Ingredients

• 1-1/4 to 1-1/2 cups fresh sashimi-grade yellowtail, salmon, or tuna, coarsely chopped
• 5-1/4 oz smoked salmon (or about 16 slices)
• 8 fresh sea scallops
• 5 perilla (shiso) leaves, finely chopped
• 4 scallions, trimmed and finely chopped
• 1-2 medium size cloves of garlic, peeled and mashed
• 1/2 cup finely shredded carrots
• 1/2 cup celery, cut into matchsticks (you can swap with daikon radish or udo)
• 1/2 cup fresh fennel, trimmed and thinly sliced into strips (optional)
• 1/2 cup finely shredded semi-peeled cucumber
• 1 bunch watercress (or kaiware radish sprouts), trimmed and roughly chopped
• 8-16 Belgian endive leaves, separated (or you can use parboiled young asparagus)

Dressing #1:

• 3 tbsp extra-virgin olive oil
• 1 tbsp neutral oil
• 1 tsp soy sauce, or to taste
• 2 tbsp rice vinegar
• 2 tbsp white wine vinegar, or lemon juice
• 1-2 tsp smooth Dijon mustard, or to taste
• 1 tbsp finely chopped perilla leaves (shiso)
• Salt and pepper to taste

Dressing #2:

• 4 tbsp neutral oil
• 1 tbsp Japanese sesame oil
• 1 tbsp soy sauce, or to taste
• 4 tbsp rice vinegar
• 2 tsp wasabi horseradish, or to taste
• 1 tbsp toasted white sesame seeds
• 1 tsp dry sake
• Salt and pepper to taste

Garnish (Optional):

• 1 knob fresh myoga, a type of Japanese ginger, finely chopped

Instructions

1. Start by placing the chopped fish in a mixing bowl. Add the perilla leaves, chopped scallions, and mashed garlic. Stir everything together gently, ensuring the ingredients are evenly combined. Cover and set aside in the refrigerator until you’re ready to serve.

2. Prepare your chosen dressing(s) by mixing all the listed ingredients in a bowl. Whisk them thoroughly until well blended. Taste it and adjust the seasoning as needed, then set aside.

3. Divide the fish mixture into small portions, aiming for eight servings (two servings per person). Wrap each portion in two slices of smoked salmon. Alternatively, you may lay the smoked salmon in the center of a large serving plate and top it with the sashimi mixture.

4. To assemble the dish, arrange small mounds of shredded carrots, celery (or daikon), fennel (if using), cucumber, and watercress around the edge of individual plates. Place four endive leaves in the center. On top of this, add two sea scallops and two of the wrapped fish bundles, or mound it all in the center on top of the smoked salmon. Drizzle the dressing generously over each salad portion, and serve right away. If you made multiple dressings, consider serving them at the table and letting your guests dress their salads as they choose.

Notes

Udo is a crunchy, slightly sweet Japanese vegetable that does not have an English equivalent. When preparing, it should be peeled and is typically enjoyed raw.

If you’re fortunate enough to find fresh myoga, it can be finely chopped and scattered on top for an extra crunch and a unique flavor profile.