Sashimi Salad
Create a refreshing sashimi salad featuring sashimi-grade seafood paired with vibrant vegetables. This dish combines thinly sliced fish with fresh ingredients like cucumbers, radishes, and a hint of citrus, balancing flavors and textures for a delightful appetizer or light main. Perfect for seafood lovers, this sashimi salad is easy to prepare at home. Order high-quality sashimi-grade seafood from Pearl Seafoods and elevate your meals with restaurant-style freshness and taste.
Ingredients
- 2 tbsp tamari (see note)
- 2 tbsp sake
- 2 tsp brown sugar
- 2 tsp pickled ginger, thinly sliced
- 2 green onions, ends trimmed, thinly sliced
- 200g sashimi-grade salmon, thinly sliced
- 1/2 daikon radish, peeled, cut into matchsticks
- 1 carrot, peeled, cut into matchsticks
- 1/4 white cabbage, finely shredded
- 2 green onions, ends trimmed, thinly sliced lengthways, extra
- 1 tbsp sushi rice vinegar
- 1 tsp toasted white sesame seeds
- 1 tsp toasted black sesame seeds
Method
- Combine tamari, sake, sugar, ginger, and green onions in a medium glass or ceramic bowl, stirring until the sugar dissolves.
- Add salmon to the mixture and gently stir to coat.
- Cover with plastic wrap and refrigerate for 30 minutes to marinate.
- In a large bowl, mix daikon, carrot, cabbage, and extra green onions. Add sushi vinegar and gently toss to combine.
- Divide the salad mixture among serving bowls. Sprinkle sesame seeds over the marinated salmon and gently toss to coat.
- Arrange the salmon mixture over the prepared daikon salad in each bowl and serve.
