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The Lima-to-Tokyo Tiradito-Style Salmon & Shaved Radish Desk Escape

The Lima-to-Tokyo Tiradito-Style Salmon & Shaved Radish Desk Escape

Welcome to your first-class ticket out of a boring workday! This Nikkei-inspired, no-cook salmon bowl marries the bright, punchy citrus of Peruvian ceviche with the umami-rich depth of Japanese soy and sesame for a vibrant lunch you'll look forward to all morning.

Chef Mira Lin
Chef Mira Lin
Prep: 15 minutes
0
2
easy
lunchsalad
desk-lunchraw-prepmason-jar-dressingno-cook+1

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Timeline

16 minutes
0m5m10m15m
Prep Veggies & Herbs
5m
Shake Dressing
2m
Dice Salmon
3m
Marinate Salmon
5m
Assemble Base
2m
Top & Serve

Ingredients

  • 10 oz sashimi-grade salmon(Skinless, pin-bones removed. Tell your fishmonger you are eating it raw!)
  • 2 Persian cucumbers(Sliced into thin half-moons)
  • 1 cup daikon radish(Julienned or shaved into matchsticks)
  • 1/4 cup red onion(Sliced paper-thin)
  • 1 large handful fresh cilantro(Roughly chopped)
  • 1 large handful fresh mint(Torn)
  • 2 limes, juiced(Yields about 3-4 tbsp of juice)
  • 2 tbsp low-sodium soy sauce(Can sub tamari for gluten-free)
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger(Grated or minced into a paste)
  • 1 serrano pepper(Thinly sliced (remove seeds if you want less heat))
  • 1 cup pre-cooked tricolor quinoa(A microwave pouch works perfectly here!)

Instructions

  1. 1

    Let's head to the departure gate! On your cutting board, thinly slice 2 Persian cucumbers, julienne 1 cup daikon radish, and shave 1/4 cup red onion. Tear up 1 large handful fresh cilantro and 1 large handful fresh mint.

    5 min

    Tip: Soaking the red onion slices in ice water for 5 minutes removes their harsh bite—perfect if you have a 1 PM meeting!

  2. 2

    Grab your trusty mason jar! Combine 2 limes, juiced, 2 tbsp low-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tsp fresh ginger, and 1 serrano pepper. Screw on the lid and shake vigorously like you're shaking off the midweek slump.

    2 min

    Tip: Don't skimp on the shaking—we want the sesame oil and lime juice to temporarily emulsify.

  3. 3

    Carefully dice the 10 oz sashimi-grade salmon into neat half-inch cubes. Since we aren't cooking today, a sharp knife is your best travel companion for getting clean, beautiful cuts.

    3 min

    Tip: Pop the salmon in the freezer for 10 minutes before slicing to firm it up. It makes dicing infinitely easier!

  4. 4

    Transfer the diced salmon to a mixing bowl and pour in half of the mason jar dressing (about 2 tablespoons). Toss gently to coat and let the fish marinate for exactly 5 minutes.

    5 min

    Tip: The acid in the lime juice will begin to 'cook' the exterior of the fish (like a classic ceviche). Don't let it sit much longer than 5 minutes or it will become mushy.

  5. 5

    While the salmon works its magic, divide 1 cup pre-cooked tricolor quinoa between two bowls. Pile high with your prepped cucumbers, daikon, and red onions.

    2 min

    Tip: I use microwaveable quinoa pouches to keep this a truly zero-cook, 15-minute desk lunch.

  6. 6

    Spoon the lightly cured salmon over the veggies. Drizzle the remaining dressing from the mason jar over the top, scatter the torn cilantro and mint everywhere, and dig into your global escape!

    1 min

    Tip: Make sure to scoop up every last drop of the dressing from the bottom of the salmon bowl—that liquid gold is called 'leche de tigre' in Peru!

Chef's Notes

Nikkei cuisine is the breathtaking culinary intersection of Japanese and Peruvian flavors, and it is a massive inspiration for this bowl. Using a raw prep method means you save time and keep the kitchen completely heat-free, which is a lifesaver when my kids are running around like wild animals. Remember, the secret to any great raw fish dish is sourcing: always buy your salmon from a reputable fishmonger and tell them you plan to eat it raw!

Frequently Asked Questions

How long does The Lima-to-Tokyo Tiradito-Style Salmon & Shaved Radish Desk Escape take to make?

The Lima-to-Tokyo Tiradito-Style Salmon & Shaved Radish Desk Escape takes about 15 minutes total. That includes 15 minutes of prep.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Lima-to-Tokyo Tiradito-Style Salmon & Shaved Radish Desk Escape?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Lima-to-Tokyo Tiradito-Style Salmon & Shaved Radish Desk Escape?

The main ingredients are: sashimi-grade salmon, Persian cucumbers, daikon radish, red onion, fresh cilantro, fresh mint, limes, juiced, low-sodium soy sauce, toasted sesame oil, fresh ginger, serrano pepper, pre-cooked tricolor quinoa.

What type of meal is The Lima-to-Tokyo Tiradito-Style Salmon & Shaved Radish Desk Escape?

The Lima-to-Tokyo Tiradito-Style Salmon & Shaved Radish Desk Escape is categorized as: lunch, salad.