Sashimi, Seaweed, and Cucumber Salad with Ponzu sauce
Print recipe
| Serves | 4 |
| Region | Japanese |
| By author | Rosanna |
Try this simple, fresh, healthy, and most importantly, delicious sashimi, seaweed, and cucumber salad with ponzu sauce. It's refreshing and easy to make.
Ingredients
- 1 large English cucumber (peeled)
- 6 Ounces fresh fish (I used tuna and salmon sashimi)
- 3 Ounces seaweed salad
- 1 Ounce flying fish roe (tobiko)
- 1 cup ponzu
Note
* It’s important when buying the ingredients for the dish to make sure they are fresh; this is especially true for the fish and seafood because they will be consumed raw. Tell your fishmonger that you are looking to buy fish to consume raw and ask for their recommendation.
* I chose to top my salad with tuna and salmon sashimi, but you can use whatever fish or seafood combination you desire. You can also use imitation crab, if you prefer a cooked option.
Directions
| Step 1 | |
| Slice or julienne the cucumber into thin pieces. Divide evenly into 4 serving dishes. Top each bowl with seaweed salad, flying fish roe, and fish. Add 1/4 cup ponzu to each plate. Serve. | |