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Sashimi Salad 65

Sashimi Salad with Vidalia Soy Dressing

Prep Time 20 minutes
Total Time 20 minutes
Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 8 ounces sushi-grade tuna
  • 1-2 cups thinly shaved daikon radish
  • 1 package Kaiware daikon cress sprouts or pea shoots or micro-greens
  • 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

Instructions

  • 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.
  • Mix dressing ingredients except for oils. Set aside to marinate for about 15 minutes.
  • Whisk in oils until well blended. Season to taste with salt and pepper.
  • 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. 
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