Sakura Blossom Sashimi Salad with Yuzu-Miso Vinaigrette

Ingredients

• 8 ounces sashimi-grade salmon, thinly sliced
• 8 ounces sashimi-grade tuna, thinly sliced
• 4 cups mixed salad greens
• 1 cup edible sakura blossoms, rinsed
• 1 cup cucumber, julienned
• 1 avocado avocado, sliced

• 3 tablespoons white miso paste
• 1 cup yuzu juice
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 cup grapeseed oil
• 1 teaspoon sesame oil

Method

1. 01
   Prepare the Yuzu-Miso Vinaigrette by whisking together the white miso paste, yuzu juice, rice vinegar, soy sauce, and honey in a mixing bowl.
2. 02
   Slowly drizzle in the grapeseed oil and sesame oil while continuously whisking until the vinaigrette is emulsified. Set aside.
3. 03
   Arrange the mixed salad greens on a large serving platter as the base layer.
4. 04
   Neatly place the thinly sliced sashimi-grade salmon and tuna over the salad greens.
5. 05
   Add the julienned cucumber and avocado slices on top of the sashimi.
6. 06
   Gently scatter the edible sakura blossoms over the salad for an elegant touch.
7. 07
   Just before serving, drizzle the Yuzu-Miso Vinaigrette evenly over the salad.
8. 08
   Serve immediately, ensuring each plate features a balanced portion of sashimi, greens, and vinaigrette.