Sashimi Salad Recipe

Chill and prep fish

Keep fish chilled until ready to slice. Pat the tuna and salmon dry with paper towels to remove excess moisture for a cleaner cut.

Using a very sharp, long-bladed knife, trim any remaining silver skin or connective tissue. For clean slices, wipe the blade between cuts.

Slice the tuna into 1/4-inch thick 1/2–3/4-inch-wide slices (standard sashimi). Repeat with the salmon. Arrange the slices on a chilled plate, alternating pieces for visual appeal. Cover lightly and keep refrigerated while assembling the salad.

Reserve 2 tbs soy sauce for serving alongside the plated salad or a small dipping dish.

In a large bowl, combine the mixed salad greens, thinly sliced cucumber, radish, torn shiso/mint leaves (if using), and gently toss to combine.

Cut the avocado just before serving: halve, remove pit, thinly slice while still in skin, then scoop slices out with a spoon. Arrange avocado slices on top of the greens.

In a small bowl or jar, add rice vinegar, light soy sauce, sesame oil, neutral oil, mirin, lime juice, honey (or agave), grated ginger, minced garlic, toasted sesame seeds, salt, and black pepper.

Whisk or shake vigorously until the honey dissolves and the dressing is emulsified. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or 1/2 tbs more lime or rice vinegar for brighter acidity.

If time allows, refrigerate dressing for 10 minutes to let flavors meld; whisk again before using.

Lightly dress the salad base: pour roughly 2–3 tbs of dressing over the greens and toss gently to coat. You want the leaves lightly dressed so they don’t wilt or overpower the sashimi.

Arrange the dressed greens on a serving platter or divide among 2–3 plates (see servings). Neatly fan the sashimi slices over or beside the greens, alternating tuna and salmon for color contrast.

Scatter avocado slices on the salad, sprinkle scallions, pickled ginger, toasted sesame seeds (additional to those in the dressing), and the crispy fried shallots or nori strips for texture.

Serve immediately with reserved soy sauce at the side and an optional small dab of wasabi. Encourage diners to take a bit of sashimi with salad in each bite.