Description
A refreshing and elegant Salmon and Tuna Crudo recipe featuring sushi-grade fish dressed with a tangy citrus tamari marinade, spicy tuna topping, and garnished with crisp scallions, serrano slices, and flavorful salsa macha.
Ingredients
Scale
Salmon Crudo
- 6–8 oz sushi-grade salmon
- 2½ tbsp tamari
- 1 tsp yuzu juice
- 1 pinch bonito flakes
- ½ tsp freshly grated ginger
- ½ tsp agave syrup
- 1 fresh lemon, juice to taste
- 2 scallions (green part only)
- 1 serrano chili, thinly sliced
Spicy Tuna
- 4–5 oz bluefin or ahi tuna (sushi grade), finely chopped
- 1½ tsp mirin
- 1 tbsp kewpie mayo
- ½ tsp tamari
- ½ tsp sesame oil
- 1 tbsp sriracha
- Zest of 1 lemon
- 2 tsp toasted black sesame seeds
- Salsa macha, for drizzling (quantity to taste)
Instructions
- Prepare the Citrus Tamari Marinade: In a bowl, combine tamari, yuzu juice, mirin, bonito flakes, freshly grated ginger, agave syrup, and fresh lemon juice. Adjust lemon juice to your preferred level of acidity. Let the mixture rest 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 chopped tuna with kewpie mayo, tamari, sesame oil, sriracha, lemon zest, and toasted black sesame seeds until evenly combined.
- Crisp the Scallions: Chop the green parts of the scallions into matchsticks and soak them in a bowl of ice water. This will make them crisp and refreshing for garnish.
- Slice the Salmon: Using a sharp knife, slice the salmon into your preferred thickness, aiming for even, delicate cuts.
- Plate the Salmon: Arrange the salmon slices neatly on a cold serving plate to keep them fresh and maintain texture.
- Dress the Salmon: Strain the citrus tamari marinade over and around the arranged salmon slices carefully, ensuring even coverage without drenching.
- Assemble the Crudo: Spoon the spicy tuna mixture atop each salmon slice, place a few scallion matchsticks on top, add one thin slice of serrano chili per salmon slice, and finish with a drizzle of salsa macha for a flavor and heat boost. Serve immediately and enjoy!
Notes
- Use only sushi-grade fish to ensure freshness and safety in this raw preparation.
- Adjust the amount of lemon juice and sriracha based on your taste preference for acidity and spiciness.
- Keep all fish components chilled until just before serving for optimal freshness.
- The ice water soak for scallions is key to adding a refreshing crunch to the dish.
- Salsa macha can be store-bought or homemade; it adds a smoky, spicy finish enhancing complexity.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Keywords: Salmon Crudo, Tuna Crudo, Sushi grade fish, Raw fish appetizer, Japanese cuisine, Seafood appetizer, Spicy tuna, Citrus tamari marinade
