Salmon Carpaccio with Shiraga Negi

"Shiraga" means silver hair in Japanese, as the white part of Negi sliced into immaculate thin strips resembles beautiful silver hair. Leaving Negi strips in water for a few minutes would cause them to curl up, which in turn would make Negi look more voluminous, adding elegance to your plate.


  1. First, Slice off the root and the green part of Negi (you can use the green part of Negi for other cooking). Slice the white part of Negi into 2-inch length. 
  2. Make a lengthwise incision and remove the soft yellow green core of Negi.  Stack the remaining white part of Negi and cut into fine julienne strips. Soak in cold water for 10 minutes.
  3. Drain water from Negi, and layer generously over salmon. Garnish with radish, bell pepper, and Italian parsley.
  4. Sprinkle with sea salt, black pepper, olive oil, and squeeze lemon as a final touch.


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Makes 2 servings


2 Ounces Salmon (smoked or sashimi)
1 Stalk Negi
¼ Lemon
- Sea Salt
- Black Pepper
- Olive Oil

for garnish

1 Radish (thinly sliced, soaked in water)
- Red & Yellow Bell Pepper, Diced
- Italian Parsley to Taste
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