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| Simple sashimi salad with salmon |
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| Complex sashimi salad with tuna and prawns |
This is a very basic recipe, ideal for summer lunches, and can be easily modified by adding additional ingredients to vary or enhance the complexity of the flavours.
Ingredients
- About half a butter lettuce
- 250-300g raw salmon or tuna
- 60g buckwheat soba noodles, snapped in half
- Kewpie sesame salad dressing
- 1 teaspoon wasabi
- 1 tablespoon of sashimi or light soy sauce
- 200g cooked prawns
- 2 tablespoons of Japanese seasoned seaweed salad
- 1 radish, thinly sliced
- 1 teaspoon pickled ginger
- Wash and roughly cut the lettuce - set aside
- Cook the soba in boiling water as directed, rinse in cold water and drain - set aside
- Dice the raw fish into approximately 2cm cubes
- Add the lettuce to a serving bowl
- Top the lettuce with the drained soba and lightly dress with Kewpie dressing
- Mix the wasabi and soy sauce (quantities can be varied to taste) in a small bowl and add the fish. gently cover the fish with the soy/wasabi mix.
- Add the flavoured sliced fish and any additional items on top of the soba salad.
Serves: 2
