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Sashimi Salad With Matsuhisa Dressing Recipe

Name: Nobu - Caesars New Orleans Sashimi Salad With Matsuhisa Dressing Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz sushi-grade tuna (akami) or yellowfin, sashimi-cut; 6 oz sushi-grade salmon, sashimi-cut; 4 cups mixed salad greens (mizuna, baby arugula, frisée); 1 cup shredded daikon radish; 1 cup thinly sliced cucumber (seeded); 0.25 cup thinly sliced red onion; 0.5 cup edamame, shelled and chilled; 1 each avocado, ripe but firm, sliced; 0.25 cup microgreens or shiso leaves (optional); 0.25 cup extra-virgin olive oil; 2 tbs neutral oil (grapeseed or canola); 2 tbs soy sauce (low-sodium); 1 tbs rice vinegar; 2 tsp fresh lime juice; 1 tsp fresh lemon juice; 1 tsp mirin; 1 tsp sugar or honey; 0.5 tsp garlic, very finely minced; 0.5 tsp ginger, very finely minced; 0.5 tsp sesame oil (toasted); 1 tsp Japanese mayonnaise (Kewpie) - optional for creamier version; 1 tsp toasted sesame seeds (white or mixed); 0.25 tsp wasabi paste (optional, for heat); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 2 tbs pickled ginger; 2 tbs thinly sliced scallions; 1 tbs furikake or toasted nori strips; 2 each lime wedges

Inspired by Nobu - Caesars New Orleans

Time25m

Serves2

Make Sashimi Salad With Matsuhisa Dressing 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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Sashimi & Salad

8 oz sushi-grade tuna (akami) or yellowfin, sashimi-cut

6 oz sushi-grade salmon, sashimi-cut

4 cups mixed salad greens (mizuna, baby arugula, frisée)

1 cup shredded daikon radish

1 cup thinly sliced cucumber (seeded)

1/4 cup thinly sliced red onion

1/2 cup edamame, shelled and chilled

1 each avocado, ripe but firm, sliced

1/4 cup microgreens or shiso leaves (optional)

Matsuhisa Dressing

1/4 cup extra-virgin olive oil

2 tbs neutral oil (grapeseed or canola)

2 tbs soy sauce (low-sodium)

1 tbs Rice vinegar

2 tsp Fresh lime juice

1 tsp fresh lemon juice

1 tsp Mirin

1 tsp sugar or honey

1/2 tsp garlic, very finely minced

1/2 tsp ginger, very finely minced

1/2 tsp sesame oil (toasted)

1 tsp Japanese mayonnaise (Kewpie) - optional for creamier version

1 tsp toasted sesame seeds (white or mixed)

1/4 tsp wasabi paste (optional, for heat)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Garnishes & Condiments

2 tbs pickled ginger

2 tbs thinly sliced scallions

1 tbs furikake or toasted nori strips

2 each Lime wedges

Method

Prepare Fish & Produce

Chill and slice fish

Keep the sushi-grade tuna and salmon cold until ready to slice. Using a very sharp knife, slice each fish into 1/4-inch thick sashimi slices (about 8 oz tuna into 8–10 slices, 6 oz salmon into 6–8 slices). Arrange on a chilled plate, cover lightly with plastic wrap and return to the refrigerator while assembling the salad components.

Prep vegetables

Rinse and dry mixed salad greens thoroughly in a salad spinner. Julienne or shred daikon into thin matchsticks. Thinly slice cucumber and red onion. Shell and blanch edamame if using frozen: boil 2–3 minutes, shock in ice water, drain and chill. Cut and slice avocado just before serving to avoid browning.

Make Matsuhisa Dressing

In a small bowl or jar combine soy sauce, rice vinegar, lime juice, lemon juice, mirin and sugar (or honey). Whisk until sugar dissolves.

Add the finely minced garlic and ginger to the mixture. Slowly whisk in the extra-virgin olive oil and neutral oil to emulsify the dressing. If using a jar, add oils and shake vigorously until well combined.

Stir in the toasted sesame oil, Japanese mayonnaise (if using) and wasabi paste (if using). Taste and adjust seasoning with salt and freshly ground black pepper. Finish by stirring in toasted sesame seeds. The dressing should be bright, slightly sweet-acidic with a gentle garlic-ginger backbone.

Assemble Salad

In a large bowl, gently toss the mixed greens, shredded daikon, cucumber, red onion, and chilled edamame with about 3 tablespoons of the Matsuhisa dressing until lightly coated. Reserve remaining dressing for the fish and final drizzle.

Divide the dressed salad among 2 chilled plates (or one large platter). Fan or place sashimi slices on top of the greens in alternating rows of tuna and salmon. Arrange avocado slices on the side or interspersed between fish slices.

Drizzle 1 teaspoon of the dressing directly over the sashimi slices for flavor (or brush lightly with a pastry brush). Scatter thinly sliced scallions, microgreens or shiso leaves, pickled ginger and furikake or toasted nori strips over the top.

Finish & Serve

Taste and adjust: offer additional dressing, soy sauce, or a small dab of wasabi at the table. Serve immediately with lime wedges on the side to squeeze over the fish and salad.

Storage note: leftover dressing keeps 3–4 days refrigerated in a sealed container. Consume any leftover raw fish within 24 hours and keep refrigerated.