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Salmon Sashimi in Beetroot with Seaweed Crisps

Salmon Sashimi in Beetroot with Seaweed Crisps: A Colorful Treat

Delight your guests with Salmon Sashimi in Beetroot with Seaweed Crisps, a stunning appetizer that combines vibrant flavors and colors.
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Prep Time 10 minutes
Marination Time 1 day
Total Time 1 day 10 minutes
Servings: 4 slices
Course: APPETIZERS
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 150 g Fresh Raw Salmon Look for sushi-grade salmon to ensure safety and rich flavor.
  • 150 ml Beetroot Juice Provides vibrant color and tanginess; consider carrot juice for a twist.
  • 2 tbsp Lemon Juice Adds necessary acidity; lime juice is a suitable alternative.
  • 1 tsp Balsamic Vinegar Introduces a touch of sweetness; red wine vinegar works as a substitute.
  • 1 tbsp Spicy Mustard Contributes heat; Dijon mustard is an excellent substitute.
  • 2 tbsp Coconut Blossom Sugar Balances the acidity; swap with honey or maple syrup if preferred.
For the Garnish
  • 1 tsp Coarse Sea Salt Enhances overall flavor; adjust based on taste.
  • 1 whole Spring Onion Sliced; chives make a great replacement.
  • 1 tbsp Plant-Based Cream Cheese Use regular cream cheese if dairy is acceptable.
  • Extra Virgin Olive Oil Enhances richness; any neutral oil can be used.
  • Ground Black Pepper Freshly ground is recommended.
  • Sesame Seeds Adds a crunchy texture; substitute with sunflower seeds for nut-free.
For the Crunch
  • Seaweed Crisps or Nori Torn into pieces; baked rice chips offer a different texture.

Equipment

  • Bowl
  • Sharp knife
  • serving plate

Method
 

Preparation
  1. In a bowl, combine beetroot juice, lemon juice, balsamic vinegar, spicy mustard, coconut blossom sugar, and coarse sea salt. Whisk until well mixed.
  2. Submerge the sushi-grade salmon in the prepared marinade and let it marinate in the fridge for 24-36 hours.
  3. Once marinated, remove the salmon and thinly slice it using a sharp knife.
  4. Drizzle some of the beetroot marinade over the sliced salmon, along with a splash of extra virgin olive oil if desired.
  5. Dot the salmon slices with plant-based cream cheese, then sprinkle sesame seeds and freshly ground black pepper on top.
  6. Finish by garnishing with sliced spring onion and crumbled seaweed crisps.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 30mgIron: 1mg

Notes

Serve with pickled ginger for an extra flavor burst.

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