girls gone gluten-free

When we lived in Baton Rouge I loved to get the Hawaiian salad at Sushi Yama on Perkins. Chef’s kiss.

For years I’ve missed this salad. It’s kind of crazy to write because I just believed I couldn’t make it so to my surprise this year I thought I wonder if I can recreate the dish.

Luckily, there’s an incredible Japanese market in Columbus and I can get sashimi grade fish which is what I need to make the salad.

Ingredients:

Assorted Sashimi grade fish – I used salmon and yellowtail

Mango

Asparagus

Avocado

Tomato

Crabstick

Lime juice

White truffle oil

Chili oil

Sesame seeds

Smelt roe – easily sub tobiko

Salt

Olive oil and/or light sesame oil

Make Dressing To start:

Mix the dressing – measurement are guesstimates so use more or less to taste

a tablespoon of olive oil and 1-2 tsp sesame oil, 1/4 tsp – 1 tsp of truffle oil, 1/4 tsp chili oil, Pinch of salt, squeeze of lime or if using bottled about a capful

Taste the dressing and adjust as needed

Chop your mango, slice tomato, and cube avocado and set aside

Blanch asparagus, transfer to ice bath, and then chop into 1-2” pieces

Dice fish – unless market prepared for you *some fish markets will cube the sashimi grade fish for you.

Place fish in large bowl

Shred crabstick into bowl with fish

Add dressing – you won’t think it’s enough dressing but it likely is. The goal is to lightly coat the salad

Add in prepared veggies

Mix gently to coat

Add 2 heaping tablespoons of roe and several dashes of sesame seeds

Mix gently

Taste to adjust- sometimes need a pinch more of salt or another dash of truffle oil

Serve immediately