Sashimi Salad Bowl! Sliced sashimi over a bed of lettuce with fresh cucumbers, carrots, thinly sliced apples, micro greens and topped with a spicy gochujang sauce! So fresh and delicious!
Sashimi is one of my most favorite things! If I could afford to eat sushi and sashimi everyday, I would! This salad bowl was born out of my “trying to lose some of my winter weight” and going low carb .. skipping the rice and chopping up a bunch of romaine and bibb lettuce! So fresh and delicious!
In the video above, I show how to slice your sushi grade fish. Don’t be afraid to do this at home. You can even cube it up. It doesn’t have to be in pretty slices. Just make sure you are talking to your fish monger and know when your sushi grade fish was delivered and how fresh it is. You can also call your local grocery store (or Asian market) ahead of time and ask questions over the phone.
I hope you give this a try! Korean food fans will be very familiar with the spicy gochujang sauce. It’s the same sauce I make and use for Bibimbap. Hope you enjoy!
If you like this recipe, check out: My Bibim Grain Bowl and my fall Inspired Vegetarian Bibimbap and my Bibimbap Tacos, here and here.
Sashimi Salad Bowl
Ingredients
For the gochujang sauce:
- 1/4 cup Korean hot pepper paste; gochujang
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon brown rice vinegar
For the sashimi salad:
- 4 cups green leaf lettuce chopped
- 1/2 lb. assorted sushi-grade fish tuna, salmon, or yellowtail
- shredded carrots
- cucumbers julienned
- 1 apple thinly sliced
- microgreens
- masago
- dried gim shredded
- sesame seeds
- sesame oil
Instructions
- To make the gochujang sauce, whisk together all of the ingredients in a small to medium-sized bowl. Taste and adjust any ingredients as needed.
- Using a sharp Chef’s Knife and working on a clean, flat cutting board surface, slice your sushi-grade fish against the grain into 1/4″ thick slices. Continue until all of the fish has been sliced. Sometimes, depending on the shape of the sushi-grade fish you get, the end pieces will not be the same size; this is fine. Alternatively, you can cube the fish if that's easier.
- To assemble your Sashimi salad bowls, grab two large-sized serving bowls and place shredded lettuce into each. Place the sashimi into the bowl on top of the lettuce and then add the carrots, the julienned cucumbers and the apples, arranging the vegetables around the bowl. Drizzle with a little sesame oil. Garnish with the masago, micro greens, shredded gim and sesame seeds. Drizzle the gochujang sauce over the top and enjoy!
Thank you for sharing such a tasty & healthy recipe with us. Keep sharing!
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I’m amazed, I have to admit rarely do I come across a blog that’s both equally educative and amusing without a doubt.
How fresh is fresh enough for when I’m asking the seafood department at the local grocery store? Are there any visual/context clues that fish isn’t fresh enough? Should I ask any other questions?
Hi Kara, are you asking specifically regarding sushi grade fish? If so, if they have it listed as “sushi grade” you are ok to buy it and I would use it within a day or 2. If asking about fish in general, just talk to the fish monger at your grocery store: when it was delivered, where it’s from, depending on where you live, sometimes fish has to travel far. .