Slices of raw salmon, tuna, albacore tuna and cooked octopus along with daikon radish, avocados and spring lettuce mix make this sashimi salad healthy and delicious.
Sashimi salads represent the ultimate in fresh, healthy eating. The fresh flavors of raw fish and crispy lettuce revive memories of summer and warmer times. Cooler fall weather calls for heartier fare like udon noodles and yakisoba yet the sashimi salad still offers a healthier and lighter choice. Sashimi salads combine the best of Japanese and Western cuisines. Umami flavors of raw fish and soy pairs well with lettuce and a wide variety of salad ingredients such as cucumbers, sliced carrots, avocados, baby spinach and grape tomatoes. Healthier versions leave out the sushi rice and eliminate the refined carbohydrates but the sushi rice adds a hearty and comforting touch if not overused. A dressing commonly made of Siracha chili, sesame oil, soy and lemon adds citrus and heat that makes umami fish flavors pop. A healthy choice for any time of the year.
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