I created this recipe with the most basic ingredients. No need to run out the door to buy sesame oil, sesame seeds, rice wine vinegar and the like. Of course if you have these things it will give Asian inspired flavour. I encourage you to just use what you got and not to spend money on ingredients you may only use a couple of times. I will note however that is best to used fresh organic and wild salmon, or sushi grade salmon for this recipe. Serve on rice crisps or crackers or by the spoonful, which is how we like it best.
We have also made this with sushi-grade ahi tuna, and it is equally amazing. You could even try it with cooked crab meat or shrimp....want to make it vegan? Try pan-frying some tofu and mix it all up. This recipe is so versatile!
1/4 cucumber, peeled and sliced into 1/4" cubes
1/2 avocado sliced into 1/4" cubes
2 Tbsp soy sauce (or tamari)
1/2 Tbsp apple cider vinegar
1 Tbsp freshly squeezed lemon juice
1/2 - 1 tsp wasabe paste (use more or less to your liking)
pepper to taste
1/2 tsp sesame seeds (if you have them)
Toast sesame seeds in the oven at 350 for 10 min.
Mix soy sauce, vinegar, lemon juice and wasabe paste in a bowl.
Mix in salmon, avocado and cucumber.
Adjust any of the ingredients to your liking.
Sprinkle on sesame seeds and pepper.