Ingredients
Wafu Dressing
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp mirin
- 1 tsp sugar
- ½ tbsp toasted sesame oil
- ½ tbsp olive oil
- ½ tbsp toasted white sesame seeds
- ½ tsp garlic paste
- ½ tsp lemon juice
- 1 pinch ground white pepper
Salad
- 30 g baby leaf spinach
- 150 g mixed leaf lettuce
- 1 avocado
- 100 g mini tomatoes
- 200 g sashimi-grade fish (salmon, tuna, yellowtail, thinly sliced)
Instructions
- Prepare the Base Mixture: Heat 1 tbsp Japanese soy sauce, 1 tbsp mirin, and 1 tsp sugar together in a small saucepan. Bring to a boil and let it boil for 30 seconds before removing from heat.
- Transfer Mixture: Pour the hot mixture into a heatproof jug or bowl to cool slightly.
- Emulsify the Dressing: While whisking vigorously, slowly add ½ tbsp toasted sesame oil and ½ tbsp olive oil to the mixture. Once fully emulsified, add ½ tbsp toasted white sesame seeds, ½ tsp garlic paste, ½ tsp lemon juice, and a pinch of ground white pepper. Stir to combine and refrigerate until ready to use.
- Assemble the Salad Base: Place 30 g baby leaf spinach and 150 g mixed leaf lettuce into a bowl. Cube the avocado and halve the mini tomatoes, then scatter them evenly over the greens.
- Add Sashimi: Arrange 200 g of thinly sliced sashimi-grade fish on top of the salad arrangement.
- Dress and Serve: Whisk or shake the dressing to recombine before pouring over the salad just before serving. Toss gently to coat and enjoy immediately.
Notes
- Use sashimi-grade fish to ensure safety and optimal freshness.
- The dressing can be made ahead and stored in the fridge for up to 2 days.
- Adjust lemon juice and garlic paste to taste for a milder or more pungent dressing.
- For a vegan version, omit sashimi and substitute with marinated tofu or avocado slices.
- Serve immediately after dressing to keep greens crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Japanese
- Diet: Low Fat
