Sakura Blossom Sashimi Salad with Yuzu-Miso Vinaigrette
A vibrant fusion dish combining the delicate flavors of fresh sashimi with the zingy, umami-rich Yuzu-Miso Vinaigrette, beautifully presented with edible sakura
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 8 ounces sashimi-grade salmon (thinly sliced)
- 8 ounces sashimi-grade tuna (thinly sliced)
- 4 cups mixed salad greens
- 1/2 cup edible sakura blossoms (rinsed)
- 1 cup cucumber (julienned)
- 1 avocado avocado (sliced)
- 3 tablespoons white miso paste
- 1/4 cup yuzu juice
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/3 cup grapeseed oil
- 1 teaspoon sesame oil
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