Happy Mix Salad Recipe

Chill and clean

Keep tuna chilled until just before cutting. Rinse cucumber and seaweed salad if packaged with excess liquid; pat dry. Peel and pit the avocado and have all garnishes ready.

Dice tuna

Using a very sharp knife, cut the sushi-grade tuna into 1/2-inch (1.2 cm) cubes. Place cubes in a chilled bowl to keep cool while assembling.

Prep cucumber and avocado

Thinly slice the cucumber lengthwise if preferred and then dice into roughly 1/2-inch pieces (about 1 cup). Dice the avocado into similar-sized pieces to match the tuna.

In a small bowl, whisk together ponzu (3 tbsp), mayonnaise (2 tbsp), gochujang (1 tsp), rice vinegar (1 tsp), sesame oil (1 tsp), soy sauce (1 tsp), honey or mirin (1 tsp), and fresh lime juice (1 tsp) until smooth and emulsified. Taste and adjust heat by adding a little more gochujang for spice or extra ponzu for acidity. The result should be creamy, tangy, slightly spicy, and balanced.

In a large mixing bowl, gently combine the diced tuna, cucumber, diced avocado, seaweed salad (about 1 cup), and shredded crab (1 cup). Be gentle so avocado and tuna keep their shape.

Pour about two-thirds of the prepared sauce over the salad mixture (reserve about 1/3 of the sauce to drizzle on top). Using a rubber spatula or spoon, fold the sauce through the ingredients until they are evenly coated but not mushy. If you prefer the salad saucier, add the remaining sauce a little at a time to reach desired coating.

Season the salad gently with sea salt (about 1 tsp) and freshly ground black pepper (about 1/4 tsp). Taste and adjust seasoning—add a small splash of ponzu or lime if it needs brightness.

Transfer the salad to a serving bowl or divide among 2–3 individual bowls (see servings). Drizzle the reserved sauce over the top in a decorative pattern.

Sprinkle the thinly sliced green onions (2 tbsp), masago (2 tbsp), and toasted sesame seeds (1 tsp) evenly over the salad. If desired, garnish with a few extra slices of avocado or a small spoonful of additional seaweed salad at the side.

Serve immediately chilled so the avocado stays fresh and the tuna remains cold. This salad is best eaten the same day; refrigerate any leftovers in an airtight container for up to 24 hours (texture will soften).