Sashimi Salad Recipe

1. Chill and slice fish

Keep the fish well chilled until ready to slice. Pat salmon and ahi tuna dry with paper towels. Using a sharp, very clean sashimi knife (or chef's knife), trim any sinew and slice salmon into 1/4-inch thick slices (about 8 oz yields ~8–10 slices). Slice ahi tuna into slightly thicker 1/4–3/8-inch slices (about 6 oz yields ~6–8 slices). Arrange salmon and tuna separately on a chilled plate, slightly overlapping. Squeeze the half lemon lightly over the fish to brighten flavor (optional).

2. Tip: Work quickly and keep the knife damp between cuts to produce clean edges. Return fish to the refrigerator if not assembling immediately.

3. In a small bowl or jar combine 3 tbsp ponzu, 1 tsp light soy sauce, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp extra-virgin olive oil, 1/2 tsp freshly minced/grated garlic and 1/2 tsp grated ginger (if using). Whisk or shake until emulsified and well combined.

4. Taste and adjust: add a little more ponzu for brightness, a pinch of soy for salt, or a few drops more olive oil to round out. Keep dressing chilled until plating.

5. Place 4 cups mixed seasonal greens in a large bowl. Add thinly sliced cucumber (1/2 cup), radish (1/4 cup), and 2 tbsp sliced scallions. Toss gently to combine.

6. Dress the greens lightly: drizzle about 1 to 1 1/2 tbsp of the ponzu dressing over the mixed greens and toss gently so leaves are coated but not soggy. Reserve remaining dressing to finish the fish.

7. Divide dressed greens onto two chilled plates or a single large platter (recipe yields 2 servings). Fan or nest slices of salmon and ahi tuna over the greens—alternate fish types for a balanced appearance.

8. Drizzle remaining ponzu dressing over the arranged sashimi (about 1–2 tsp per plate) to lightly coat the fish. Do not soak—the sauce should enhance the fish, not overwhelm it.

9. Sprinkle 1 tsp toasted sesame seeds evenly over each plate. Add 1/2 tsp lemon zest or a thin lemon slice to each portion for brightness. If using, sprinkle 1 tsp furikake or crushed nori for umami and texture.

10. Season lightly with 1/8 tsp freshly ground black pepper and a small pinch (about 1/8–1/4 tsp) of flaky sea salt distributed between plates, tasting one piece of fish first to avoid over-salting.

11. Finish with a tiny drizzle (about 1/4 tsp) of extra toasted sesame oil over the fish for aroma, if desired. Serve immediately while fish is chilled.