New-Style Sashimi Salad With Matsuhisa Dressing Recipe

Recipe By Slurrp

This new-style sashimi salad is a refreshing and vibrant dish that showcases the delicate flavors of fresh fish. The sashimi is thinly sliced and arranged on a bed of mixed greens, cucumber, and radishes. The salad is then drizzled with a tangy and umami-rich Matsuhisa dressing, made with soy sauce, sesame oil, rice vinegar, and ginger. The combination of the fresh fish, crisp vegetables, and flavorful dressing creates a harmonious and satisfying salad that is perfect for a light lunch or dinner.

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New-Style Sashimi Salad With Matsuhisa Dressing
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Ingredients for New-Style Sashimi Salad With Matsuhisa Dressing Recipe

  • as needed Sashimi Grade Fish
  • as required Mixed Greens
  • 1/2 Cucumber, Sliced
  • 2 Radishes, Thinly Sliced
  • 1 tablespoon Soy Sauce
  • 1/2 tablespoon Sesame Oil
  • 1/2 tablespoon Rice Vinegar
  • 1/2 teaspoon Grated Ginger
  • pinch Pinch Of Sugar
  • as required Sesame Seeds, For Garnish
  • as required Chopped Green Onions, For Garnish

Directions: New-style Sashimi Salad With Matsuhisa Dressing Recipe

Cooking Directions

  • STEP 1.Slice the sashimi-grade fish into thin slices and arrange them on a serving platter.
  • STEP 2.In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, and a pinch of sugar to make the dressing.
  • STEP 3.Drizzle the dressing over the sliced fish.
  • STEP 4.In a separate bowl, toss together mixed greens, sliced cucumber, and radishes.
  • STEP 5.Arrange the mixed greens, cucumber, and radishes around the sliced fish.
  • STEP 6.Garnish the salad with sesame seeds and chopped green onions.
  • STEP 7.Serve the sashimi salad with Matsuhisa dressing and enjoy!

Cooking Tips

  • Use sashimi-grade fish, such as tuna or salmon, for the best flavor and texture.
  • Feel free to add other vegetables, such as avocado or seaweed, to the salad for additional taste and texture.
  • For a spicy kick, add a drizzle of sriracha or sprinkle of chili flakes to the dressing.

Storage and Serving

  • This salad is best enjoyed immediately after assembling.
  • If you have leftovers, store the sliced fish and salad components separately in the refrigerator.
  • Drizzle the dressing over the salad just before serving to prevent the greens from wilting.
Nutrition
value
62
calories per serving
< 1 g Fat11 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    11g
  • Carbs
    3g
  • Fiber
    2g

MacroNutrients

  • Carbs
    3g
  • Protein
    11g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    20mg
  • Iron
    < 1mg
  • Vitamin A
    1055mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    29mg
  • Vitamin B9
    586mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    133mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp