Ingredients Jump to Instructions ↓

  1. FOR THE SALAD: 1/2 cup peeled grated daikon radish (from one 4-inch piece)

  2. 2 teaspoons fresh lemon juice

  3. 1 teaspoon prepared wasabi

  4. 8 ounces sashimi-grade ahi tuna, cut into small dice

  5. 2 green onions, minced

  6. 1 tablespoon minced fresh cilantro

  7. 40 thin slices hothouse cucumber

  8. FOR THE DRESSING: 2 tablespoons fresh lemon juice

  9. 2 tablespoons soy sauce (preferably shoyu)

  10. 2 teaspoons oriental sesame oil

  11. 2 1/2-ounce package radish sprouts, trimmed to 3-inches

  12. Toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. FOR THE SALAD: Toss daikon with 2 teaspoons lemon juice and salt to taste in small bowl.

  2. Whisk soy sauce, sesame oil and wasabi to blend in medium bowl. Gently stir in ahi, green onions and cilantro.

  3. Place round mousse rings on serving plates. Arrange 5 slices cucumber at bottom of each ring. Top cucumber slices in each ring with 2 tablespoons ahi mixture, spreading evenly. Divide daikon mixture among rings, using about 2 tablespoons each and spreading evenly. Divide remaining ahi mixture among rings. Top each salad with 5 slices cucumber, compressing salads slightly.

  4. Refrigerate until well-chilled, about 1 hour.

  5. FOR THE DRESSING: Whisk all ingredients in small bowl to blend.

  6. Divide sprouts among salads arranging carefully atop cucumber slices. Sprinkle generously with toasted sesame seeds. Remove rings. Drizzle dressing over and around salad and serve.

  7. **Shoyu soy sauce, toasted sesame seeds, and radish sprouts can be found in the Asian section at large supermarkets or at specialty foods stores. The prepared wasabi and sashimi quality ahi can be purchased in the sushi section at the market.


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