Sashimi salad is a light and refreshing dish made with fresh salad vegetables and sushi grade fish drizzled with a delicious soy based Japanese dressing. It's extremely quick and easy to make completely from scratch!
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What is Sashimi Salad?
As the name suggests, sashimi salad is a simple dish made with salad vegetables such as lettuce, cucumber and avocados topped with tender slices of sashimi grade fish and a zingy Japanese "wafu" dressing made with a soy sauce base.
This dish is very simple and only requires about 30 seconds of "cooking" so it's perfect for a quick lunch!
Ingredients for Sashimi Salad
It's pretty easy to customize sashimi salad so here I'm going to go over the different ingredients I recommend.
Sashimi / Sushi Grade Fish
This dish wouldn't be "Sashimi Salad" without sashimi! But what exactly is "sashimi" and what kind of fish is used to make it?
Sashimi (刺身) is basically raw fish cut into slices. Sushi or sashimi grade fish means that the fish is caught, stored at extremely low temperatures and transported safely so that it is parasite free and safe to eat raw. You can buy it as a block that you can cut yourself or precut into thin slices.
Sushi grade fish can be found at Japanese supermarkets or ordered online. Please don't risk eating raw fish unless you're 100% sure it's sushi/sashimi grade.
Common types of fish used in sashimi salad are:
- Salmon サケ (sake)
- Bluefin tuna マグロ (maguro)
- Red snapper タイ (tai)
- Yellowtail ブリ (buri)
- Scallops ホタテ (hotate)
- Squid イカ (ika)
Again, there's no real rule for what salad vegetables you should use and you can customise it to suit your tastes, but I personally keep it quite simple and use the following:
- Lettuce (mixed leaf)
- Baby leaf spinach
- Mini tomatoes
You could also use things like Japanese or Persian cucumbers, green/white cabbage, sweetcorn, rocket (arugula), or even steamed broccoli, it's totally up to you!
Japanese "Wafu" Dressing
To complete the sashimi salad, I make my own homemade Japanese style dressing. Japanese salad dressings are known as "wafu" style (和風ドレシング) and usually contain typical Japanese flavours such as soy sauce, miso or wasabi for example.
Because my recipe contains mirin (alcohol), I boil it on the stove for about 30 seconds. This burns away the alcohol, making it suitable to use in the salad dressing. This is basically the only cooking you need to do for this recipe!
The ingredients I use in my dressing are:
- Soy sauce
- Sesame seeds
- Toasted sesame oil
- Olive oil
- Garlic paste
- Lemon juice
- White pepper
The soy sauce and mirin give the dressing an authentic Japanese taste while the lemon juice adds sourness and compliments the fish. I also like to use garlic paste and sesame oil to make it a bit more fragrant, as well as white pepper for a slightly spicy kick!
Sashimi salad can be eaten on it's own or as a side, I hope you enjoy the recipe!Print
Sashimi Salad (with homemade Japanese wafu dressing)
- Total Time: 15 minutes
- Yield: 2 Mains / 4 Sides
How to make light and refreshing sashimi salad with homemade Japanese style "wafu dressing". (Serves 2 mains or 4 sides)
Homemade Wafu Dressing
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- ½ tbsp white toasted sesame seeds
- ½ tbsp toasted sesame oil
- ½ tbsp olive oil
- ½ tsp garlic paste
- ½ tsp lemon juice
- 1 pinch white pepper
- 200g sashimi grade fish (salmon, tuna, red snapper etc) sliced
- 1 medium avocado cubed
- 100g (approx 8) mini tomatoes halved
- 30g (1 cup) baby leaf spinach
- 100-150g (4-5 cups) mixed lettuce leaves
- First, heat the soy sauce, mirin and sugar together in a small saucepan. Allow to boil for 30 seconds and then remove from the heat.
- Allow to cool for a few minutes and then transfer it to a small jug or bowl.
- Add the rest of the sauce ingredients and mix. Store in the fridge until serving time.
- Place the washed and cut vegetables in a salad bowl and toss together.
- Arrange the sliced sashimi around the top of the salad.
- Drizzle with sauce and mix well before serving.
See in post for more sashimi / vegetable ideas.
Store dressing in an airtight container in the refrigerator for up to 1 week.
Add dressing to salad just before serving.
- Prep Time: 10 mins
- Cooling time: 3 mins
- Cook Time: 2 mins
- Category: Salads / Seafood
- Method: Cutting
- Cuisine: Japanese
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