Yu Sheng Prosperity Salad
Quick answer
- Total time
- 30 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Shredded daikon, carrot and cucumber are fanned out in rings with raw salmon in the middle, and everyone tosses the platter high with chopsticks just before eating.
Read more
Plum sauce and lemon make the dressing sweet and tangy, and sesame seeds add a nutty finish. Pregnant people, children, older adults and anyone with weakened immunity should skip it, because the salmon is eaten raw and even fish sold for raw eating carries some risk.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
If the julienned vegetables look wet, blot them lightly and keep them refrigerated until the salmon is added.
Handle the raw salmon with clean hands, utensils, and work surfaces.
- 4
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.
- 5
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, just before serving.
- 6
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.
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