The Mount Fuji & Ginger-Sesame Salad

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The Mount Fuji Ingredients:

  • 1 pound sushi-grade salmon (or tuna)
  • 1/4 pound sushi-grade tuna (or salmon), (for garnish)
  • 1 package, (14 oz.) Crab Classic, (Imitation Crab: Blend of Alaska Pollock & King Crab)
  • 2 avocados (thinly sliced)
  • 4 tbsp Sriracha
  • 4 tbsp Spectrum Canola Mayo
  • 1 lime
  • a drizzle of Terry Ho’s Yum Yum Sauce, (optional)
  • a drizzle of Ponzu Lime Sauce, (optional)
  • 2 tbsp shaved ginger, (optional)
  • 2 tbsp crushed pecans, (optional)
  • 1 tbsp sesame oil, (optional)

Ginger-Sesame Salad Ingredients:

  •  1 medium cucumber, (shredded with the Veggetti)
  • 2 cups baby leaf spinach
  • 2 cups baby leaf romaine lettuce
  • Bragg Ginger & Sesame Salad Dressing
  • 1 teaspoon sesame seeds, (or sunflower seeds)

The Mount Fuji Instructions:

  • Finely mince the 1 pound of sushi-grade salmon into thin, small pieces & place into a large mixing bowl.
  • Finely shred the 14 oz. Imitation Crab Meat into thin, small pieces & place into a large mixing bowl with the salmon.
  • Add 4 tbsp Spectrum Canola Mayo.
  • Add 4 tbsp Sriracha.
  • Add fresh-squeezed lime juice
  • Mix all the contents of the bowl together thoroughly, and by hand, form mounds approximately the size of a baseball, and place aside on a plate.
  • Peel the 2 avocados, & slice into thin, malleable slices.
  • Carefully wrap the sliced avocado one by one over the baseball-sized mounds, creating a gradual overlapping effect.
  • Finely mince the 1/4 pound sushi-grade tuna, & place a small amount on top of the mound for a garnish effect.
  • Finely mince the 2 tbsp shaved ginger into tiny pieces. (Optional)
  • Add the finely minced ginger, the 2 tbsp crushed pecans, & 1 tbsp sesame oil to a small bowl & mix together. Top the minced tuna with a pinch of this mixture as a garnish. (Optional)
  • Add a drizzle of Yum Yum & Ponzu Sauces over the mounds. (Optional)
  • You may serve immediately for freshness, or wrap, & chill in the refrigerator for a few minutes, (Not too long, as the avocado may discolor.)

The Ginger-Sesame Salad Instructions:

In a large salad bowl, toss 2 cups baby leaf spinach, 2 cups baby leaf romaine lettuce, 1 shredded cucumber, one teaspoon sesame seeds, (or sunflower seeds,) & 3 tbsp Bragg Ginger & Sesame Salad Dressing. Serve in individual salad bowls with an additional drizzle of the dressing. (The salad will yield 2 servings.)

Portions:

Women: 1 Mount Fuji & 1/2 of the salad / Men: 2 Mount Fuji’s & 1/2 of the salad

Variations:

  1. If you’re not a sushi/sashimi/raw fish lover, you may use a larger portion of the Imitation Crab as the entire consistency, as well as the garnish.
  2. The Mount Fuji may be constructed with a variety of sushi-grade fish.
  3. The garnish of ginger-pecans-sesame oil is optional, and some minced scallions & shredded cucumber may be used as a garnish instead, if you’d prefer.
  4. This idea was inspired by the original “FUJI APPETIZER” at Sakura Japanese Restaurant on Route 58 in Riverhead, a “hidden gem on the East End!!!” Stop in & try the original!!!

The delicious Mount Fuji & Ginger-Sesame Salad are light & flavorful for Summer evenings! The combination of flavors is mouth-waterering and savory, the perfect compliment to a day at the beach! We hope that you enjoy this delicious dinner with an Asian flair throughout the Summer! (This recipe may be used as Meal 4 on the Remedy Recipes book format.)

I don’t know how to say it in Japanese, but Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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