The edamame puree and sesame aioli can both be made the day before and kept refrigerated until ready to use. You can buy sashimi-grade fish, already thinly sliced.
Edamame puree
1 cup
Edamame beans, cooked and shelled
2 cloves
Garlic, crushed
¼ cup
Olive oil, or more if needed
Sesame aioli
1
Shallot, finely chopped
1 tsp
Dijon mustard
2 Tbsp
Olive oil
1 Tbsp
Light soy sauce
1 Tbsp
Sesame oil
1 tsp
Dashi
1 tsp
Sugar
½ cup
Mayonnaise
To serve
4
Tortilla wraps, use up to 6
1
Olive oil, to brush the tortillas
1 punnet
Microgreens
350 g
Fish, use sashimi-grade fish, such as kingfish or salmon, thinly sliced (Main)
Place all the edamame puree ingredients in a food processor and process until you have a rough paste, adding extra oil if necessary. Season with salt and freshly ground black pepper. Place in a bowl, cover and refrigerate.
Place the shallot, mustard, olive oil, soy sauce, sesame oil, dashi and sugar in a small food processor (or use a stick blender), and process until combined. Add the mayonnaise and process until well incorporated. Season with salt and freshly ground black pepper. Place in a bowl, cover and refrigerate.
Cut the tortillas into wedges, brush both sides with olive oil, placing on a baking tray as you go. Place in oven and bake until crisp. Alternatively, brush whole tortillas with oil and bake, then break into irregular pieces.
Carefully spread each tortilla crisp with edamame puree, top with some microgreens, 1-2 pieces of sashimi and a drizzle of sesame aioli.
