Ingredients
Units
Scale
- 1/4 pound sushi-grade salmon
- 2 tablespoons Ponzu sauce
- 1 Persian cucumber, thinly sliced
- Black sesame seeds
- 1 tablespoon pickled ginger, thinly sliced
- 1/2 teaspoon wasabi paste
Instructions
- Using a very sharp knife, cut the salmon into thin, even slices, about 1/4 inch thick. Set aside.
- Drizzle the Ponzu sauce onto the bottom of a serving dish. Place the salmon slices on top of the sauce in a single layer, overlapping the slices slightly. I used a long rectangular dish for presentation.
- Top the fish with slices of cucumber and black sesame seeds.
- Serve with pickled ginger and wasabi paste on the side.
Notes
- You can buy sushi-grade salmon at select grocery stores, like Whole Foods. I often buy mine at my local Asian market.
- Make sure you are buying the freshest fish! Look for color (deep orange), smell (NO odor at all), and check the arrival date.
- Use a very sharp knife for the best cuts. You'll want to cut the salmon into thin, even slices.
- This appetizer will also work as a main course, but you'll have to buy more fish! Serve it with a side of steamed rice!
- Prep Time: 10 min
- Category: Appetizer
- Method: No cook
- Cuisine: Japanese
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 48
- Sugar: 0.9 g
- Sodium: 239.4 mg
- Fat: 1.4 g
- Carbohydrates: 2 g
- Protein: 7.1 g
- Cholesterol: 14.5 mg
