Sakura Salad



Maneki debuted the first full-service sushi bar in Seattle in the 1970s, and it’s still known for its pristine, beautifully presented fish. This stunning first-course salad is dressed with aromatic grated ginger and a drizzle of ponzu, a tangy Japanese condiment made with rice vinegar, mirin, bonito (tuna) flakes, seaweed, and the juice of a citrus fruit like lime or yuzu. It’s often used as a dipping sauce for sashimi and can be a flavorful, complex marinade for chicken or beef. Ponzu can be found in Asian grocery stores or specialty markets.


  • 2 cups mixed baby greens
  • 4 thin slices sustainable tuna (about 4 ounces; no bluefin tuna!) 
  • 4 thin slices sustainable amberjack (about 4 ounces)
  • 4 thin slices avocado
  • ½ teaspoon fresh grated ginger
  • 2 tablespoons citrus soy sauce (ponzu)
  • 1 teaspoon salmon roe


Pile the greens on a serving plate. Place alternating slices of tuna, amberjack, and avocado on top. Sprinkle grated fresh ginger on top of the salad and drizzle with ponzu. Scatter salmon roe on top of the salad.


Want to make sure you're choosing ocean-friendly seafood for this recipe? Visit Monterey Bay Aquarium Seafood Watch for recommendations on sustainable species.


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2 Servings