KING SALMON SASHIMI WITH FRESH WASABI, YUZU & SESAME DRESSING

The softness of the king salmon provides a really wonderful sashimi mouthfeel. The very simple dressing goes beautifully with the fish, while the furikake offers a bit of crunch and ‘umami’. Furikake is a Japanese seasoning mixture that is often sprinkled over rice. There are many varieties, but most contain seaweed, dried fish and sesame seeds. Wasabi furikake simply has wasabi in the mix. It is available from Asian grocery stores.

— 1 x 400 g (14 oz) skinless sashimi-grade king salmon fillet, pin boned and bloodline removed

— 2 tablespoons wasabi furikake

— snipped purple daikon cress, to garnish

— snipped green daikon cress, to garnish

WASABI, YUZU & SESAME DRESSING

— 50 ml (1¾ fl oz) white soy sauce

— 25 ml (¾ fl oz) yuzu juice (see Note)

— 1 tablespoon grated fresh wasabi

— 50 ml (1¾ fl oz) untoasted virgin sesame oil

FOR THE WASABI, YUZU & SESAME DRESSING

Using a sharp knife, cut the salmon across the grain, into slices about 3 mm (⅛ inch) thick. Arrange nicely on a platter.

Combine all the dressing ingredients in a bottle, seal the lid and shake well.

TO SERVE

Drizzle the dressing directly over and around the salmon. Sprinkle with the furikake and garnish with the purple and green daikon cress.

Serve the sashimi nice and cold!

SERVES 4 AS PART OF A SHARED MEAL

• YUZU IS A KIND OF JAPANESE CITRUS FRUIT. THE JUICE IS SOLD IN BOTTLES AT GOOD JAPANESE GROCERS. BE CAREFUL WHEN ADDING BOTTLED JUICE TO DISHES, AS IT IS SOMETIMES SALTED.