Fresh, spicy, tangy, and packed with garlic, chilies, and cilantro, this Thai-inspired Salmon Sashimi is perfect on its own or served with hot rice and roasted seaweed. When it’s getting so hot, I just want a dish that’s refreshing, but still healthy. This spicy, slightly fruity salmon checks all the boxes. And, it’s incredibly easy to make in only 10 minutes. The next time you find sashimi-grade salmon, try this tasty Thai version!
1tablespooncalamansi juiceoptional, about 3–4 calamansi
½cupwater
½tablespoonsugaradjusted to taste
½-1teaspoonwasabi
¼small red onionfinely chopped
1-2Thai red chiliesfinely chopped, adjusted to your preferred spice level
4-5Clovesgarlicfinely minced
½lemonthinly sliced or cut into small wedges
½cupchopped fresh cilantro
For Serving
Hot steamed rice
Roasted seaweed
Instructions
In a large bowl, combine the soy sauce, fish sauce, lemon juice, calamansi juice, water, sugar, and wasabi. Mix well until the sugar has dissolved.
Add the chopped red onion, Thai red chilies, minced garlic, sliced lemon, and plenty of fresh cilantro. Mix everything together and let the sauce sit for 5–10 minutes so the flavours can develop.
Arrange the sushi-grade salmon sashimi in a shallow serving bowl or on a plate.
Pour the Thai-inspired sauce and aromatics generously over the salmon.
Serve immediately on its own, or enjoy it with hot steamed rice and roasted seaweed.
Notes
Tip: Taste the sauce before pouring it over the salmon. Add more sugar if it is too tart, more lemon or calamansi for extra acidity, or more Thai chili for additional heat.