Summer sashimi salad

Name: Summer sashimi salad
Total time: 20 min
Ingredients: 1, stoned and diced; ¼, thinly sliced; ½ small, very thinly sliced; 100g chunk, sliced or diced; 1 small raw, peeled and thinly sliced (use a mandoline if you have one); 1 tbsp from a jar or packet; 1 piece (about 150g), thinly sliced; ½ tbsp; rice vinegar 2 tbsp; soy sauce 1 tbsp; sesame oil 1 tbsp; caster sugar 1 tsp

20 minutes
serves 2
Easy

Quick and easy recipe for sashimi salmon. Buy the freshest fish you can find for this simple salad, you don't cook the fish. Avacado and beetroot make it a healthy meal.

December 19, 2014 at 2:32 pm

Ingredients

ripe avocado 1, stoned and diced
cucumber ¼, thinly sliced
red onion ½ small, very thinly sliced
watermelon 100g chunk, sliced or diced
beetroot 1 small raw, peeled and thinly sliced (use a mandoline if you have one)
pickled ginger 1 tbsp from a jar or packet
skinless salmon fillet 1 piece (about 150g), thinly sliced
black sesame seeds ½ tbsp

dressing

rice vinegar 2 tbsp
soy sauce 1 tbsp
sesame oil 1 tbsp
caster sugar 1 tsp

Method

Step 1

Layer the avocado, cucumber, onion, melon, beetroot and pickled ginger on a serving dish or platter. Top with the salmon and sesame seeds.
Step 2

Whisk together all the dressing ingredients, then taste for balance – it shouldn’t need salt because of the soy sauce. Drizzle over the salad. Serve with a little jasmine rice or japanese crackers on the side if you like.