Sashimi Salad Recipe

Chill and slice fish

Keep fish well chilled until just before slicing. Using a very sharp sashimi or yanagiba knife, trim any silver skin or connective tissue. For tuna, salmon, and yellowtail: cut 1/4-inch to 1/3-inch thick slices (sashimi-style, about 3–4 pieces per type). For fluke and escolar: slice slightly thinner, 1/8–1/4-inch. Aim for uniform slices for even texture and presentation. Place slices on a chilled plate, cover lightly with plastic, and refrigerate briefly while you assemble the salad.

If you prefer, fan a few pieces of each fish on the final salad plate instead of mixing them together; reserve arrangement for plating step.

Prepare vegetables: wash and spin-dry salad greens; julienne cucumber, daikon, and carrot into thin matchsticks. Slice avocado just before assembly to avoid browning; toss avocado slices with a small squeeze of lemon juice if desired.

Lightly toss mixed greens, cucumber, daikon, carrot, edamame, scallions, and microgreens (if using) in a large bowl to combine. Do not dress yet — reserve dressing to dress just before serving so slices of sashimi remain fresh and undisturbed.

Make the dressing

In a small bowl or jar, combine yuzu juice, lemon juice, light soy sauce, mirin, rice vinegar, sesame oil, neutral oil, honey, grated ginger, and minced garlic. Whisk vigorously (or shake in a jar with a tight lid) until emulsified. Stir in toasted sesame seeds, yuzu zest, salt, and black pepper. Taste and adjust: add 1/2 tsp more honey if you prefer sweeter, or 1 tsp more yuzu/lemon for brighter acidity. Chill briefly if desired.

If using yuzu ponzu instead of fresh juice + soy, reduce added soy sauce by half to keep salt balanced.

Dress base and plate

Just before serving, drizzle about 2–3 tablespoons of the yuzu dressing over the mixed salad base and gently toss to coat. Taste and add more dressing to preference, but be careful — you want the dressing to complement the sashimi, not overpower it.

Arrange dressed salad on individual plates or a shared platter. Neatly fan or place sashimi slices of tuna, salmon, yellowtail, fluke, and escolar over and around the salad in groups or alternating slices for visual contrast. Place avocado slices and lemon/yuzu slices on the plate for color and brightness.

Sprinkle toasted nori strips or furikake and extra toasted sesame seeds over the top. Garnish with pickled ginger on the side and microgreens or shiso leaves as desired.

Serve immediately with extra dressing on the side. Offer soy sauce and wasabi at the table for guests who want to add more seasoning to individual sashimi pieces. Consume within 30–45 minutes of plating for optimal texture and freshness.