Yu Sheng Prosperity Salad
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.
Adjust Servings
Instructions
- 1
Pat dry sashimi salmon, slice thinly, and keep chilled.
- 2
Julienne daikon, carrot, and cucumber into thin strips and chill.
- 3
Mix plum sauce, lemon juice, and sesame oil for the dressing.
- 4
Arrange vegetables in a ring on a platter and place salmon in the center.
- 5
Drizzle dressing, sprinkle sesame, and toss thoroughly right before eating.
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