Japanese Sashimi Salad Recipe

Sashimi-grade tuna: Thinly sliced, this high-quality fish is safe to eat raw and provides a rich, meaty flavor.

Sashimi-grade salmon: Also thinly sliced, this fish adds a buttery texture and delicate taste to the salad.

Cucumber: Julienned for a crisp and refreshing crunch.

Carrot: Julienned to add a sweet and earthy flavor.

Avocado: Sliced for a creamy and smooth texture.

Mixed greens: A blend of various leafy greens to provide a fresh base for the salad.

Soy sauce: Adds a salty and umami-rich flavor to the dressing.

Rice vinegar: Provides a mild acidity to balance the flavors.

Sesame oil: Adds a nutty aroma and richness to the dressing.

Honey: Sweetens the dressing and balances the acidity.

Ginger: Grated to add a spicy and aromatic kick.

Toasted sesame seeds: Sprinkled on top for a nutty crunch and added texture.

When preparing sashimi-grade fish, ensure your knife is extremely sharp to achieve clean, thin slices. A dull knife can tear the delicate flesh, compromising both texture and presentation. To julienne the cucumber and carrot, use a mandoline slicer for uniformity and speed. For the dressing, whisk the ingredients thoroughly to emulsify the sesame oil with the soy sauce and rice vinegar, ensuring a well-balanced flavor.

• thinly sliced sashimi-grade tuna - Substitute with thinly sliced sashimi-grade yellowtail: Yellowtail has a similar texture and flavor profile to tuna, making it a suitable alternative for sashimi.

• thinly sliced sashimi-grade salmon - Substitute with thinly sliced sashimi-grade arctic char: Arctic char has a similar fatty texture and mild flavor, making it a good substitute for salmon in sashimi.

• julienned cucumber - Substitute with julienned zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative to cucumber.

• julienned carrot - Substitute with julienned daikon radish: Daikon radish has a similar crunchy texture and can add a slightly peppery flavor, which complements the salad.

• sliced avocado - Substitute with sliced mango: Mango provides a creamy texture and a sweet flavor that pairs well with the other ingredients in the salad.

• mixed greens - Substitute with baby spinach: Baby spinach has a similar tender texture and mild flavor, making it a good substitute for mixed greens.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity note to the dressing.

• sesame oil - Substitute with olive oil: Olive oil has a different flavor but can provide a similar richness to the dressing.

• honey - Substitute with maple syrup: Maple syrup has a similar sweetness and can add a slightly different but complementary flavor to the dressing.

• grated ginger - Substitute with grated galangal: Galangal has a similar spicy and aromatic profile, making it a good alternative to ginger.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunchy texture and nutty flavor, making them a good substitute for sesame seeds.

• To store the sashimi-grade tuna and salmon, place them in an airtight container and refrigerate. Ensure they are consumed within 24 hours to maintain freshness and safety.
• Keep the mixed greens and julienned vegetables (cucumber and carrot) in separate airtight containers or resealable plastic bags. Store them in the crisper drawer of your refrigerator to keep them crisp and fresh.
• The avocado should be stored separately. To prevent browning, sprinkle the sliced avocado with a little lemon juice or lime juice before storing it in an airtight container in the refrigerator.
• The dressing can be made ahead of time and stored in a small jar or container with a tight-fitting lid. Keep it refrigerated and give it a good shake before using. It will stay fresh for up to a week.
• If you need to freeze the sashimi-grade fish, wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. Label the bag with the date and type of fish. Consume within one month for optimal quality. Thaw in the refrigerator overnight before using.
• Avoid freezing the mixed greens, julienned vegetables, and avocado as they do not freeze well and will lose their texture and flavor.
• When ready to serve, assemble the salad fresh by arranging the mixed greens, julienned vegetables, and avocado on a plate, topping with the thawed sashimi-grade fish, and drizzling with the prepared dressing.

• First, separate the sashimi-grade tuna and salmon from the rest of the salad. Raw fish should not be reheated as it can compromise its texture and flavor.
• Store the sashimi in an airtight container in the refrigerator while you reheat the rest of the salad.
• For the vegetables and mixed greens, lightly sauté them in a pan over medium heat for 2-3 minutes. This will warm them up without making them too soft.
• If you prefer, you can also microwave the vegetables and mixed greens on a microwave-safe plate. Cover them with a damp paper towel and heat on medium power for about 30 seconds to 1 minute.
• Once the vegetables are warmed, let them cool slightly before adding the sashimi back on top.
• Drizzle the remaining dressing over the salad and sprinkle with toasted sesame seeds.
• Serve immediately and enjoy the refreshed flavors of your Japanese sashimi salad.

• Mixing bowl: A large bowl used to combine the dressing ingredients thoroughly.

• Whisk: A utensil used to mix the soy sauce, rice vinegar, sesame oil, honey, and grated ginger together.

• Cutting board: A flat surface used for slicing the sashimi-grade tuna, salmon, cucumber, carrot, and avocado.

• Chef's knife: A sharp knife used for thinly slicing the sashimi-grade tuna and salmon, and julienning the cucumber and carrot.

• Vegetable peeler: A tool used to peel the skin off the cucumber and carrot before julienning.

• Serving plate: A large plate used to arrange the mixed greens and other salad ingredients.

• Measuring spoons: Spoons used to measure out the soy sauce, rice vinegar, sesame oil, honey, and grated ginger accurately.

• Grater: A tool used to grate the ginger for the dressing.

• Toaster or skillet: Used to toast the sesame seeds before sprinkling them on the salad.

Prepare ingredients in advance: Slice the sashimi-grade tuna and salmon ahead of time and store them in the fridge.

Use a mandoline: Quickly julienne the cucumber and carrot with a mandoline slicer.

Pre-make the dressing: Mix the soy sauce, rice vinegar, sesame oil, honey, and grated ginger the night before.

Ready-to-use greens: Buy pre-washed mixed greens to save washing and drying time.

Assemble just before serving: Keep all components separate until ready to serve to maintain freshness.