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–+ servings

Sashimi Salad (with Homemade Japanese Wafu Dressing)

Prep Time10 minutes
Cook Time2 minutes
Chilling time3 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Homemade Wafu Dressing

  • 1 tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp mirin
  • 1 tsp sugar
  • ½ tbsp toasted sesame oil
  • ½ tbsp olive oil
  • ½ tbsp toasted white sesame seeds
  • ½ tsp garlic paste
  • ½ tsp lemon juice
  • 1 pinch ground white pepper

Salad Ingredients

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

Instructions 

  • First, heat 1 tbsp Japanese soy sauce (koikuchi shoyu), 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
  • Transfer the mixture to heatproof jug or bowl.
    soy sauce, mirin and sugar cooling in glass measuring jug
  • Slowly pour in the ½ tbsp toasted sesame oil and ½ tbsp olive oil while whisking vigorously. Once emulsified, add ½ tbsp toasted white sesame seeds, ½ tsp garlic paste, ½ tsp lemon juice and 1 pinch ground white pepper. Mix and store in the fridge until use.
    Japanese "wafu-style" sashimi salad dressing in a glass measuring jug
  • Place 30 g baby leaf spinach and 150 g mixed leaf lettuce in a bowl. Cube 1 avocado and half 100 g mini tomatoes, then scatter them around the bowl.
    salad vegetables in a large wooden bowl
  • Arrange 200 g sashimi-grade fish on the top. Whisk or shake the dressing before pouring. Pour the dressing over the salad right before serving, mix well and enjoy!

Notes

Store dressing in a sealed container in the refrigerator for up to 1 week.