Ika Sansai Salad Recipe | Japanese Squid Salad
Craving a light, refreshing taste of Japan? My Ika Sansai Salad is a delightful mix of tender squid and crunchy vegetables, all tossed in a tangy sesame-soy dressing. This popular Japanese appetizer is not only flavorful but also healthy and easy to prepare at home. Whether you’ve tried it at a sushi restaurant or are making it for the first time, this dish will bring authentic Japanese flavors right to your table.
Salad Preparation
Making Ika Sansai Salad is simple, but the key lies in preparing the squid properly and balancing the flavors of the dressing. Follow these step-by-step instructions to get that authentic Japanese taste.
Cleaning and Preparing the Squid
To start, I thoroughly clean the squid by removing the quill, peeling off the skin, and rinsing it under cold water. I make sure to save the tentacles because they add both flavor and texture to the salad.
Blanching the Squid
I bring a pot of water to a gentle boil with a pinch of salt. Once boiling, I blanch the squid for just 1–2 minutes. Overcooking will make it rubbery, so keeping it tender is essential. Right after blanching, I transfer the squid into an ice bath to stop the cooking process and lock in its delicate texture.
Cutting and Preparing the Vegetables
While the squid cools, I slice the cucumber thinly, julienne the carrot, and chop the green onions. I like my veggies crisp, so I keep them fresh and raw for that crunchy contrast to the squid.
Making the Dressing
In a small mixing bowl, I whisk together the soy sauce, rice vinegar, sesame oil, and sugar. This creates a light, tangy, and slightly sweet dressing that ties the salad together.
Combining Everything
Once the squid is cooled, I cut the body into thin rings and chop the tentacles into bite-sized pieces. Then, I toss the squid with the cucumber, carrot, and green onions. I pour the dressing over and gently mix everything so the flavors coat evenly.
Finally, I sprinkle sesame seeds on top for a nutty finish.
Serving and Decoration
How to Serve Ika Sansai Salad
I like to chill my salad for about an hour before serving, which allows the flavors to blend beautifully and makes the dish extra refreshing. Once ready, I serve it in a shallow bowl or a small Japanese-style plate, just like you’d see at a sushi bar.
Suggested Garnishes
To make the salad even more appetizing, I sometimes add:
- Extra sesame seeds for crunch
- A sprinkle of shredded nori for an authentic Japanese touch
- A squeeze of lemon for added freshness
This salad pairs wonderfully with sushi, sashimi, or even a simple bowl of steamed rice.
Storage Instructions
Keeping It Fresh
If I have leftovers, I store the salad in an airtight container in the refrigerator. It stays fresh for up to 2 days. Since squid can get tough if left too long, I recommend enjoying it as soon as possible for the best texture.
Make-Ahead Tips
You can also prepare the dressing and vegetables a few hours ahead and keep them refrigerated separately. When you’re ready to serve, blanch the squid, toss everything together, and your salad will be fresh and delicious in minutes.
Ika Sansai Salad Recipe
Ingredients
Video
Notes
Required Kitchen Tools
When preparing Ika Sansai Salad, having the right tools will make the process smoother and ensure everything comes together beautifully. Here’s what you’ll need:- Sharp Knife & Cutting Board: For slicing squid and julienning vegetables evenly.
- Mixing Bowls: One for the dressing and another for tossing the salad.
- Medium Pot: To blanch the squid perfectly.
- Slotted Spoon & Ice Bath: To cool the squid quickly and keep it tender.
- Tongs or Salad Tossers: For mixing the veggies and squid with the dressing.
Frequently Asked Questions (FAQs)
What is Ika Sansai Salad made of?
Ika Sansai Salad is a Japanese squid salad made with tender squid, crisp vegetables like cucumber and carrot, and a light dressing of soy sauce, rice vinegar, and sesame oil.
Is Ika Sansai Salad healthy?
Yes! This salad is naturally low in calories and rich in protein from squid, while the vegetables add fiber and vitamins. The light dressing makes it a healthy appetizer or side dish.
Can I use frozen squid for Ika Sansai Salad?
Absolutely. If fresh squid isn’t available, frozen squid works well. Just thaw it completely, clean it properly, and blanch it briefly to maintain tenderness.
How long does Ika Sansai Salad last in the fridge?
It stays fresh for up to 2 days in an airtight container. For the best flavor and texture, I recommend enjoying it on the same day.
Can I make Ika Sansai Salad ahead of time?
Yes, you can prepare the vegetables and dressing ahead of time, then blanch the squid and toss everything together just before serving. This way, the salad stays crisp and flavorful.
What can I serve with Ika Sansai Salad?
Ika Sansai Salad pairs beautifully with sushi, sashimi, steamed rice, or even grilled fish. It’s a versatile side dish for any Japanese-inspired meal.
Conclusion
Mastering Ika Sansai Salad is all about balance, fresh squid, crisp vegetables, and a light sesame-soy dressing that ties it all together. I love this recipe because it’s quick, refreshing, and feels like something straight out of a Japanese restaurant menu. Whether you serve it as an appetizer, side dish, or even a light meal, it always impresses with its bright flavors and healthy ingredients.
If you’re a fan of Japanese cuisine, this salad is a must-try. Remember to use fresh squid and crunchy veggies for the best results, and don’t skip the chilling step; it makes the flavors come alive.
So, the next time you’re craving a light and authentic Japanese dish, grab some fresh squid and give this recipe a try. I promise it’ll become one of your go-to favorites!
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
