Sashimi plate with wasabi mayo

Sashimi plate with wasabi mayo

When it's too hot to cook, or if you're craving Japanese food, this beautiful sashimi dish steps up to the plate. Sushi-grade salmon is decorated with cucumber ribbons, radish slices, and dotted with spicy wasabi mayo. This low carb, higher-satiety meal is quick to put together and so satisfying to eat. Chopsticks at the ready!

Sashimi plate with wasabi mayo

When it's too hot to cook, or if you're craving Japanese food, this beautiful sashimi dish steps up to the plate. Sushi-grade salmon is decorated with cucumber ribbons, radish slices, and dotted with spicy wasabi mayo. This low carb, higher-satiety meal is quick to put together and so satisfying to eat. Chopsticks at the ready!
USMetric
2 servingservings

Ingredients

  • 12 oz. 350 g salmon (raw sashimi grade)
  • 10 oz. 280 g cucumber
  • 4 4 radishradishes
  • 2 tbsp 2 tbsp pickled ginger (gari)
  • ½ tbsp ½ tbsp wasabi paste
  • 2 tbsp 2 tbsp mayonnaise
  • 2 tbsp 2 tbsp tamari soy sauce
  • 1 tsp 1 tsp black or white sesame seeds (optional)
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Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Mix the wasabi with mayonnaise in a small bowl. Set aside.
  2. Slice the sashimi into 1/8-inch (3 mm) slices and arrange the slices on the plates.
  3. Cut the cucumber horizontally twice — not all the way through, it should stay intact on one end — so that you end up with three long cuts. Place the cucumber on your chopping board so that the cuts are vertical. Use a vegetable peeler to slice long, thin ribbons. Thinly slice the radishes. Arrange the veggies on the plates with the salmon.
  4. Top the plates with gari, a drizzle of tamari soy, and little dollops of wasabi mayo. Sprinkle with sesame seeds if using. Enjoy right away.

Tip

If you're not comfortable with raw fish, you can use cooked salmon, shrimp or tuna instead.

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