Soy-sesame dressing for crudo and sashimi
- Preparation 5 min
- Servings ½ cup (125 ml)
- Freezing I do not suggest
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🍣 Born to dress raw fish
This dressing was truly created for crudo. The mirin gives it that Japanese twist you won’t find in my other Asian dressings, and the balance between the soy, sesame, lime and ginger is designed exactly to wake up a raw, delicate piece of fish without overwhelming it. On salmon or tuna crudo, it’s exactly what you need.
🐟 On tuna, it’s just as good
Even though it was born for my salmon crudo, it works just as beautifully on a tuna crudo. The firm texture of tuna pairs really well with the acidity of the lime and the umami side of the soy and mirin. Just swap the fish, keep the same dressing.
🥦 Great on vegetables too
Just because it was born for raw fish doesn’t mean it stops there. It’s also delicious drizzled over roasted or grilled vegetables, like broccoli or asparagus. Its true home is on raw fish, but it deserves to be tried elsewhere too.
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🍣 Drizzle it on only at serving time
On a crudo or sashimi, the acidity of the lime starts to “cook” the raw fish over time. Prepare the dressing ahead if you like, but drizzle it over the fish only just before serving.
🐟 Change the fish, keep the dressing
It’s just as good on a tuna crudo as on a salmon crudo. The texture and flavour change, but the soy-sesame-lime balance works with both.
🥦 Try it on vegetables
Drizzled warm over roasted or grilled vegetables like broccoli or asparagus, it takes on a whole new life. It’s not its primary calling, but it’s worth trying.
🫙 Make it ahead
It keeps for up to 3, 4 days in the refrigerator in an airtight jar. Whisk it again before each use, as the oils will separate while resting.
✅ What can I use my soy-sesame dressing for crudo and sashimi on?
It’s perfect on my crudo de saumon, on a homemade tuna crudo, or on my Tuna tataki with sesame crust.
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Dressing
- 2 large garlic cloves, finely grated
- The juice and zest of 1 lime
- 1 tsp (5 ml) fresh ginger, grated
- 4 tbsp (60 ml) olive oil
- 1 tbsp (15 ml) toasted sesame oil
- 3 tbsp (45 ml) reduced-sodium soy sauce
- 1 tbsp (15 ml) mirin
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Preparation
- In a small bowl, whisk all the ingredients together until the dressing is smooth and well combined.
- Use immediately on raw fish, or store in the refrigerator and whisk again before each use.
Yes, absolutely. Born for salmon crudo, it’s just as good on a tuna crudo or sashimi. The firm texture of tuna pairs really well with the acidity of the lime and the umami side of the soy and mirin.
As close to serving as possible. On raw fish, the acidity of the lime starts to lightly cook the flesh over time, a bit like a ceviche. Prepare the dressing ahead if you like, but drizzle it on only at the last moment.
Yes, it’s also delicious on roasted or grilled vegetables like broccoli or asparagus. It’s not its primary purpose, but the soy-sesame-lime balance works really well in that context too.
Up to 3, 4 days in the refrigerator in an airtight jar. Whisk it again before each use, as the oils tend to separate while resting.
No, this dressing does not freeze well. The fresh aromatics and the emulsion break down when frozen. It’s best enjoyed fresh, within a few days of making it.
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