Recipe courtesy of Maui Fresh Streatery

Hamachi Sashimi and Buckwheat Soba Salad with Ponzu Vinaigrette

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings


Ponzu Vinaigrette:


  1. Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
  2. Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.

Ponzu Vinaigrette:

  1. Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.