Scallop Sashimi Salad recipe - ingredients, nutrition and when to eat it
This dish lightly tosses scallop sashimi with crisp cucumber and onion in a sweet-and-spicy chili sauce. It’s a refreshing choice for lunch or a light dinner.
Seafood · 15 minutes to cook
Nutrition (per 238g serving): 189.5 kcal · protein 18.7g · carbohydrate 19.1g · fat 3.6g · sodium 1109.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Toss the scallop sashimi with the sauce just before eating to prevent excess liquid.
Tips: If the onion is too pungent, soak it in cold water for 5 minutes, then drain it thoroughly.
Tips: To preserve the scallops’ sweetness, mix in about 80% of the sauce first and adjust the seasoning.
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Ingredients (1 serving)
- Scallop sashimi — 100 g
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Perilla leaves — 4 sheet
- Red chili pepper — 0.5 pc
- Scallions — 0.3 cup
- Garlic — 1 clove
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp