Seasoned with a wasabi mayo dressing, this salmon sashimi salad bowl feels so fresh and healthy, right from the field and sea to your table, truly delicious!
Salmon rarely ends up cooked in my household, I mostly buy it sushi grade, which is a guaranty of the freshest fish and seafood suitable for eating raw.
Most supermarket are offering a range of fish and seafood labeled sushi grade for ceviche, poke, sushi, sashimi, tataki, etc.
This salad bowl is made with lettuce, avocado, bean sprouts, red bell pepper and Paris mushroom, feel free to use the vegetables you have on hand.
Salmon can be replaced by tuna or any fish you like best. Use your sharpest knife to thinly slice the salmon.
Make 4 individual bowls or 1 large.
1 pound (450 g.) skinless boneless sushi grade fresh salmon, thinly sliced
1 red bell pepper, quartered, thinly sliced
2 avocados, peeled, halved, thinly sliced
4 Paris mushrooms, thinly sliced
1/3 cup each fresh bean sprouts
1 tsp wasabi paste
1 lime juice
1 tbsp. ponzu sauce or soy sauce
1 tbsp. sesame oil
2 tbsp. vegetable oil
2 tbsp. mayo or to taste
Fill the bottom of each bowl with a layer of shredded lettuce leaves, top with 1 sliced mushroom, a quarter red bell pepper, a half avocado and a bunch of bean sprouts, arrange a quarter pound of salmon sashimi
Into a small bowl, add all the ingredients and whisk until smooth, taste and adjust seasoning if necessary, specially add more mayo if the wasabi flavor is too strong
Drizzle evenly on top of each salad bowl and serve immediately
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