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Salmon sashimi salad

Name: Salmon sashimi salad
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 250g sashimi-grade salmon; 1/2 small daikon (200g), peeled; 1 large carrot; 4 spring onions (white part only); 1 tablespoon pickled ginger; 1 teaspoon toasted sesame seeds; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon rice vinegar; 1 tablespoon vegetable oil; 1 teaspoon sesame oil; 1 teaspoon caster sugar

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by Jill Dupleix

Food writer

Oct 03, 2015

Every mouthful of this salad is crunchy, juicy and fresh-tasting. If you can't find sashimi-grade salmon, use smoked salmon instead. Serve with wasabi if you like more of a flavour hit.

250g sashimi-grade salmon
1/2 small daikon (200g), peeled
1 large carrot
4 spring onions (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 caster sugar

Method

1.

Thinly slice salmon into strips about 2cm x 5cm. Cut daikon, carrot, spring onion and ginger into thin matchsticks. Place salmon and vegetables in a bowl.
2.

For dressing, whisk ingredients together, then add to salad and toss gently. Serve in small bowls sprinkled with sesame seeds.