Jennie Tai
Japanese Recipes

Recipe Box: Sashimi Salad

{ I’m hover-friendly! }

These past few weeks, my boyfriend and I have been trying to stick to one of our new year’s resolution of eating healthier. So far so good, but it isn’t all that difficult when we throw together quick, healthy dinners like this. Bub didn’t seem all that excited when I told him I was making salad–but he ended up having two bowls of it as we watched the FSU vs. UMD basketball game together last night. For the dressing, I used a new all-local hot sauce called “Apinya“–which Bub said was his favorite part. I mixed in the hot sauce with a bit of sesame oil and sesame seeds to make the sauce a little thinner to pour over the salad. Success! Here’s the recipe–

Sashimi Salad Recipe

Ingredients: 1 bag of lettuce, combine 4-5 tablespoons of apinya’s hot sauce (or sriracha if you can’t find it) with 1 tablespoon of sesame oil and 1/2 tablespoon of toasted sesame seeds for dressing, 4 sticks of crab meat, 1/2 an avocado, torn seaweed sheets, 1/2 sliced cucumber, 1/2 cup of sliced radish, chopped sashimi (I used tuna, white fish and salmon) salmon roe and roasted sesame seeds for topping.

Combine the lettuce, radish and cucumbers together. Top with sashimi, torn crab meat, sliced avocado, torn seaweed sheets, salmon roe and sesame seeds. Combine the hot sauce, sesame seeds and sesame oil in a separate bowl. Mix and top off the salad with your dressing. In the same bowl, mix together all the ingredients and serve. Enjoy!


I hope you love it as much as we do! Have a great week, Jennie.

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