Description
This sashimi salad is a flavor explosion to wow any raw fish or sashimi lover. If you are looking for something different than the typical sashimi and soy sauce pairing, give this recipe a try.
Ingredients
Units
Scale
Raw Fish
- 8 oz sushi grade fish or seafood (see notes below)
Vegetable Options
- Daikon (peeled and thinly sliced into strips)
- Lettuce (thinly sliced)
- Avocado (cubed)
- Cucumber (thinly sliced into thin strips)
- Cilantro or green onions (roughly chopped)
- Microgreens (broccoli sprouts, radish sprouts, etc.)
Sauce
- 1 tablespoon fish sauce
- 1 1/2 small pods palm sugar (about 26 grams, thinly sliced)
- 1 tablespoon lime juice
- 1 clove garlic (finely minced)
- 1 red Thai chili pepper (thinly sliced, optional)
- 1 tablespoon minced fresh cilantro (optional)
Toppings and Sides (Optional)
- Crispy salmon skin
- Seaweed salad
- Masago
- Crispy fried noodles
- Crispy wonton strips
- Sea grapes (see notes below)
Instructions
- Prepare sashimi. Run sashimi under cold water and then pat it dry. Slice into bite-size rectangular pieces against the grain. Avoid sawing back and forth slicing which can ruin the texture. Set aside.
- Prepare the salad with your choice of vegetables and top with sashimi. Add optional garnishes for added textures if desired.
- Make the sauce. Mix together fish sauce, palm sugar, lime juice, garlic, chili peppers, and cilantro until sugar has completely dissolved.
- Serve the salad with sauce on the side for dipping.
- Prep Time: 15 minutes
- Category: appetizer
- Cuisine: asian, japanese