Sashimi Salad with Sweet Wasabi Dressing


Serves: 4-8


100g hard tofu, drained cut into 2cm cubes

1 avocado, seed and skin removed, cut into cubes

½ bunch watercress, washed and sprigs picked

200g mixed salad leaves (such as cos, oak leaf or coral lettuce)

200g each sashimi-grade salmon, tuna, kingfish and/or snapper, cut into thin

3cm long strips

2 radishes, thinly sliced

Sweet Wasabi Dressing:

2 tbsp. rice vinegar or lemon juice

¼ cup extra virgin olive oil

1 tsp. sesame oil

2 tbsp. sesame seeds, toasted

1 tsp. honey

1 tsp. wasabi paste

2 tbsp. fresh coriander leaves, finely chopped

2 sheets nori

pickled ginger to serve



Pre-heat the oven to 180 degress and place 2 sheets of nori on a baking tray.

Toast in the oven for 5 minutes or until crispy

In a large mixing bowl gently combine all of the salad ingredients.

In a smaller bowl or jam combine all of the dressing ingredients.

Gentle mix the two together and serve in a decorative bowl.