5 from 4 votes
Sashimi Salad (with Homemade Japanese Wafu Dressing)
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
10 mins
Cook Time
2 mins
Additional Time
3 mins
Total Time
15 mins
Servings:
2
servings
Course:
Side Dish, Salad, Lunch, Dinner
Cuisine:
Japanese
Ingredients
Homemade Wafu Dressing
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- ½ tbsp sesame seeds toasted
- ½ tbsp sesame oil toasted
- ½ tbsp olive oil
- ½ tsp garlic or finely grated garlic, paste
- ½ tsp lemon juice
- 1 pinch white pepper powder
Salad Ingredients
- 200 g fish salmon, tuna, yellowtail etc thinly sliced, sashimi-grade
- 1 avocado cubed
- 100 g tomatoes halved, mini
- 30 g spinach baby leaf
- 150 g lettuce mixed 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.
- Allow to cool for a few minutes and then transfer it to a small jug or bowl.
- Add ½ tbsp toasted sesame seeds, ½ tbsp toasted 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.
- Place the washed and cut vegetables in a salad bowl.
- Arrange 200 g sashimi-grade fish on the top of the vegetables.
- Drizzle with sauce and mix well before serving.
- Enjoy!
Cup of Yum
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.