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
- For the dressing:In a small saucepan, stir together the sake, mirin, vinegar and soy and bring to a boil.
- Remove from the heat, add the sugar and stir to dissolve.
- Stir through the wakame, then leave to cool.
- Stir in the sesame oil.
- For the salad:Use a vegetable peeler to peel the carrots and zucchini into thin ribbons.
- Literally drop in and out of lightly salted boiling water to allow ribbons to soften slightly.
- 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.
- Arrange the salmon, tomatoes, basil leaves and vegetable ribbons on a large platter and drizzle with a little dressing.
- Serve the remaining dressing in a small bowl.