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Fresh Fusion Sashimi Salad

Course Main Course, Salad
Cuisine Japanese
Servings 4
Author Lucy Seligman

Ingredients

  • 1-1/4-1-1/2 cups fresh sashimi-grade yellowtail, salmon or tuna, coarsely chopped
  • 5-1/4 oz smoked salmon (or 16 slices)
  • 8 fresh sea scallops
  • 5 perilla (shiso) leaves, finely chopped
  • 4 scallions, trimmed and finely chopped
  • 1-2 medium – size cloves of garlic, peeled and mashed
  • 1/2 cup finely shredded carrots
  • 1/2 cup celery, cut into matchsticks (may replace with daikon radish or udo*)
  • 1/2 cup fresh fennel, trimmed, thinly sliced into strips, optional
  • 1/2 cup finely shredded semi-peeled cucumber
  • 1 bunch watercress (or kaiware radish sprouts), trimmed, roughly chopped
  • 8-16 Belgian endive leaves, separated (or parboiled young asparagus)

Dressing #1:

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp neutral oil
  • 1 tsp soy sauce, or to taste
  • 2 tbsp rice vinegar 
  • 2 tbsp white wine vinegar, or lemon juice
  • 1-2 tsp smooth Dijon mustard, or to taste
  • 1 tbsp finely chopped perilla leaves (shiso)
  • salt and pepper to taste

Dressing #2:

  • 4 tbsp neutral oil
  • 1 tbsp Japanese sesame oil
  • 1 tbsp soy sauce, or to taste
  • 4 tbsp rice vinegar
  • 2 tsp wasabi horseradish, or to taste
  • 1 tbsp toasted white sesame seeds
  • 1 tsp dry sake
  • salt and pepper to taste

Garnish**: Optional

  • 1 knob fresh Myoga, a type of Japanese ginger, finely chopped

Instructions

  • Place the chopped fish in a bowl, add the perilla leaves, scallions, and mashed garlic, and mix well. Set aside in the refrigerator until ready to serve.
  • Make your chosen dressing(s) by combining all the ingredients and whisking well. Taste for seasoning and set aside.
  • Divide the fish mixture into eight little portions (two per person). Wrap each portion in two slices of smoked salmon. Alternative is to lay the smoked salmon in the center of a large plate and top with sashimi mixture.
  • To server, place small mounds of carrot, celery or daikon, fennel, cucumber, and watercress or kaiware around the rim of each individual plate. Place four endive leaves in the center, and arrange the two sea scallops and two fish bundles on top or mound the fish in the center on top of the smoked salmon, placing the belgian endive around the 4 corners, creating a circle. Drizzle the dressing generously over the salad and serve immediately. If you decide to make more than one dressing, then serve these at the table, and let your guests serve themselves.

Notes

*Udo is a crunchy, slightly sweet Japanese vegetable that has no English translation. It should be peeled and is generally eaten raw.
**If you are lucky enough to find fresh myoga, a type of Japanese ginger, that would also be lovely finely chopped and scattered on top of the salad for some extra crunch with a different flavor profile.