Sashimi is a global delight, no matter how it may be served. From Japan to Australia, the dish has taken its traditional spin and modern twist to the next level with the trending food fab making its mark as an asian fusion favourite.
Read below for a great summer salad recipe that will fill you up and keep you feeling fabulous, while also embracing the trend without the guilt.
140g frozen edamame (green soy beans), thawed
100g mixed Asian leaves
200g sashimi-grade tuna
200g sashimi-grade salmon
100g sashimi-grade kingfish
2 tbsp ponzu sauce
2 sheets nori seaweed
pickled ginger, to serve
60ml Japanese mayonnaise
1 tbsp shiro (white) miso
1 tbsp lemon juice
1 tbsp water, or as required
1 tbsp black sesame seeds
1.Bring a saucepan of salted water to the boil. Add the edamame and cook over high heat for 2 minutes, or until just tender. Drain well, then cool under running water and drain again.
2.Turn on a gas burner to medium heat. Using a pair of tongs, pass each sheet of nori quickly through the flame 3 or 4 times, or until it is crisp and fragrant.
3.Scatter the leaves over a serving platter. Using a large, sharp knife, thinly slice all the fish, widthways. Arrange the fish slices over the leaves and drizzle the ponzu sauce over. Using your hands, tear the nori roughly into pieces about 5cm square and scatter over the fish with the pickled ginger.
4.Combine the mayonnaise, miso and lemon juice in a bowl and stir to combine well. Stir in the water, adding a little more if necessary, to make a creamy dressing. Scatter the edamame and black sesame seeds over the fish. Serve with the dressing on the side.
Recipe from expert cook Judy Phillips