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Sashimi Salad Recipe

Name: Sushi Takumi Japanese Restaurants Sashimi Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 oz sushi-grade ahi tuna (center-cut); 4 oz sushi-grade white tuna (albacore or escolar); 4 oz sushi-grade salmon (center-cut); 1 pc English cucumber; 3 cups mixed salad greens (mizuna, baby spinach, or butter lettuce mix); 1 cup daikon radish, julienned; 1 pc avocado, ripe but firm, sliced; 2 tbs pickled ginger (gari), thinly sliced; 1 tsp toasted sesame seeds (white and/or black); 1 tbs scallions, thinly sliced (green parts only); 6 tbs ponzu (bottled or homemade); 1 tsp fresh lemon juice; 1 tbs light soy sauce; 1 tsp mirin; 1 tsp sesame oil (toasted); 1 tsp rice wine vinegar; 0.5 tsp grated fresh ginger; 0.5 tsp honey or agave (optional, for balance); 0.25 tsp freshly ground black pepper; 0.5 tsp wasabi paste (optional, for serving); 4 pc shiso leaves or microgreens (optional)

Inspired by Sushi Takumi Japanese Restaurant

Time25m

Serves2

Tuna, white tuna, salmon, and cucumber with ponzu sauce.

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Ingredients

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Salad

6 oz sushi-grade ahi tuna (center-cut)

4 oz sushi-grade white tuna (albacore or escolar)

4 oz sushi-grade salmon (center-cut)

1 pc English cucumber

3 cups mixed salad greens (mizuna, baby spinach, or butter lettuce mix)

1 cup daikon radish, julienned

1 pc avocado, ripe but firm, sliced

2 tbs pickled ginger (gari), thinly sliced

1 tsp toasted sesame seeds (white and/or black)

1 tbs scallions, thinly sliced (green parts only)

Ponzu Dressing

6 tbs ponzu (bottled or homemade)

1 tsp fresh lemon juice

1 tbs light soy sauce

1 tsp Mirin

1 tsp sesame oil (toasted)

1 tsp rice wine vinegar

1/2 tsp grated fresh ginger

1/2 tsp honey or agave (optional, for balance)

1/4 tsp freshly ground black pepper

Finishing & Garnish

1/2 tsp wasabi paste (optional, for serving)

4 pc shiso leaves or microgreens (optional)

Method

Salad

Prepare fish

Keep fish chilled until ready to slice. Using a very sharp, long knife, trim any sinew and cut each type of fish into thin sashimi slices about 1/8–1/4 inch (3–6 mm) thick. Arrange tuna, white tuna, and salmon separately on a chilled plate and refrigerate until plating.

Prepare cucumber and vegetables

Wash the English cucumber. Using a mandoline or sharp knife, cut cucumber into 1/8-inch (3 mm) rounds or half-moons if preferred. Pat dry on paper towels to remove excess moisture. Julienne the daikon into matchsticks. Slice the avocado just prior to plating to prevent browning; gently fan or keep whole slices.

Assemble greens

Place mixed salad greens in a large shallow bowl or on individual plates. Scatter julienned daikon across the greens. Arrange cucumber slices and avocado around the greens, leaving room to layer sashimi slices on top. Sprinkle thinly sliced scallions and pickled ginger lightly over the greens.

Layer sashimi

Gently place sashimi slices across the salad in small groups (three to four slices per fish type) so each bite can include fish and veg. Keep sashimi chilled while plating to maintain texture and safety.

Garnish

Finish the salad with a light sprinkle of toasted sesame seeds and optional shiso leaves or microgreens for fragrance and color.

Ponzu Dressing

In a small bowl or jar, combine ponzu, fresh lemon juice, light soy sauce, mirin, sesame oil, rice wine vinegar, grated ginger, and honey (if using). Whisk or shake vigorously until blended and slightly emulsified. Taste and adjust: add up to 1/2 tsp more honey for sweetness or a little more soy/ponzu for saltiness. Finish with a small crack of black pepper. Keep chilled until ready to dress the salad.

Just before serving, drizzle about 2–3 tablespoons of dressing over the assembled salad (use more to taste, reserving some on the side). Avoid pouring too much directly on sashimi—lightly coat greens and cucumber so fish retains a clean flavor.

Serving

Serve immediately after dressing. Provide small dollops of wasabi on the side and extra ponzu dressing for guests who want more. If plated family-style, place extra dressing in a small pitcher.

Consume within 30–45 minutes of plating for optimal freshness. Keep any leftover fish refrigerated and use within 24 hours; do not leave at room temperature for extended periods.