Salmon Tartare with Sriracha Sauce
This tartare recipe works beautifully with meat if you prefer over fish. Another simple and tasty recipe you can whip up in 10-15 mins.
4 oz. salmon (sushi grade) – diced
2 teaspoons Sriracha sauce (Shark Brand)
2 teaspoons low sodium soy sauce
1 teaspoon sesame oil
2 Thai chili peppers – minced
7 thin slices Japanese cucumber (or substitute with English cucumber)
1/4 cup cooked brown rice (or substitute with white rice)
1/4 teaspoon tobiko
Dice salmon. Set aside in bowl.
2. Sriracha, soy sauce, sesame seed oil, Thai chili peppers
In a small bowl, combine Sriracha, soy sauce, sesame oil and Thai chili peppers. Mix sauce well and set aside.
3. final steps
To make similar presentation as pictured, use a deep, round cookie cutter or biscuit cutter. Drizzle sauce on plate. In center of plate, place cookie cutter on top of sauce. Then add brown rice inside cookie cutter. Press rice down lightly with back of spoon so it’s level. Next, add diced salmon and press down lightly with back of spoon so salmon is level. Carefully lift cookie cutter off plate. Garnish with tobiko or fresh herbs. Serve immediately.