Salmon Sashimi Salad Recipe

Salmon Sashimi Salad Recipe

250 g sashimi-grade salmon

½ small daikon* (200g), peeled

1 large carrot

4 scallions (white part only)

1 tablespoon pickled ginger*

1 teaspoon toasted sesame seeds

Dressing:

2 tablespoons soy sauce

2 tablespoons mirin*

1 tablespoon rice vinegar

1 tablespoon vegetable oil

1 teaspoon sesame oil

1 teaspoon castor sugar

Method:

Thinly slice salmon into strips about 2cm x 5cm.  Cut daikon, carrot, scallions and ginger into thin matchsticks.  Place salmon and vegetables in a bowl.  For dressing, whisk ingredients together, then add to salad and toss gently.  Serve in small bowls sprinkled with sesame seeds.

*Daikon is a large, long, white radish with a mild horseradish flavor

  Pickled ginger (gari), preserved in sweetened vinegar, is a traditional accompaniment to sushi

(You will find the above ingredients in Asian and health food shops, selected supermarkets and greengrocers).