Description
A refreshing and elegant Sashimi Salad featuring thinly sliced sashimi-grade fish served over a bed of fresh baby spinach, mixed leaf lettuce, avocado, and mini tomatoes, dressed with a homemade Japanese Wafu dressing that combines soy sauce, mirin, sesame oil, and aromatic flavors.
Ingredients
Scale
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
- 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
- Make the Dressing Base: Heat 1 tbsp Japanese soy sauce, 1 tbsp mirin, and 1 tsp sugar together in a small saucepan and allow the mixture to boil for 30 seconds. Then remove it from the heat.
- Combine Ingredients: Transfer the hot mixture to a heatproof jug or bowl.
- Emulsify Dressing: Slowly whisk in ½ tbsp toasted sesame oil and ½ tbsp olive oil until the dressing is emulsified. Next, stir in ½ tbsp toasted white sesame seeds, ½ tsp garlic paste, ½ tsp lemon juice, and a pinch of ground white pepper. Mix well and refrigerate until ready to use.
- Prepare Salad Base: In a bowl, place 30 g baby leaf spinach and 150 g mixed leaf lettuce. Cube 1 avocado and cut 100 g mini tomatoes in halves, then scatter them evenly around the bowl.
- Arrange Sashimi: Neatly place 200 g thinly sliced sashimi-grade fish on top of the salad base.
- Serve with Dressing: Whisk or shake the dressing before pouring it over the salad right before serving. Toss gently to coat all ingredients evenly and enjoy immediately for the freshest taste.
Notes
- Use only sashimi-grade fresh fish to ensure safety and optimal flavor.
- Adjust the amount of sugar in the dressing according to your taste preference.
- Serve the salad immediately after adding the dressing to maintain crispness of greens and freshness of fish.
- You can substitute the mixed leaf lettuce with arugula or mizuna for a peppery flavor.
- Store any leftover dressing in a sealed container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Japanese
Keywords: Sashimi Salad, Japanese Wafu Dressing, Sashimi, Japanese Salad, Healthy Salad, Seafood Salad
