Appetisers / Japanese Sashimi Seafood Salad
A vibrant Japanese vegetable salad paired with jet-fresh sashimi makes an impressive appetizer on a dinner date. Recipe by Kinua Saito, Executive Chef of Yamashiro.
Prep sashimi
- Trim tuna, trevally and red snapper sashimi into 5mm thin slices.
Cutting vegetables
- Cut cucumber into very thin slices, then slice into thin shreds.
- Cut cherry tomatoes widthwise into 1cm thick slices.
Cutting seafood
- Cut crab sticks into halves at an angle.
- Trim scallop into 5mm thin slices.
Arrangement – Part 1
- Place salad on plate. Arrange the sashimi and scallop slices on and around the salad mix.
Arrangement – Part 2
- Arrange tomatoes slices around the salad, then place crab sticks and flying fish roe on top of the salad.
- Place cucumber shreds on two opposite sides of the salad.
Serving
- Garnish the plate with kalanchoe and flower spike.
- Squeeze lime juice onto plate and serve with Japanese sesame sauce on the side.
INGREDIENTS
- (1 serving)
- Pre-packed vegetable salad (50g)
- Cherry tomatoes (4)
- Cucumber (1)
- Scallop (1)
- Salmon (1)
- Tuna sashimi (20g)
- Trevally sashimi (20g)
- Red snapper sashimi (20g)
- Matsuba crab sticks (2)
- Flying fish roe (10g)
- Juice of 1/2 a lime
- Japanese sesame sauce to serve
- Kalanchoe and flower spike to garnish
WINE PAIRING
- Chassenay d’Armanville Rose Brut, France
- A wonderful balance of the freshness of exotic fruits.
- Wine pairings by Eric Hung of Vins Gallery Limited.
MUSIC PAIRING
- Artist: Air (Jean-Benoît Dunckel and Nicolas Godin)
- Title: Moon Safari
- Date: 1998
- Label: Astralwerks
- Music pairing by The Hedonist
WHERE TO BUY
- Tuna sashimi, trevally sashimi, red snapper sashimi, Matsuba crab sticks and flying fish roe: available at Mienboom
- Japanese sesame sauce: available at high-end supermarkets
- Kalanchoe and flower spike: available at florists
PREP TIME & COOK TIME
- 10 mins
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