Sashimi Salad is a light and refreshing appetizer made with raw salmon and crisp mizuna greens. The dressing is just as simple — a bright mix of oil, lemon juice, and seasonings. On hot summer days, starting your meal with a chilled salad like this, paired with a cold drink, is the perfect way to revive your appetite.
What’s Sashimi Salad?
Sashimi Salad isn’t a traditional Japanese dish — sashimi is typically enjoyed on its own with soy sauce and wasabi. But you’ll often find “Sashimi Salad” on restaurant menus, and it’s also an easy dish to make at home. Interpretations vary widely: some are green salads topped with slices of raw fish, similar to a steak salad, while others mix bite-sized sashimi with sprouts and flavorful condiments like ginger.
Our version is closer to a carpaccio style. Thinly sliced salmon is arranged in a single layer and dressed simply with olive oil and lemon juice. A light sprinkle of sea salt enhances the salmon’s natural sweetness and brings all the flavors together. Serve it well chilled — it’s sure to become your go-to summer dish!
Tips and substitutions for Sashimi Salad
- Fish options – It doesn’t have to be salmon. If you prefer white fish, try red snapper — it’s much lighter than salmon and has a pleasantly crisp texture when fresh.
- Vegetable options – Can’t find mizuna? Use your favorite leafy greens instead. For a more grown-up flavor, arugula is a great choice; its slight bitterness adds a crisp edge to the dish.
- Acidity options – Lemon juice is the obvious and refreshing choice, but lime works beautifully too. You can also use vinegar in place of citrus juice if you prefer.
- Keep it cold – Temperature is key for this dish. Chill all the ingredients separately, and assemble just before serving. Avoid tossing the greens with dressing ahead of time, as they’ll wilt.
More recipes like Sashimi Salad
Video
Equipment
Ingredients
- 1/4 onion
- 1 cup Mizuna green (Japanese mustard green )
- 5 oz salmon (Sashimi grade)
Dressing
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp white pepper
Instructions
- In a small bowl, whisk together all the ingredients for the dressing. Set aside.
- Slice the onion very thinly using a slicer or by hand. Cut the Mizuna greens into 2-inch (5 cm) lengths. Combine them in a medium bowl. Add half of the dressing and mix well.
- Slice the salmon very thinly. Arrange the vegetables in the center of a plate, then lay the salmon slices around them in a single layer. Drizzle with the remaining dressing and sprinkle a pinch of ground salt (to taste) over the fish.
