Sashimi Salad

Sashimi on a bed of salad is not a traditional dish but has been popular for long time in Japanese restaurants known as 'Izakaya'.

A crisp salad makes sashimi more interesting and gives crunchiness and flavor. I prefer the combination of lettuce, baby leaves, cherry tomatoes and radish topped with white fish, prawn, squid or scallop. When I prepare bonito, I accompany with onions, sprouts, shiso leaves and sliced garlic which is the seasonal dish in Autumn.

As I had fresh squid sashimi last evening, I used the left over squid to make squid sashimi salad. Obviously as the fish is combined with other flavors, the quality of the sashimi is not so important. This makes the most of the left overs from the fresh fish from the day before, as the fish starts to change the texture and flavor.

The subtle flavor of squid goes well with a ginger dressing.

Ingredients
12-16 pieces squids
200g edamame in pods, boiled and shelled
Handful spinach leaves, washed and dried
2 radish, thinly sliced
Pink pepper corns

For the ginger vinaigrette
2 tsp ginger minced
2 tbsp lemon juice
1 tbsp fish sauce
½ tsp sugar
2 tbsp grape seed oil
Sea salt
Black pepper

For the ginger vinaigrette, combine all ingredients in a bowl except the grape seed oil.
Slowly whisk in grape seed oil. Cover and refrigerate until required.
Next, place the spinach, squid, edamame and radish on each plate.
Drizzle the vinaigrette around the plates. Sprinkle the pink pepper corns.