Ocean Harmony Sashimi Salad with Yuzu-Wasabi Vinaigrette

Ingredients

• 8 ounces sashimi-grade tuna, thinly sliced
• 8 ounces sashimi-grade salmon, thinly sliced
• 4 cups mixed greens, washed and dried
• 1 cup seaweed salad
• 1 cup cucumber, julienned
• 1 cup radish, thinly sliced
• 1 tablespoon black sesame seeds, toasted

• 3 tablespoons yuzu juice
• 1 tablespoon soy sauce, low sodium
• 1 tablespoon rice vinegar
• 1 teaspoon wasabi paste
• 1 cup grapeseed oil
• 1 teaspoon honey

Method

1. 01
   Prepare the sashimi by slicing the tuna and salmon into thin, even pieces. Set aside on a chilled plate.
2. 02
   In a large salad bowl, combine the mixed greens, seaweed salad, julienned cucumber, and sliced radish.
3. 03
   In a small bowl, whisk together yuzu juice, soy sauce, rice vinegar, and wasabi paste until well combined.
4. 04
   Gradually add the grapeseed oil to the yuzu mixture while whisking continuously to emulsify the dressing.
5. 05
   Add honey to the dressing, whisking until all ingredients are fully incorporated and smooth.
6. 06
   Drizzle the yuzu-wasabi vinaigrette over the salad and toss gently to coat the greens evenly.
7. 07
   Arrange the sliced sashimi over the top of the salad, creating an aesthetically pleasing pattern.
8. 08
   Sprinkle the toasted black sesame seeds over the sashimi and salad for garnish.
9. 09
   Serve immediately, enjoying the freshness and harmony of flavors.