Thursday, January 31, 2013

Crunchy Spicy Sashimi Salad

When I'm craving sushi and I want a salad, this is the perfect combination.

8 oz of sashimi grade tuna, salmon, or whatever you like
juice of 1 lemon
1 cucumber, peeled and diced small
2 ripe tomatoes, diced
1 avocado, peeled and diced
1 large jalapeno, seeded and chopped
ponzu sauce to taste
soy sauce to taste
hot sauce to taste
thai sweet chili sauce to taste
toasted sesame oil to taste

Prepare all ingredients listed above with the help of your kitchen supervisor. Using a sharp knife, slice the sashimi into small bite-size pieces. Place into glass bowl.
After all the vegetables are prepared, place them in a bowl, then squeeze lemon over the top, removing any lemon seeds. Add the different sauces starting with a tablespoon of each and a few drops of sesame oil, and increase amounts of each according to taste. I like more of the ponzu and hot sauce.
Mix all ingredients up, allowing the flavors to blend. Let it stand in the refrigerator for up to 15 minutes. If it sits much longer than that, the fish begins to "cook" in the citrus juice and will have a creamy look to it. It's not as pretty that way, but it tastes the same.
You can serve it over fresh greens and grated carrots. Or you can eat it by itself. Feeds two hungry people, or one kitchen supervisor if you're not careful.