Description
A refreshing and elegant Salmon and Tuna Crudo recipe featuring sushi-grade fish marinated in a tangy yuzu-tamari sauce, paired with a spicy tuna mix, crisp scallions, and a drizzle of flavorful salsa macha. Perfect for a light appetizer or sophisticated starter.
Ingredients
Scale
Salmon Crudo
- 6–8 oz salmon (sushi grade)
- 2½ tbsp tamari
- 1 tsp yuzu juice
- 1 pinch bonito flakes
- ½ tsp freshly grated ginger
- ½ tsp agave syrup
- 1 squeeze fresh lemon juice, to taste
- 2 scallions (green part only)
- 1 serrano pepper, thinly sliced
- Salsa macha, for drizzling
- 1½ tsp mirin
Spicy Tuna
- 4–5 oz bluefin or ahi tuna (sushi grade, finely chopped)
- 1 tbsp kewpie mayonnaise
- ½ tsp tamari
- ½ tsp sesame oil
- 1 tbsp sriracha
- Zest of 1 lemon
- 2 tsp toasted black sesame seeds
Instructions
- Prepare the Marinade: In a bowl, combine tamari, yuzu juice, mirin, bonito flakes, freshly grated ginger, agave syrup, and freshly squeezed lemon juice to taste. Mix well and let it sit for 10-15 minutes to allow flavors to meld.
- Make the Spicy Tuna: Finely chop the sushi-grade tuna. In a separate bowl, mix the tuna with kewpie mayo, tamari, sesame oil, sriracha, lemon zest, and toasted black sesame seeds until thoroughly combined and spicy.
- Prepare the Scallions: Slice the green parts of the scallions into matchsticks and place them in ice water to crisp up while preparing the rest of the dish.
- Slice the Salmon: Cut the sushi-grade salmon into thin slices to your desired thickness, preparing them for plating.
- Plate the Salmon: Arrange the salmon slices neatly on a cold serving plate to keep the fish fresh and cool.
- Add the Marinade Sauce: Strain the previously prepared marinade over the plated salmon evenly, enhancing the flavor without overwhelming the fish.
- Top and Garnish: Spoon the spicy tuna mixture on top of each salmon slice. Garnish with crisp scallions, a slice of serrano pepper on each piece, and finish with a drizzle of salsa macha for added spice and texture. Serve immediately and enjoy.
Notes
- Ensure all fish is sushi grade and kept chilled until serving for food safety.
- You can adjust the amount of sriracha and serrano slices to control the heat level.
- Letting scallions soak in ice water makes them crisp and fresh for garnish.
- Salsa macha adds a smoky, nutty heat; substitute with chili oil if unavailable.
- Serve immediately after assembling to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Keywords: Salmon Crudo, Tuna Crudo, Spicy Tuna, Sushi-grade fish, Raw Fish Appetizer, Japanese appetizer, Salsa Macha, Yuzu dressing
