Sashimi Salad Recipe

Prepare fish

Keep sashimi-grade fish cold until ready. Using a very sharp knife, trim any skin or connective tissue and slice fish into thin, even slices about 1/8–1/4 inch thick. Arrange slices on a chilled plate or set aside on parchment while assembling salad.

Prepare vegetables

Rinse and spin-dry the mixed greens. Thinly slice cucumber, julienne or thinly slice daikon, shred the carrot, slice the scallions separating white and green parts, and slice the avocado just before assembling to prevent browning. If using nori sheets, cut into thin strips.

In a large mixing bowl, combine mixed greens, cucumber, daikon, shredded carrot and the white parts of the scallions. Toss gently to blend ingredients evenly.

Just before serving, add avocado slices and arrange sashimi slices over the top of the dressed salad (or mix gently if you prefer fish mixed through). Sprinkle toasted sesame seeds, scallion greens and cilantro leaves over the salad. Add nori strips if using.

Make the dressing while the fish is slicing so flavors can meld. In a small bowl or jar, combine soy sauce, rice vinegar, sesame oil, neutral oil, lime juice, honey, grated ginger and minced garlic. Whisk or shake vigorously until well blended.

Taste and adjust: add Sriracha or extra honey to balance heat and sweetness, or a splash more soy or lime to increase saltiness/acidity. The dressing should be balanced, slightly tangy-salty with a hint of sweetness and sesame aroma.

If you prefer a smoother emulsified dressing, slowly whisk in a teaspoon of neutral oil while whisking or blend briefly with an immersion blender for 10–15 seconds.

Dress the salad: pour about half the dressing over the salad greens and vegetables and toss gently to coat. Reserve the remainder of the dressing to drizzle over the sashimi so it does not overwhelm the raw fish's texture.

Plate: divide the dressed salad between 2 plates (or one large platter for sharing). Neatly lay sashimi slices over the top, then lightly drizzle remaining dressing and the optional 1/2 tsp toasted sesame oil over the fish for aroma.

Garnish and serve immediately: sprinkle extra sesame seeds, cracked black pepper to taste and serve with extra soy sauce or ponzu on the side for diners who want more seasoning.