Cookbook Profile

Sashimi Salad

Serves 4


Sashimi Salad This is one of our most requested salads. The colorful presentation of the red ahi, white daikon radish, pink pickled ginger; and orange carrot is a feast for the eye as well as the palate. We use ahi caught the same morning to ensure the freshness that is essential to the success of this dish. Let your local supplier know you will be eating the ahi uncooked and ask when they will have a fresh shipment.


1 teaspoon sesame oil
1/2 teaspoon corn oil
1 pound ahi tuna, cubed 1 inch by 1 inch, 1/4 inch thick
1 pound daikon radish, julienned
   or finely shredded
8 ounces Japanese pickled ginger, chopped coarsely
1 tablespoon shredded carrot
1/4 teaspoon garlic powder
Salt and pepper to taste
Soy Sauce and Wasabi Dressing


Combine the sesame oil and corn oil. Toss the ahi in the marinade to coat and let sit for 30 minutes, refrigerated. Combine the daikon, ginger, carrot, and garlic powder. Season with salt and pepper and mix well.

Remove the ahi from the refrigerator. Divide the salad into 4 portions and place on serving plates. Place equal portions of the ahi on top of the salads, and serve immediately with the dressing on the side.


Soy Sauce and Wasabi Dressing

Yields approximately 2 cups

4-1/4 tablespoons water
2 tablespoons wasabi powde
1-2/3 cups soy sauce


In a small bowl, add about 1 teaspoon of the water to the wasabi, and stir until a thick paste forms. Continue adding water a little bit at a time until a thin paste is formed. Pour the soy sauce into a non porous container and add the wasabi paste. Shake well and serve. Any refrigerated unused portion will keep indefinitely. Always shake well before using.


Bob Chinn's
Crab House Cookbook

By Serena Joew Lucchesi
with Marilyn Chinn Le Tourneau
Ten Speed Press
Cloth, 160 pages, $29.95
Publication Date: September 1998
ISBN: 0-89815-964-4
Recipe Reprinted by permission.


Bob Chinn's Crab House Cookbook



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This page created March 1999