Sprig Originals's kitchen / No-Cook Salmon Sashimi Bowl with Ginger-Sesame Dressing
No-Cook Salmon Sashimi Bowl with Ginger-Sesame Dressing
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A cold, knife-and-bowl dinner with zero heat: silky cubes of sashimi-grade salmon and buttery avocado piled over crunchy shredded cabbage and cucumber, all slicked with a shaken soy, rice vinegar and toasted sesame dressing. Scissor-snipped nori and sesame seeds finish it. Twenty minutes of chopping, no pan, no kettle, no oven — ideal for a hot weeknight.
Ingredients
Ginger-Sesame Dressing
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tsp finely grated fresh ginger
Bowl
- 350 g sashimi-grade salmon fillet, skinless
- 1 large ripe avocado
- 2 mini cucumbers
- 200 g white or napa cabbage, very finely shredded
- 1 sheet toasted nori
- 2 tsp toasted sesame seeds
Instructions
- Make the dressing: in a jar or small bowl, combine the soy sauce, rice vinegar, toasted sesame oil and grated ginger. Seal and shake (or whisk) for 15 seconds until it looks slightly cloudy, then set aside.
- Build the base: pile the finely shredded cabbage into two shallow bowls. Halve the cucumbers lengthways, slice into thin half-moons and scatter over the cabbage. Spoon about 1 tablespoon of the dressing over each bowl of vegetables and toss lightly with your fingers.
- Take the chilled salmon straight from the fridge, pat it dry with kitchen paper, and use a sharp knife to cut it into neat 2 cm cubes, working across the grain. Put the cubes in a bowl, add 2 tablespoons of the dressing and turn gently to coat; let it sit no more than 5 minutes so the fish stays silky rather than firm.
- Halve, stone and peel the avocado, then cut into thin slices or 2 cm cubes. Arrange the avocado and the dressed salmon on top of the vegetables, keeping them in separate sections so the bowls look tidy.
- Snip the nori sheet into fine ribbons with kitchen scissors and scatter over the top with the sesame seeds. Drizzle over any remaining dressing and serve immediately, while everything is still fridge-cold.
- Serve straight away, while everything is still fridge-cold.
Chef's tips
- Buy fish labelled sashimi- or sushi-grade and eat it the day you buy it; ask the fishmonger to skin it for you to save a step. Keep it in the coldest part of the fridge until the moment you cut it.
- Sashimi-grade tuna, or cooked-and-chilled prawns from the deli counter, work just as well if salmon isn't available.
- Dress the salmon at the last minute — leave it sitting in the soy any longer than about 10 minutes and the surface turns opaque and salty.
- For extra creaminess, stir 1 tablespoon of mayonnaise into the salmon along with the dressing (add it to your shopping list; it keeps the bowl no-cook).
- A mandoline or the shredding disc of a food processor gets the cabbage fine enough to eat raw comfortably; otherwise slice it as thinly as your knife allows.
Nutrition (per serving, estimated)
430calories
37gprotein
14gcarbs
26gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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