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Sashimi Salad Recipe

Inspired by Bahn Thai

Time30m

Serves4

Yellowtail, Tuna, Salmon & Escolar over salad

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Ingredients

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Fish (Sashimi)

4 oz fresh yellowtail (hamachi), sashimi-grade

4 oz fresh tuna (maguro), sashimi-grade

4 oz fresh salmon (sake), sashimi-grade

4 oz fresh escolar, sashimi-grade

4 tsp soy sauce (for serving)

1 tsp wasabi (for serving, optional)

Salad Base

6 cups mixed salad greens (mizuna, baby arugula, red leaf, frisée)

1 cup English cucumber, thinly sliced

1 cup daikon radish, julienned

1 cup shredded carrot

1/4 cup thinly sliced red onion

1/2 cup edamame (shelled, cooked)

1 each avocado, sliced

1 tbs toasted sesame seeds

Dressing (Yuzu-Soy Vinaigrette)

3 tbs yuzu juice (or substitute: lime + a splash of orange)

2 tbs low-sodium soy sauce

1 tbs Rice vinegar

1 tsp sesame oil (toasted)

2 tbs neutral oil (grapeseed or canola)

1 tsp Mirin

1 tsp honey or agave

1 tsp fresh ginger, finely grated

1/2 tsp garlic, finely grated

1/4 tsp black pepper

Garnishes & Finishing

1/4 cup microgreens or mitsuba

2 tbs pickled ginger (gari), optional

1 tbs fried garlic or crispy shallots, optional

1/4 cup nori strips (toasted), optional

Method

Fish (Sashimi)

Chill and prepare tools

Place knives and cutting board in the refrigerator or run under cold water then dry; cold tools help create clean sashimi cuts. Pat each piece of fish dry with paper towels.

Slice fish

Using a very sharp sashimi knife or chef's knife, cut each fish into 6–8 thin slices (approximately 1/8–1/4 inch thick). Slice at a slight angle against the grain for tender pieces. Arrange yellowtail, tuna, salmon and escolar separately on a chilled platter, covering with plastic wrap until ready to assemble.

Reserve small bowls of soy sauce and wasabi for serving. Keep the fish chilled until plating.

Salad Base

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Thinly slice the cucumber, julienne the daikon, shred the carrot, and thinly slice the red onion. Shell and cook edamame if necessary and chill. Slice the avocado just before assembly to avoid browning.

Toss base

In a large bowl, combine the salad greens, cucumber, daikon, carrot, red onion and edamame. Toss gently to mix.

Dressing (Yuzu-Soy Vinaigrette)

Whisk dressing

In a small bowl or jar, combine yuzu juice, soy sauce, rice vinegar, mirin, honey, grated ginger, grated garlic and black pepper. Whisk until honey dissolves. Slowly drizzle in neutral oil while whisking to emulsify, then stir in toasted sesame oil. Taste and adjust acidity or sweetness to preference.

Assembly & Garnishes

Dress the salad

Just before serving, lightly dress the salad base with about half of the vinaigrette (reserve the rest for guests to add more). Toss gently to coat the greens and vegetables evenly.

Plate salad

Divide the dressed salad onto four plates or two large serving plates (see servings). Fan or neatly arrange slices of yellowtail, tuna, salmon and escolar on top of each portion of salad so each plate has an even selection.

Add avocado and garnishes

Place avocado slices on each plate. Sprinkle toasted sesame seeds and microgreens over the fish and salad. Add optional pickled ginger and nori strips, and scatter fried garlic or crispy shallots for crunch if using.

Finish and serve

Drizzle any remaining vinaigrette lightly over the fish (optional). Serve immediately with soy sauce and wasabi on the side. Consume sashimi-grade fish promptly and keep chilled until eaten.