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