Spicy Salmon Tartare

A few weeks ago, I made a second effort at sushi.The rice turned out just fine -- not perfect, but pretty good. I need a larger rice cooker. Instead of searching all over creation for good sashimi quality fish, I trekked out to a large Asian market in Fairfax county. There, I was able to purchase what turned out to be more fish than I could possibly use, freshly packed just days before in Japan. I found some other condiments for sushi, as well, and was pleased with the price overall. I highly recommend Super H Mart.

The leftover salmon would only stay delicious for 24 hours, max... and I decided to do something tartare. It would be a sin to cook such perfect fish. I made a few small batches and one large batch of what turned out best. Here's the resulting recipe.

Spicy Salmon Tartare

Serves 2

Prep time: 10 minutes

Cook time: None

• 8-10 oz fresh sashimi quality salmon filet
• 2 chopped scallions, white and green
• 1 tbsp siracha chili sauce
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1/2 tsp prepared wasabi
• 1 tsp rice vinegar

Very finely chop the salmon with a sharp knife. I recommend starting with a small dice and running your knife through the resulting cubes at least 4 or 5 more times in both directions. Use a flexible chopping board that you can rotate easily. Gently toss the salmon with the other ingredients until evenly distributed and chill for 30 minutes in the refrigerator. Serve with toast points or plain Japanese crackers.