This Sashimi Salad recipe is perfect for any fish lover. The vidalia soy dressing that is paired with it is out of this world. Inspired by Chef Nobu Matsuhisa, the excellence of this dish is largely dependent on the quality and freshness of the fish – the fresher the better.
- Prep Time
Sashimi and Greens
- 8 ounces sushi-grade tuna
- 1-2 cups thinly shaved daikon radish
- 1 package Kaiware (daikon cress sprouts) or pea shoots or micro-greens
Vidalia Soy Dressing
- 1 cup minced Vidalia (or Maui) onion
- 3 tablespoons soy sauce
- 1 1⁄2 tablespoons rice vinegar
- 1 tablespoon water
- 3⁄4 teaspoon sugar
- 1⁄2 teaspoon wasabi powder or mustard powder
- 1⁄4 teaspoon sea salt
- Freshly ground black pepper
- 5 teaspoons grapeseed oil
- 5 teaspoons sesame oil
1. Using a very sharp non-serrated carving or sushi knife, slice tuna against the grain into very thin slices – about 1/8-1/4”thick.
2. Mix dressing ingredients except for oils. Set aside to marinate for about 15 minutes.
3. Whisk in oils until well blended. Season to taste with salt and pepper.
4. Spoon a layer of dressing onto each salad plate. Arrange slices over dressing in a star pattern. Place shaved daikon in between tuna slices and in the center of the tuna.
Top with kaiware (radish sprouts). Serve immediately.
Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now