King salmon sashimi with fresh wasabi, yuzu & sesame dressing

King salmon sashimi with fresh wasabi, yuzu & sesame dressing

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

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.

Ingredients

Quantity Ingredient
1 x 400g 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

Quantity Ingredient
50ml white soy sauce
25ml yuzu juice, (see Note)
1 tablespoon grated fresh wasabi
50ml untoasted virgin sesame oil

Method

  1. For the wasabi, yuzu & sesame dressing

    Using a sharp knife, cut the salmon across the grain, into slices about 3 mm thick. Arrange nicely on a platter.
  2. Combine all the dressing ingredients in a bottle, seal the lid and shake well.
  3. To serve

    Drizzle the dressing directly over and around the salmon. Sprinkle with the furikake and garnish with the purple and green daikon cress.
  4. Serve the sashimi nice and cold!

Note

  • 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.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
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Wilson
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