Ahi Sashimi Salad Towers

  • Active Time 20m
  • Total Time 1h 20m

4 servings


  • For the Salad:
  • 1/2 cup peeled grated daikon radish (from one 4-inch piece)
  • 2 teaspoons fresh lemon juice
  • Salt

  • 2 tablespoons soy sauce (preferably shoyu)
  • 2 teaspoons oriental sesame oil
  • 1 teaspoon prepared wasabi
  • 8 ounces sashimi-grade ahi tuna, cut into small dice
  • 2 green onions, minced
  • 1 tablespoon minced fresh cilantro
  • 40 thin slices hothouse cucumber
  • For the Dressing:
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce (preferably shoyu)
  • 2 teaspoons oriental sesame oil
  • One 2 1/2-ounce package radish sprouts, trimmed to 3 inches
  • Toasted sesame seeds



Toss the daikon with 2 teaspoons lemon juice and salt to taste in a small bowl.

Whisk the soy sauce, sesame oil and wasabi to blend in a medium bowl. Gently stir in the ahi, green onions and cilantro. Place round mousse rings on a serving plates. Arrange 5 slices cucumber at bottom of each ring. Top the cucumber slices in each ring with 2 tablespoons ahi mixture, spreading evenly. Divide the daikon mixture among the rings, using about 2 tablespoons each and spreading evenly. Divide the remaining ahi mixture among the rings. Top each salad with 5 slices cucumber, compressing salads slightly. Refrigerate until well-chilled, about 1 hour.


Whisk all the ingredients in a small bowl to blend. Divide the sprouts among the salads, arranging carefully atop cucumber slices. Sprinkle generously with toasted sesame seeds. Remove the rings. Drizzle the dressing over and around the salad and serve.

**Shoyu soy sauce, toasted sesame seeds, 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.

Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4789

nutrition information per serving

152 calories; 8g total fat; 22mg cholesterol; 635mg sodium; 5g carbohydrates; 2g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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