sesame & soy salmon sashimi

12

Serves

-

Prep Time

-

Cook Time

Here I’ve served this versatile recipe in canapé spoons, but it also makes a great entrée, or can be doubled and served with sushi rice and a salad for lunch or a light dinner for three or four.

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Ingredients

For the sesame & soy salmon sashimi

  • 250g skinless, boneless sushi-grade salmon
  • 1⁄4 cucumber — finely diced
  • 2 tablespoons finely diced red onion
  • 1 tablespoon capers
  • Salt and ground black pepper, to taste
  • 1 teaspoon sesame seeds
  • 1 teaspoon finely chopped fresh chives
  • Pea tendrils, to garnish (optional)

For the SESAME & SOY DRESSING

  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon white miso
  • 1⁄2 teaspoon brown sugar

Method

For the sesame & soy salmon sashimi

  • To make the Sesame & Soy Dressing, combine all the ingredients in a bowl and whisk well.
  • Using a sharp knife, slice the salmon against the grain into very thin slices.
  • Place in a bowl and mix in the cucumber, onion and capers.
  • Mix in the Sesame & Soy Dressing and season lightly with salt and pepper.
  • Divide between 12 canapé spoons, scatter with sesame seeds and chives and garnish with pea shoots, if using.