The salmon tartare with avocado and black rice is a tasty and simple appetizer to serve year-round, especially on special occasions or when you’re in the mood for something different as a starter, or by increasing the portions, it’s also a delightful main course. For the recipe, I was inspired by the classic tartares found in sushi restaurants in Italy, although it’s a “fusion” (fusion or contemporary cuisine) of different cultures, from avocado, an exotic fruit that’s become very trendy in recent years, to raw fish, in this case, as per Japanese culture, and finally to rice, of the black variety, with elongated grains, very aromatic.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Fusion
- Seasonality: New Year's Eve, All Seasons
Ingredients
- 2 oz salmon fillet
- 1.75 oz avocado
- 0.7 oz black rice
- 1 tsp soy sauce
- 1 tsp lemon juice
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Teaspoon
- Tablespoon
- 2 Small Bowls
- Small Pot
- Colander
- Plate
- Pastry Ring
- Lemon Squeezer
- Fork
Steps
To prepare the salmon tartare with avocado and black rice…
First, in a small pot, heat the water to cook the black rice. When it boils, pour it in and cook it for the minutes indicated on the package.
Meanwhile, as the rice cooks, prepare the salmon and avocado. Take the salmon fillet, remove the skin and any remaining bones, and cut it into pieces, then with the knife, chop it into smaller bits, not too fine.
Place the salmon tartare in a small bowl and season it with soy sauce, stir, and let it marinate slightly.
Now take the avocado, cut it in half lengthwise, use the spoon to remove the pulp and place it in the other bowl. With the fork tines, mash the avocado into a cream, then season with lemon juice to prevent it from browning, add salt, pepper, and mix.
When the rice is cooked, remove it from the heat and drain it very well. Now it’s time to assemble the ingredients.
Take a flat plate, position the pastry ring (medium size) in the center, form the first layer of salmon, pressing it down with a teaspoon, continue with the avocado layer, and finally the black rice layer. Press it well with the spoon or with moistened hands.
Wait a few minutes then gently remove the pastry ring. Garnish as desired or with some parsley leaves, a lemon slice, and drops of balsamic glaze.
