Spicy Sashimi Salad Recipe
Make Spicy Sashimi Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad & Garnish
Spicy Sashimi Marinade / Dressing
Crunch & Finish
Method
Salad & Garnish
- 1
Prepare Vegetables
Wash and dry the mixed salad greens thoroughly; place in a large chilled bowl. Peel, seed and thinly slice the cucumber into half-moons and add to the bowl. Julienne or shred the daikon and add. Dice the avocado and keep the pieces in a small bowl; toss with a light squeeze of lime to prevent browning and set aside.
- 2
Prepare Aromatics
Thinly slice the scallions, keeping whites and greens separate (whites will go into the dressing/marinade step and greens used as garnish). Pick cilantro leaves from stems and set aside. If using nori, toast quickly over an open flame or in a dry pan until slightly crisp and cut into thin strips.
Spicy Sashimi Marinade / Dressing
- 3
Make the Sauce
In a small bowl, combine soy sauce, sesame oil, rice vinegar, lime juice, Sriracha and gochujang (if using). Add grated ginger, minced garlic, honey, mirin (if using), salt and freshly ground black pepper. Whisk vigorously until honey dissolves and the mixture is uniform. Taste and adjust heat (add more Sriracha or gochujang for spicier) and acidity (add more lime or rice vinegar) as desired.
- 4
Marinate the Sashimi
Place the cubed sashimi-grade fish in a shallow bowl. Reserve about 2 teaspoons of the dressing for finishing the salad. Pour the remaining dressing over the fish and gently toss to coat, ensuring every cube is lightly glazed. Let the fish sit at cool room temperature or in the refrigerator for 8–12 minutes — just long enough to lightly infuse flavor but not to cure the fish into a ceviche. If preferred, marinate only 3–5 minutes for a fresher sashimi texture.
Crunch & Finish
- 5
Assemble the Salad
Toss the mixed greens, cucumber and shredded daikon lightly with the reserved 2 teaspoons of dressing. Arrange the dressed salad mix on a serving platter or individual plates. Distribute the avocado cubes evenly over the greens.
- 6
Top with Sashimi & Garnish
Spoon or arrange the marinated sashimi cubes on top of the salad in an even layer. Sprinkle toasted sesame seeds and crispy fried shallots (or fried garlic) over the fish and greens. Scatter the sliced scallion greens, cilantro leaves and optional thin red chili slices and nori strips. Finish with a light squeeze of fresh lime over the top.
- 7
Serve
Serve immediately so the fish remains cool and tender. Provide extra dressing on the side for guests who want more heat or salt. If desired, offer steamed rice or chilled soba on the side.