This decadent dressing is off the hook! It’s super simple to prepare the dressing. If you are preparing the sashimi yourself make sure you have a really sharp knife to slice the salmon into clean, thin strips. You can leave the truffle oil out if you like, but it makes the dressing so ridiculously indulgent and delicious it would kind of be a shame to do so.
1 rounded tsp black mustard seeds
50ml light soy sauce
2 tbsp salted yuzu juice*
40ml lime juice
2 tbsp mirin
3 tsp high quality white truffle oil
Fresh, raw salmon sashimi
*Yuzu is a citrus fruit used in Asian cooking. It can be hard to find in NZ and can easily be substituted with grapefruit. Add a little salt to taste.
Heat a small frying pan over a moderate heat and add the mustard seeds. Gently toast the mustard seeds until they begin to pop and are aromatic. Remove from the heat.
In a bowl, whisk together the soy, yuzu, lime juice, water and mirin. Add the mustard seeds.
Whisk in the truffle oil just before serving.
Arrange the sashimi slices on a large platter, or divide between 6 small plates. Gently pour the sauce over the salmon. Go easy on the sauce so as to not overpower the fish – you can serve the remainder in a small side bowl. Serve immediately as the citrus juice will begin to ‘cook’ the raw fish if left for too long.