Photograph of the finished Japanese-Style Raw Fish Salad

Vietnam · Gỏi cá kiểu Nhật

Japanese-Style Raw Fish Salad

30 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 2.2 lb
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Cucumber Cucumber 14.1 oz
  • Photograph of Wakame seaweed Wakame seaweed 2.1 oz
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz
  • Photograph of Wasabi Wasabi 1.1 oz
  • Photograph of Pickled red ginger (gari) Pickled red ginger (gari) 3.5 oz

Method

  1. 1 Leave the salmon fillet in the freezer for 30 minutes to firm up the flesh before slicing.
  2. 2 Firm fish meat can be sliced into thin, flat pieces, while soft fish will crumble and lose its shape.
  3. 3 Slice the fish into 4 mm thick slices with a very sharp knife, pulling in only one stroke for each slice.
  4. 4 Soak the wakame for 8 minutes, then drain and slice the radish and cucumber into strips.
  5. 5 Mix rice vinegar with soy sauce, sesame oil, and wasabi to make the dressing.
  6. 6 Arrange the vegetables on a plate, then place the fish slices on top, drizzle with dressing, and sprinkle with sesame seeds and pickled ginger.
Start cooking