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Sashimi Salad with Ponzu Sauce

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plate

Yield

Yield: 4-6 servings

kikkoman products used:

ingredients

Sashimi Salad:
1 ounce sliced sushi-grade yellowfin tuna
1 ounce sliced sushi-grade hamachi
1 ounce sliced cooked octopus
1 ounce cooked prawns, peeled, split and deveined
1 ounce daikon, julienned
1/2 ounce tosaka seaweed
1/2 ounce wakame seaweed
1/2 package kaiware [daikon sprouts]
1 tablespoon julienned pickled ginger
1 tablespoon thinly sliced scallions
Ponzu sauce (recipe below)
Shichimi togarashi [Japanese seven spice]
Tobiko [flying fish roe]

Ponzu Sauce:
1 cup Kikkoman Soy Sauce
2/3 cup water
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup yuzu juice
1/4 cup granulated sugar
2 tablespoons brown sugar
2 ounces ginger, sliced
2 x 2-inch square kombu [Japanese dried kelp] (optional)
small handful bonito flakes (optional)

directions

To make Sashimi Salad:Combine seafood, vegetables and seaweed, dress with ponzu to taste (recipe below). Plate and garnish with a sprinkling of shichimi togarashi and tobiko.

To make Ponzu Sauce:Combine all ingredients and let sit, refrigerated, for two days, then strain. Best if aged 1 month before using.

Don’t be afraid to substitute whatever seafood is fresh for the salad: crab, salmon, even cooked clams or mussels. You might also try adding different vegetables, cucumber or avocado. For a more substantial salad, serve on a bed of sushi rice.

Recipe by Chef John Beardsley, 415 Asian Restaurant and Lounge, San Francisco, CA

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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