Yuzu Sashimi Salad Recipe

Prepare fish

Keep sashimi-grade fish chilled until ready. Using a very sharp knife, slice the fish against the grain into 1/4-inch (6 mm) thick slices or into bite-sized cubes, depending on presentation. Arrange on a chilled plate or bowl and return to fridge while assembling the salad.

Prepare vegetables

Wash and thoroughly dry the mixed salad greens; spin in a salad spinner or pat dry. Peel, halve, and thinly slice the cucumber into half-moons to measure about 1/2 cup. Halve, pit, and slice the avocado into thin slices. Thinly slice the radish into rounds. Thinly slice the scallions on a bias. If using shiso leaves, stack and thinly julienne them.

Toss together the greens, cucumber, radish, and half the scallions in a large bowl. Arrange the avocado slices on top or fan them beside the fish. Sprinkle toasted sesame seeds over the greens. Add microgreens if using. Keep the fish separate until just before serving if you prefer to avoid marinating it in the dressing.

In a small bowl or jar combine yuzu juice, soy sauce, rice vinegar, mirin, honey (or agave), grated ginger, and minced garlic. Whisk briefly to dissolve the honey.

Slowly whisk in the neutral oil in a steady stream to emulsify. Add sesame oil and toasted white sesame seeds. Season with kosher salt and freshly ground black pepper. Taste and adjust balance — add a little more yuzu for brightness, soy for saltiness, or honey for sweetness. If the dressing is too tart, add an extra 1/2 tsp of honey.

If you prefer a smoother, slightly frothy dressing, blend briefly in an immersion blender or small food processor for 5–10 seconds.

Place the dressed salad greens in shallow individual bowls or on a shared platter. Drizzle about half of the dressing over the salad and gently toss so greens are lightly coated.

Arrange the sashimi slices or cubes attractively on top of or beside the greens. Spoon remaining dressing lightly over the fish (about 1–2 tsp per serving) to gently flavor without 'cooking' it.

Scatter the remaining scallions, yuzu zest, microgreens, and nori strips over the dish. Finish with an extra pinch of toasted sesame seeds and a small grind of black pepper.

Serve immediately so the fish remains chilled and the greens stay crisp.