Summer Sashimi Salad With A Ponzu Soy & Yuzu Dressing

Sashimi party platter, anyone?  This would be my IDEAL party dish… with lots of saki on the side, of course!!

This is the perfect fancy summer platter for a special occasion at home and such an easy one to throw together a few hours before serving.  I used salmon, tuna and yellowtail sashimi, spiralised carrot, golden and candy beetroot, which gave gorgeous crunch and colour.  The fresh greens were mixed with micro herbs and edamame, which I mixed with a little red pepper. The outside of the platter was arranged with cucumber and radish slices.  An avocado rose sat in the middle with dots of salmon roe, and it was all finished with chopped fresh chives and edible flowers… just soooo gorgeous!!

This dressing is one of my favs too… I make it so often as it takes a minute to put together with ONLY 3 ingredients and is sooooo yum drizzled on top of any greens or veg.  This platter will stay chilled in the fridge for several hours with the dressing drizzled just before serving.

Yes, I know it’s super fancy… but if you are planning on a special occasion, then it works out much cheaper to make it yourself… right? 

Summer Sashimi Salad With A Ponzu Soy & Yuzu Dressing

Serves: 8 Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• INGREDIENTS DRESSING
• 100ml Yuzu Ponzu Soy or Citrus Ponzu
• 30ml Soya Sauce
• 30ml Sesame Oil
• INGREDIENTS SALAD *not measured*
• Salmon, Tuna and Yellowtail Sashimi slices
• Spiralised carrot, golden and candy beetroot
• Avocado
• Salmon roe from a jar
• Cooked Edamame with finely diced red peppers
• Micro Herbs or any salad leaves you like
• Radish and Cucumber slices
• GARNISH: Edible Flowers, Chopped fresh chives

Instructions

1. Make the avocado rose: With a sharp paring knife, slice the avocado in half, take out the pit, peel the skin off.
2. Cut the avocado widthwise into thin slices carefully, then gently fan out the slices into a line, curl the slices into a rose shape and, set aside. 
3. Mix your salad dressing ingredients in a tightly fitted jar with a lid, set aside
4. Assemble the platter with the sashimi fish and salad in your desired arrangement
5. Cover and chill in the fridge until ready to serve
6. Drizzle with the yuzu ponzu dressing, garnish and serve immediately. Enjoy!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.