Dinner

Sashimi Salad with Homemade Japanese Wafu Dressing Recipe

Name: Sashimi Salad with Homemade Japanese Wafu Dressing Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 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; 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)

ByHugo Harnd January 20, 2026January 20, 2026

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Introduction

This Sashimi Salad brings together fresh, thinly sliced sashimi-grade fish with crisp greens and a flavorful homemade Japanese Wafu dressing. Light and refreshing, it’s perfect for a healthy lunch or elegant appetizer that celebrates clean, vibrant flavors.

A white bowl with a black pattern holds a fresh salad with four groups of thinly sliced fish arranged around the top: dark red tuna, light pink fish, bright orange salmon, and white fish with a pink edge. Below the fish is a bed of dark green spinach leaves mixed with halved red cherry tomatoes and small pieces of light green avocado. Beside the bowl on a white marbled surface are two wooden salad utensils and a small white cup filled with sesame seeds. Part of a gray textured cloth is visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: In a small saucepan, heat the soy sauce, mirin, and sugar together until boiling. Let it boil gently for 30 seconds, then remove from heat.
Step 2: Pour the hot mixture into a heatproof jug or bowl. While whisking vigorously, slowly add the toasted sesame oil and olive oil to emulsify the dressing.
Step 3: Stir in the toasted white sesame seeds, garlic paste, lemon juice, and a pinch of ground white pepper. Refrigerate the dressing until ready to use.
Step 4: In a bowl, combine baby leaf spinach and mixed leaf lettuce. Cube the avocado and halve the mini tomatoes, then scatter them over the greens.
Step 5: Arrange the thinly sliced sashimi-grade fish on top of the salad.
Step 6: Whisk or shake the dressing well before pouring it over the salad. Toss gently to combine just before serving and enjoy.

Tips & Variations

Use any fresh sashimi-grade fish you prefer to customize the salad to your taste.
For extra crunch, add thinly sliced cucumber or radish to the salad.
If you don’t have garlic paste, finely minced fresh garlic works as a substitute.
Prepare the dressing a day ahead to let the flavors meld for a richer taste.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to one week. The salad is best enjoyed fresh, but you can keep the greens and toppings separately covered in the fridge for one day. Refrain from pouring the dressing until just before serving to prevent sogginess.

How to Serve

A white bowl filled with fresh sashimi styles on top of green leaves as the base layer. The sashimi is made of different fish slices in pink, orange, and white colors, arranged in layers overlapping each other covering the bowl's surface. Small green avocado pieces are placed between the slices for contrast. A dark brown sauce with sesame seeds is being poured over the fish from a small white cup held by a woman's hand on the right side. The bowl sits on a white marbled surface, and a folded gray cloth is near it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this salad?

It’s best to use fresh sashimi-grade fish, as frozen fish may lose texture and taste. If you must use frozen, ensure it has been properly thawed and handled to maintain safety and quality.