SASHIMI SALMON SALAD

This is a great way to use up offcuts of any sashimi-grade fish when you’ve been preparing sushi or sashimi, although it works particularly well with oilier fish. Japanese mayonnaise is available in squeeze bottles, under the Kewpie brand, in Asian grocery stores and some delicatessens and supermarkets, if unavailable use a whole-egg mayonnaise such as S&W.

SERVES

PREP TIME

15 mins

COOK TIME

No Cooking Required

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

½ cup Japanese mayonnaise (see above)
2 teaspoons wasabi paste
100g sashimi-grade Salmon, diced (see notes)
1 avocado, diced
4 green onions, thinly sliced on the diagonal
1 tablespoon pickled ginger, sliced
½ teaspoon black sesame seeds
2 teaspoons tobiko (see notes)

METHOD

Combine mayonnaise and wasabi. Gently fold in Salmon, avocado, green onions and ginger.

Place in a bowl, sprinkle with tobiko and sesame seeds and serve.

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