Salmon Tartar Recipe

Rinse the sushi rice in a fine-mesh sieve under cold running water, stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain well.

Combine the rinsed rice and 360 ml water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and 1 tsp salt in a small saucepan or microwave just until the sugar dissolves. Do not boil.

Transfer the cooked rice to a wide shallow bowl or wooden hangiri. Gently fold the vinegar mixture into the rice with a paddle or spatula using cutting and fanning motions to cool the rice quickly and give it a glossy texture. Allow rice to cool to slightly warm (not hot) before assembly, about 10–15 minutes.

Keep the salmon chilled until ready to work. Using a very sharp knife, cut the salmon into small 1/4-inch (5–7 mm) dice. Place diced salmon in a chilled bowl.

Peel and pit the avocado, then cut into 1/4-inch dice. Place avocado in a separate bowl and toss lightly with 1/2 tablespoon lime juice to prevent browning.

Peel and dice the mango to the same size as the avocado and salmon (1/4-inch dice).

Add the sliced scallions and masago to the bowl with the salmon.

In a small bowl, whisk together the remaining 1/2 tablespoon lime juice, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, toasted sesame seeds, 1 tsp salt and 1 tsp black pepper.

Pour the dressing over the salmon mixture and gently fold to combine, being careful not to mash the salmon. Taste and adjust seasoning as needed (add a little more soy for saltiness or lime for brightness).

Gently fold the avocado and mango into the salmon mixture right before plating to keep the avocado intact. Reserve a small spoonful of masago for garnish if desired.

Prepare serving portions by wetting a 2.5–3 inch round ring mold (or use a small ramekin). Spoon about 3/4 cup (adjust to preference) of the warm sushi rice into the mold and press gently to form a compact base. Invert onto each serving plate and remove the mold.

Top each rice base with an even portion of the salmon-avocado-mango tartar (about 3/4 cup). Press lightly so the tartar sits neatly on the rice.

Garnish each tartar with the reserved masago, a sprinkle of toasted sesame seeds, a few microgreens or cilantro, and a strip or square of toasted nori alongside or leaning against the tartar.

Serve immediately with pickled ginger and a small dollop of wasabi or wasabi mayo on the side. If making ahead, keep the salmon mixture chilled and assemble just before serving to preserve texture and color.