Yu Sheng Prosperity Salad
Quick answer
Yu sheng prosperity salad arranges thinly sliced sashimi-grade salmon and finely julienned daikon, carrot, and cucumber in a ring on a large platter, dressed with plum sa...
What makes this special
- Yu Sheng Prosperity Salad arranges thinly sliced salmon with julienned daikon and plum sauce.
- Sashimi-grade salmon patted dry and thinly sliced picks up the plum sauce evenly
- The finer the julienne on daikon, carrot, and cucumber, the more complete each chopstickful
Key ingredients
Core cooking flow
- 1 Pat 220 g of sashimi-grade salmon thoroughly dry with kitchen paper, pressing rather than rubbing.
- 2 Cut 120 g daikon, 80 g carrot, and 100 g cucumber into the finest julienne you can manage.
- 3 If the julienned vegetables look wet, blot them lightly, then keep them chilled.
Yu sheng prosperity salad arranges thinly sliced sashimi-grade salmon and finely julienned daikon, carrot, and cucumber in a ring on a large platter, dressed with plum sauce, lemon juice, and sesame oil, then tossed vigorously just before eating. The salmon must be sashimi-grade for food safety, and patting it dry before slicing thin allows the sweet-tart plum sauce to cling more effectively to the fish surface. Cutting all vegetables as finely as possible maximizes the surface area in contact with the dressing, ensuring every chopstick-full carries the full spectrum of flavors. Keeping the prepared vegetables chilled maintains the freshness of the raw fish once assembled. Sesame seeds sprinkled on top add a nutty aroma that layers over the fruity plum sauce, completing the festive character of the dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 220 g of sashimi-grade salmon thoroughly dry with kitchen paper, pressing rather than rubbing.
Slice it thinly along the grain, then keep it refrigerated until the platter is ready so the fish stays firm and fresh.
- 2Season
Cut 120 g daikon, 80 g carrot, and 100 g cucumber into the finest julienne you can manage.
Keep the thickness even so the dressing coats everything evenly and the salad feels crisp rather than bulky.
- 3Season
If the julienned vegetables look wet, blot them lightly, then keep them chilled.
Leave them in the refrigerator until just before adding the salmon so the raw fish does not warm on contact.
- 4Season
In a small bowl, mix 3 tablespoons plum sauce, 1 tablespoon lemon juice, and 1 teaspoon sesame oil.
Stir until glossy and pourable; if the sauce is thick, loosen it with the spoon rather than adding extra liquid.
- 5Season
Arrange the daikon, carrot, and cucumber in a ring on a large platter, alternating colors for even distribution.
Place the salmon in the center last so it spends the shortest possible time touching the dressed vegetables.
- 6Prep
Just before serving, drizzle the dressing thinly over the whole platter and sprinkle 1 tablespoon sesame seeds on top.
Toss by lifting high with chopsticks so the strands stay airy, then eat immediately while cold.
After the steps
Pick a recipe that fits this dish.
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