Best Sashimi Salad With Soy And Orange Recipes

Sashimi Salad (with homemade Japanese wafu dressing) image

Provided by Yuto Omura

Time 15m

Number Of Ingredients 14

1 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
1/2 tbsp white toasted sesame seeds
1/2 tbsp toasted sesame oil
1/2 tbsp olive oil
1/2 tsp garlic paste
1/2 tsp lemon juice
1 pinch white pepper
200g sashimi grade fish (salmon, tuna, red snapper etc) sliced
1 medium avocado cubed
100g (approx 8) mini tomatoes halved
30g (1 cup) baby leaf spinach
100-150g (4-5 cups) mixed lettuce leaves

Steps:

First, heat the soy sauce, mirin and sugar together in a small saucepan. Allow to boil for 30 seconds and then remove from the heat.
Allow to cool for a few minutes and then transfer it to a small jug or bowl.
Add the rest of the sauce ingredients and mix. Store in the fridge until serving time.
Place the washed and cut vegetables in a salad bowl and toss together.
Arrange the sliced sashimi around the top of the salad.
Drizzle with sauce and mix well before serving.
Enjoy!

Bluefin Toro Sashimi Salad with Matsuhisa Dressing image

Provided by Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 15

10 ounces sushi-grade bluefini toro tuna
Sea Salt
Freshly ground black pepper
6 cups mixed baby greens
Matsuhisa Dressing, recipe follows
3/4 cup finely chopped Maui onion
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon rice vinegar
2 teaspoons water
1/2 teaspoon sugar
Pinch sea salt
1/4 teaspoon powdered mustard
Pinch freshly ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

Preheat a grill or a broiler.
Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.

New-Style Sashimi Salad with Matsuhisa Dressing image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

1 piece skinless yellowfin tuna fillet (4 ounces, 1 1/2 inches thick)
Coarse salt and freshly ground pepper
1 small carrot
1/2 very small, narrow zucchini
1 beet, scrubbed, trimmed, and peeled
1/2 small head Boston or red-leaf lettuce, trimmed, leaves separated, and large leaves torn
1 scallion, trimmed and julienned
1/4 cup Matsuhisa Dressing

Steps:

Season tuna all over with salt and pepper. Heat a nonstick skillet to high. Sear all 4 sides of fillet until cooked 1/4 inch on each side, 15 to 30 seconds each side. Transfer to a bowl of ice water and let cool; pat dry. Transfer to a cutting board and cut crosswise into 1/4-inch slices.
Slice carrot, zucchini, and beet into thin ribbons with a vegetable peeler. Toss with lettuce and scallion. Pour 1/4 cup dressing on a large lunch plate and top with a mound of lettuce mixture. Place tuna slices around lettuce mixture; serve.

Matsuhisa Dressing image

Provided by Martha Stewart

Time 15m

Yield Makes 1 cup

Number Of Ingredients 10

1 small sweet onion, coarsely chopped
5 tablespoons plus 1 teaspoon Japanese soy sauce
1/4 cup plus 2 teaspoons rice vinegar
4 teaspoons water
1 teaspoon sugar
1 pinch fine sea salt
1/2 teaspoon dry mustard
1 pinch freshly ground pepper
2 tablespoons plus 2 teaspoons grapeseed oil
2 tablespoons plus 2 teaspoons toasted sesame oil

Steps:

Pulse onion in a food processor until finely chopped. Transfer to a fine sieve set over a small bowl and let drain.
Place 3 tablespoons drained onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.