salmon salad
By WestonOlson
The special flavor of Japanese seafood salad mainly comes from seafood juice. It is eaten daily at home. You can also add more cucumbers and tomatoes without releasing fish.
Recipe Recommendations
- the salmon appropriate amount
- fresh shellfish appropriate amount
- crabsticks 2 pieces
- squid half a
- crab seed paste appropriate amount
- cabbage appropriate amount
- purple cabbage appropriate amount
- carrots 1 piece
- cucumber 1 piece
- sushi vinegar 1 tsp
- salty and fresh
- mix
- half an hour
- ordinary
Steps for salmon salad
1
Wash and soak round lettuce, cabbage, and purple cabbage for 1 hour.
2
Prepare salmon and scallops.
3
Prepare squid and crab fillets.
4
Prepare 1 tablespoon Japanese soy sauce, 1 tablespoon sushi vinegar, green mustard, and crab seed paste.
5
Cut the ginger and garlic.
6
Blanch fresh scallops, squid, and crab fillets in water for later use.
7
Mix seafood sauce: 1 tablespoon Japanese soy sauce, 1 tablespoon sushi vinegar, green mustard, minced onion, minced ginger, minced garlic.
8
Cut the round lettuce into pieces and spread it on the bottom of the salad plate. Shred cabbage, purple cabbage, carrots, and cucumbers and place it on the round lettuce. Cut the fresh scallops, squid, and crab fillets into small pieces and evenly place them on the top of various shredded vegetables. Add salmon, pour seafood sauce and drizzle with crab seed sauce when serving.