- olive oil2 tablespoons
- soy sauce1 tablespoon
- lemon juice1 tablespoon
- wasabi½ tablespoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Slice the salmon thinly.
2
Trim off the base of the mizuna (a Japanese salad green) and cut it into 3 to 4 cm lengths. Soak it briefly in cold water, then drain well. Slice the onion thinly crosswise. Soak it in cold water, gently rub it, and drain well.
3
Combine the ingredients marked with ☆ in a separate bowl to make the Japanese-style dressing.
4
Arrange the salmon and the ingredients from step 2 on a plate, then drizzle with the Japanese-style dressing.
Reviews
4.5
(25 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
It was a little too tangy, so I adjusted it by adding mirin. I was glad to hear him say it was delicious. If salmon is cheap again, I think I’ll make it again.
🇯🇵 User from Japan
I made this with king salmon. It was light and easy to eat, and incredibly delicious. I’ll definitely make this again.
🇯🇵 User from Japan
It was easy to make, and cleanup was simple since there were only a few dishes. My kids don’t like mizuna, so I used a bagged cut salad instead.
🇯🇵 User from Japan
I think half the amount of oil is enough.
🇯🇵 User from Japan
I wanted something light and refreshing for the hot summer, so I tried making this. The lemon’s tang, the kick of wasabi, and the crisp texture of mizuna made the salmon even more delicious.
