Sashimi salad

Cooking Salads Sashimi salad

Dont just serve sashimi as part of a sushi platter - it is delicious with this tangy daikon salad too.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Combine the tamari (see note), sake, sugar, ginger and green onions in a medium glass or ceramic bowl, stirring until the sugar dissolves.
  2. Add the salmon and gently stir to combine.
  3. Cover with plastic wrap and chill for 30 minutes to marinate.
  4. Combine daikon, carrot, cabbage and extra green onions in a large bowl. Add sushi vinegar and gently toss to combine the ingredients.
  5. Divide evenly among serving bowls. Add sesame seeds to the salmon mixture and gently toss to combine fully.
  6. Arrange all the salmon mixture over the prepared daikon salad and serve.

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2 tbsp tamari
2 tbsp sake
2 tsp brown sugar
2 tsp pickled ginger, thinly sliced
2 green onions, ends trimmed, thinly sliced
200g sashimi-grade salmon, thinly sliced
1/2 daikon, peeled, cut into matchsticks
1 carrot, peeled, cut into matchsticks
1/4 white cabbage, finely shredded
2 green onions, ends trimmed, thinly sliced lengthways, extra
1 tbsp sushi rice vinegar
1 tsp toasted white sesame seeds
1 tsp toasted black sesame seeds

Adv

Autors
Preparation time
55
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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