Rice wine vinegar
1 tsp, dashi variety
1 tsp, finely grated
Skinless salmon fillet(s)
3 tsp, microherbs (such as mustard or cress)
Nori, seaweed, dried
1 piece(s), finely shredded
10 g, to serve
- To make Ponzu sauce, combine 2 tbs soy sauce, lemon juice, 2 tsp rice wine vinegar, mirin and dashi powder in a small bowl. To make the dipping sauce, combine remaining soy sauce, remaining rice wine vinegar, ginger, sugar and sesame oil in a small bowl.
- Using a very sharp knife, cut salmon and tuna across the grain into 5mm thick slices. Arrange on a share platter or onto individual serving plates. Cut kingfish into 3mm slices and add to plates.
- Garnish fish with micro herbs and shredded nori. Serve with sauces for dipping and offer soy sauce and wasabi.