Nobu Style Sashimi Salad with Matsuhisa Dressing
Directions
- 1Finely dice 5 ounces of red onion.
- 2Add two teaspoons of soy sauce.
- 3Add two tablespoons plus a teaspoon of rice vinegar.
- 4Add two teaspoons of water.
- 5Add one teaspoon of granulated sugar.
- 6Add a pinch of sea salt.
- 7Add a half teaspoon of powdered mustard.
- 8Add a pinch of freshly ground black pepper.
- 9Add four teaspoons of grapeseed oil.
- 10Add four teaspoons of sesame seed oil.
- 11Whisk all ingredients until well combined.
- 12Use a carrot peeler to make thin ribbons of cucumber.
- 13Use small beakers as molds and fill them with spring mix, then top with tuna sashimi.
- 14Sear the tuna quickly on both sides, slice it thinly and add it to the salad.
- 15Add thinly sliced radish and top with the dressing.
Ingredients
- 5 ounces red onion
- 2 teaspoons soy sauce
- 2.5 tablespoons rice vinegar
- 2 teaspoons water
- 1 teaspoon granulated sugar
- 1 pinch sea salt
- 0.5 teaspoon powdered mustard
- 1 pinch freshly ground black pepper
- 4 teaspoons grapeseed oil
- 4 teaspoons sesame seed oil
- 1 cucumber
- 1 spring mix
- 1 tuna
- 1 radish
Equipment
knifecutting boardmeasuring beakerwhiskspoontongscarrot peeler
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