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Sashimi Salad drizzled with homemade Japanese wafu dressing featured img

Sashimi Salad (with Homemade Japanese Wafu Dressing)

5 from 2 votes
By Yuto Omura
https://sudachirecipes.com
Sashimi lovers rejoice, I have the perfect salad recipe for you! Made with a variety of fresh salad vegetables topped with tender slices of mixed sashimi and drizzled with a tangy homemade soy-based wafu dressing, this salad is every sashimi-fan's dream. It's highly customizable and you can throw it together in 15 minutes or less!
Prep Time10 minutes
Cook Time2 minutes
Chilling time3 minutes
Total Time15 minutes
Course Dinner, Lunch, Salads, Sides
Cuisine Japanese
Servings 2 servings
Prep Time: 10 minutes
Cook Time: 2 minutes
Chilling time: 3 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Salads, Sides
Cuisine: Japanese
Servings: 2 servings

Equipment

Ingredients 
 

Homemade Wafu Dressing

  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • ½ tbsp toasted sesame seeds
  • ½ tbsp sesame oil
  • ½ tbsp olive oil
  • ½ tsp garlic paste or finely grated garlic
  • ½ tsp lemon juice
  • 1 pinch white pepper powder

Salad Ingredients

  • 200 g sashimi-grade fish salmon, tuna, yellowtail etc thinly sliced
  • 1 avocado(s) cubed
  • 100 g mini tomatoes halved
  • 30 g baby leaf spinach
  • 150 g mixed lettuce leaves

Instructions 

  • First, heat 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp sugar together in a small saucepan. Allow to boil for 30 seconds and then remove from the heat.
    soy sauce, mirin and sugar in a saucepan
  • Allow to cool for a few minutes and then transfer it to a small jug or bowl.
    soy sauce, mirin and sugar cooling in glass measuring jug
  • Add ½ tbsp toasted sesame seeds, ½ tbsp sesame oil, ½ tbsp olive oil, ½ tsp garlic paste, ½ tsp lemon juice, 1 pinch white pepper powder and mix. Store in the fridge until serving time.
    Japanese "wafu-style" sashimi salad dressing in a glass measuring jug
  • Place the washed and cut vegetables in a salad bowl.
    salad vegetables in a large wooden bowl
  • Arrange 200 g sashimi-grade fish on the top of the vegetables.
    salad vegetables topped with sashimi salmon, tuna, yellowtail and sweet shrimp
  • Drizzle with sauce and mix well before serving.
  • Enjoy!

Notes

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 right before serving.