Spicy Salmon Sashimi Salad (Gluten-free, soy-free, dairy-free, grain-free)

I LOVE spicy salmon sushi rolls, but sometimes I don't want the rice or the hassle of making rolls... so why not enjoy just the fillings?? :) Fresh, sashimi-grade salmon is combined with spicy dairy-free mayo and crunchy fish roe. I like to serve it on top of smashed avocado mixed with fresh lemon juice and cilantro.

This dish uses just a few ingredients and comes together in minutes. You can prepare it ahead of time and let the flavors meld in the fridge until mealtime.

Creamy, fresh, spicy... yum!!! You can easily omit the roe if you cannot find them, but I love the extra 'pop' they give to the texture of every bite.

I served this as part of a sashimi platter along with my Spicy Tuna Poke, nori sheets (so we could make bite-size handrolls... finger-rolls, lol), seaweed salad, and sashimi slices of salmon, tuna, and escolar.

Spicy Salmon Sashimi Salad (Gluten-free, soy-free, dairy-free, grain-free)

INGREDIENTS:

• 1/2 pound (8 oz) sashimi-grade salmon but into small, bite-size pieces

• 1/4 cup dairy-free, gluten-free mayo

• 1 tsp sesame oil

• 2 tsp sriracha

• 2 tsp chili oil

• 2 T tobiko/smelt roe (You should be able to order this from you local sushi restaurant), plus more for garnish

• 1/2 tsp toasted sesame seeds

• 1/2 tsp black sesame seeds

• 2 green onions, sliced thinly

DIRECTIONS:

• Combine all ingredients in a bowl.

• Stir gently to evenly coat the salmon without smashing it.

• Refrigerate for 1-2 hours to allow the flavors to meld.

• Transfer to serving dish and garnish with fish roe, sesame seeds, or green onion tops.

• Enjoy!

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Keywords: gluten-free sushi, sashimi, salmon sashimi, salmon salad, salmon sushi, gluten-free seafood salad

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