Sashimi Salad

The Edible Story Sashimi Salad

Serves 6

Sashimi Salad

1.5 lbs Sashimi Grade Salmon, sliced

1 lb Sashimi Grade Tuna, sliced

4 sticks Surimi Crab, shredded

2 Baby Cucumbers, thinly sliced on a mandolin

2 cups Shredded Carrots

2 cups Edamame Beans, blanched

2 Heads Romaine, chopped

1 Red Leaf Lettuce, torn

4 tbsp Tobiko (flying fish roe)

2 Avocados, thinly sliced

2 Sheets Nori, cut into small slices

2 tbsp Pickled Ginger

3 cups Cooked Sushi Rice

1. Use a large serving platter or board

2. Starting with rice and lettuce arrange them in medium size piles in odd numbers

3. Then do the same with the fish, edamame, crab and cucumbers

4. Continue to make piles of tobiko and ginger

5. Just before serving sprinkle over nori

6. Serve with dressings

Ginger Carrot Dressing

1⁄2 cup Grapeseed Oil

1⁄4 cup Rice Wine Vinegar

2 tbsp Soya Sauce

1 tsp Finely Grated Ginger

1 Medium Carrot, peeled and chopped

1⁄4 Shallot, roughly chopped

Salt and Pepper to taste

1. Blend all ingredients together until smooth, season to taste

Gochujang Dressing (Spicy Sauce)

4 tbsp Gochujang (Korean Red Bean Paste)

1 tbsp Honey

2 tsp Mayo

1 tsp Mirin

1 tsp Soya Sauce

1-2 tsp Sesame Oil

1 tbsp Water

1. Whisk all ingredients together, taste and adjust accordingly