Many fish markets carry sashimi grade tuna. Expect it to come frozen solid, which is how restaurants purchase it, too. For the best flavor and texture, allow it to defrost slowly – for a day or overnight in the fridge. Enjoy this sushi salad cold, and if by chance there are leftovers, you have the makings of an excellent stir-fry.
Sushi Salad With Wasabi Ginger Dressing
| Serves 4 |
262 calories per serving
- 1/2 – 3/4 pound sushi grade tuna, cut into bite size pieces
- 2 1/2 cups steamed white rice
- 1/4 cup chopped green scallions
- 2 ounces ready-to-eat arugula
- 2 tomatoes, chopped (enough to make about 3/4 cup)
- Salt & fresh ground pepper to taste
Wasabi Ginger Dressing
- 1 1/2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon low sodium soy sauce
- 1 teaspoon fresh minced ginger
- 1 teaspoon dry wasabi (or 1 1/4 teaspoons wasabi paste)
- 1/2 teaspoon sugar
- Optional: Several drops Sriracha sauce, or a pinch of cayenne
- Fresh ground pepper to taste
Make the dressing: In a small bowl or blender, whisk the wasabi powder with the liquid ingredients until thoroughly combined. Add the fresh minced ginger and blend until the ingredients are emulsified. Taste test the dressing on a piece of arugula. Add ground pepper to taste. For a more pungent dressing, add the Sriracha sauce and/or cayenne.
Assemble the salad: Toss the rice with the arugula, scallions, tomatoes and about half of the tuna. Toss the salad with a light coating of the dressing. Arrange the tuna on top of the salad and drizzle with additional dressing.
Serve and enjoy!