Sashimi Salad Recipe - by Koji Cooks
- Michael Fennelly
- Mar 29
- 2 min read
This sashimi salad showcases my favorite hamachi, although ahi would be equally enjoyable. The salad is perfect for beginner sushi enthusiasts because it's a scattered style akin to chirashi-zushi, and the dressing is similar to a Korean sashimi salad. I've recently crafted a very straightforward sushi rice recipe; improperly prepared rice tends to be overly heavy and mushy or too dry, both resulting in an undesirable outcome.
RICE
I prefer using Nishiki medium grain rice for sushi because I find the short grain too small for my liking.
1.5 cups of Nishiki rice
1/4 cup seasoned rice vinegar
METHOD
1.5 cups of washed sushi rice - put the rice in a bowl of cold water, swish it around with your hand, pour out the water through a fine strainer, and repeat this process 4 times. Let the rice dry in the strainer for 15 minutes. Place it in a rice cooker with 1.5 cups plus 3 tablespoons of cold water, cover, and cook for 37 minutes, or if using an automatic rice cooker like a Zojirushi (which I use), just let it operate automatically. Transfer the rice to a wooden bowl or a sushi rice tub (oke) and add the rice vinegar, mixing evenly with a rice paddle. The rice can still be warm to the touch; in fact, it is preferable this way.
SALAD - Recipe (serves 4)
prepared rice from above
Boston lettuce leaves
sliced tomatoes
thinly sliced cucumber
shaved red onion
sliced avocado
sliced scallions
toasted sesame seeds
8 ounces of thinly sliced hamachi - figure 3-4 slices per person
.
DRESSING
3 tablespoons soy sauce
1 tablespoon honey
2 tablespoons seasoned rice vinegar
2 teaspoons chili-garlic sauce
2 teaspoons fresh grated ginger
2 tablespoons sesame oil
1 tablespoon extra virgin olive oil
sea salt and fresh ground black pepper
METHOD
In a small bowl, vigorously whisk the dressing ingredients together to ensure the honey dissolves.
SALAD ASSEMBLY
Arrange the Boston leaves on four plates in a wabi style, then add 1/4 of the rice on top. Randomly scatter on the remaining vegetables, add the sliced hamachi in a row, and drizzle approximately 2 tablespoons of dressing over each salad. Finish with a sprinkle of sesame seeds and a touch of salt and pepper.
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