Categories: June

Ingredients

• 250g very fresh (sashimi-grade) salmon, skinned and boned (or use smoked)
• 100g red radishes, peeled
• 1 large carrot
• 4 spring onions, white part only
• 1 tbsp pickled ginger
• 1 tsp sesame seeds, toasted
• 2 tbsp dark soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tsp caster sugar

Directions

1. Finely slice the salmon widthways and place in a large bowl. Slice the radishes thinly, and cut the carrot, spring onions and ginger into thin matchsticks and put into the large bowl with the salmon.

2. Make the dressing. Whisk the soy sauce, mirin, rice vinegar, vegetable oil, sesame oil and caster sugar together in a small bowl. Pour over the salmon and vegetables and gently toss to coat everything. Divide the salad between 4 small bowls and sprinkle over a few toasted sesame seeds over each one to serve.

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