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Salmon Sashimi Salad with Sumiso (Miso Dressing)


Sashimi-grade salmon


Buckwheat & Quinoa - cooked

Red cabbage Sauerkraut

Salad leaves

(Sumiso - Miso dressing)

3 : 2 : 2 ratio

Carwari White Miso Paste 3

Carwari Agave Nectar 2

Carwari Rice Vinegar 2


1. Combine the White Miso, Agave Nectar and Rice Vinegar in a 3:2:2 ratio respectively and mix well.

2. Slice the sashimi-grade salmon into 1cm thin.

3. Cut the avocado into 1cm thin.

4. Place the salad leaves, sliced salmon & avocado on a plate.

5. Sprinkle the cooked buckwheat and quinoa over the salad.

6. Pour the Sumiso dressing on top.

*For additional flavour, you can also add chopped shallot or boiled thinly sliced leek and toasted ground sesame.

*Instead of salmon, you can also use any sashimi-grade white fish, fresh scallop or canned tuna or tofu.

*Cucumber, tomato and wake seaweeds also matches well with this dressing.

*You can adjust the ratio of Miso dressing depending on the ingredients that you use.

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