Japanese salad of zucchini and carrot with salmon sashimi

An interesting, fresh combination. To make it even easier, some of the elements are available already prepared, such as the salmon sashimi, which can be bought cut on trays.

Dressing

2 Tbsp	Sake
2 Tbsp	Mirin
2 Tbsp	Rice wine vinegar
1 Tbsp	Light soy sauce
2 Tbsp	Soft brown sugar
1 Tbsp	Wakame seaweed, chopped
¼ cup	Toasted sesame oil

Salad

2	Carrots, peeled
2	Zucchini, trimmed
1 cup	Semi-dried tomatoes
350 g	Salmon, sashimi-grade salmon, very thinly sliced (Main)
8	Basil leaves

Directions

1. For the dressing:In a small saucepan, stir together the sake, mirin, vinegar and soy and bring to a boil.
2. Remove from the heat, add the sugar and stir to dissolve.
3. Stir through the wakame, then leave to cool.
4. Stir in the sesame oil.
5. For the salad:Use a vegetable peeler to peel the carrots and zucchini into thin ribbons.
6. Literally drop in and out of lightly salted boiling water to allow ribbons to soften slightly.
7. Refresh under cold water and leave to drain well on kitchen paper. Or you can soften the zucchini ribbons by tossing in a little of the dressing for 10 minutes.
8. Arrange the salmon, tomatoes, basil leaves and vegetable ribbons on a large platter and drizzle with a little dressing.
9. Serve the remaining dressing in a small bowl.