Sushi Style Salmon Tartare

One thing I have noticed by living in Australia (although it is probably particularly Mackay) is that it is extremely hard sometimes to find all the ingredients that I have in mind. Black sesame seeds are one of these things. I reckon for taste as well as looks, it would really finish off this dish, so if you can find it: “Go for it!!”

Also a round mold was impossible to find here, so I improvised by stacking some egg rings together that I already had, but actually found something even better after I’ve made pictures of it, which is a tiny baking dish for pies! I just have to pop out the bottom and it’s perfect!
So if you can’t find it as well, you know what to do.

This salmon tartare dish is nice and light, packed with protein and surprisingly fulfilling at the same time! Perfect for after our Muay Thai nights, especially because it’s so easy to make in the afternoon and doesn’t even have to be heated up! (Note that, if you do, add the lemon juice before serving up. It prevents the salmon from ‘cooking’.)

Let‘s go to the recipe!

Proportions of ingredients differ from recipe

The picture above show most of the ingredients. After I finished taking pictures, I didn’t realise I forgot the soy sauce and garlic until I actually started cooking. I will need to teach myself to get all the ingredients ready according to a list, instead of grabbing ingredients as I go.

For the salmon tartare for 2 servings we will need:

  • 2 pieces of skinless salmon
  • 2 tbsp lemon juice
  • 1/2 red onion
  • 2 tbsp garlic chives
  • 2 tbsp minced garlic
  • lemon zest of one lemon
  • 5 tbsp soy sauce
  • ground black pepper

Avocado / Wasabi Mousse

  • 1/2 avocado
  • 1 tsp wasabi
  • 50 ml thickened cream
  • 1 tbsp lemon juice
  • salt & pepper to taste


  • 1/2 cucumber in slices
  • Watercress
  • Snow Pea Sprouts
  • Seaweed in slices (I used kimchi seasoned seaweed, because I love everything a bit spicy, but regular seaweed wil do too)

Stacking the dish

Anyways; after I chopped everything finely and mixed the salmon, onion, garlic chives, soy sauce and lemon juice together, I started to assemble my dish.

Just like my sesame seeds, I couldn’t find a proper mold to push the salmon mix in, so I improvised and stacked some egg rings together.

Ofcourse I found a better option afterwards when I walked through the supermarket. Apparently they have cute little cake tins! It’s probably not the right name, but I mean the ones with the spring so you can ditch the bottom!

After I layed down my base of cucumber and built my little salmon tartare tower, I started to make the avocado wasabi mousse by blending thickened cream, avocado, wasabi, lemon juice and a little bit of salt and pepper together.

I put the mousse on the side myself, because I ran out of room for stacking, but you can also choose to layer it on top or bottom of your salmon tartare stack! Top the tartare stack off with your toppings and you‘re ready to eat!

Bon Appetit!

Sushi Style Salmon Tartare

Salmon Tartare with a smooth Avocado / Wasabi Mousse
Prep Time 15 minutes
10 minutes
Total Time 25 minutes
Servings 2


  • 1 round mold
  • 1 mixer


For Salmon Tartare:

  • 2 Pieces of skinless salmon in tiny cubes
  • 2 tbsp Lemon juice
  • 1/2 Red onion diced
  • 2 tbsp Garlic chives
  • 2 tbsp Minced garlic
  • Lemon zest
  • 5 tbsp Soy sauce
  • Pepper to taste
  • 1/2 Cucumber in slices
  • Watercress
  • Snow pea sprouts
  • Seaweed cut in little strips

For Avocado / Wasabi Mousse:

  • 1/2 Avocado
  • 1 tsp Wasabi
  • 50 ml Thickened cream
  • 1 tbsp Lemon juice
  • Salt and pepper to taste


Salmon Tartare:

  • Throw all ingredients in a bowl, except for the cucumber, watercress, snow pea sprouts and seaweed
  • Lay cucumber on a plate in a circle
  • Put the mold on top and stack the salmon tartare into it, pushing it down slightly
  • Top off with watercress, snow pea sprouts and seaweed

Avocado / wasabi mousse

  • Throw everything in mixer and blend until smooth
Keyword healthy, healthy dinner, lunch, salmon, seafood, skinny meal

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