Heart-Healthy Sashimi Salmon

Delight in the clean, refreshing flavors of our Heart-Healthy Sashimi Salmon—a nourishing recipe that’s as beautiful as it is good for you. Featuring silky slices of fresh sashimi-grade salmon, creamy avocado, and crisp cucumber, this dish is paired with a zesty low-sodium soy-lemon-wasabi dipping sauce for a perfect balance of umami and tang. Garnished with toasted sesame seeds, nori strips, pickled ginger, and spring onions, it’s loaded with nutrients and natural antioxidants. With zero cooking time and only 20 minutes of prep, this elegant, Japanese-inspired dish is ideal for a light lunch or an impressive appetizer. Serve it chilled and share the joy of healthier eating, without sacrificing flavor or sophistication.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 2

Ingredients

• 300 grams fresh sashimi-grade salmon
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon wasabi paste
• 30 grams pickled ginger
• 1 medium avocado
• 1 small cucumber
• 1 tablespoon sesame seeds
• 1 sheet nori seaweed sheets
• 2 stalks spring onions

Directions

Step 1

Ensure your sashimi-grade salmon is as fresh as possible. Using a sharp knife, slice the salmon into thin pieces, about 0.5 cm thick. Place it in a chilled bowl and keep it in the refrigerator until ready to serve.

Step 2

Prepare the dipping sauce by combining the low-sodium soy sauce, fresh lemon juice, and a pea-sized amount of wasabi paste in a small bowl. Stir well to blend.

Step 3

Peel the avocado, remove the pit, and slice it into thin slices, about the same thickness as the salmon.

Step 4

Wash and peel the cucumber, then slice it thinly into rounds. If desired, you can use a vegetable peeler to create long, thin ribbons for a more decorative presentation.

Step 5

Lightly toast the sesame seeds in a dry pan over low heat for 3-4 minutes, stirring frequently, until they are golden and aromatic. Remove from heat and set aside to cool.

Step 6

Cut the nori seaweed sheet into thin strips with scissors. You can lightly toast the nori over a flame for added flavor if desired.

Step 7

Thinly slice the spring onions, using both the white and green parts.

Step 8

On a serving platter, arrange the salmon slices alongside the avocado and cucumber. Scatter the pickled ginger and spring onion slices over the top. Sprinkle with toasted sesame seeds for nutty flavor and a little bit of crunch.

Step 9

Decorate with the thin strips of nori seaweed scattered over the platter.

Step 10

Serve immediately with the prepared soy-lemon-wasabi sauce on the side, allowing diners to dip the sashimi and vegetables as they enjoy.

Nutrition Facts

Serving size	669.4 grams (669.4g)

Amount per serving	% Daily Value*
Calories	988

Total Fat 68.10g	87%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 5.00g
Cholesterol 165mg	55%
Sodium 1663mg	72%
Total Carbohydrate 26.90g	10%
Dietary Fiber 13.60g	49%
Total Sugars 4.50g
Protein 71.70g	143%

Vitamin D 1578IU	7890%
Calcium 116mg	9%
Iron 5mg	27%
Potassium 2129mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 28.5%

Carbs: 10.7%