Wasabi and avocado, a mainstay of sushi rolls, are worked into Ming Tsai's latest salmon recipe.


  • 1 tablespoon yuzu juice or fresh lemon juice

  • 1 rounded tablespoon freshly grated wasabi or 1 level tablespoon of wasabi paste

  • 1 pound skinless salmon filet, center-cut, sliced very thinly, sashimi-style

  • 2 ripe avocados, sliced 1/2-inch thick, with lemon juice poured over to prevent browning

  • 1 teaspoon sesame oil

  • Maldon sea salt

  • Freshly ground black pepper

  • 4 oven-proof dishes for flashing and serving


  • 1.

    Pre-heat the broiler in your oven to high. In a small bowl, combine yuzu and wasabi and stir to mix. Shingle the avocado slices on an oven-proof dish and season with Maldon salt and freshly ground black pepper. Brush yuzu-wasabi mixture over avocado. Top with salmon slices, lightly brush on sesame oil and season. Place dishes under broiler until just hot, about 1- 2 minutes. The salmon will still be rare. Enjoy, being careful of the hot plates.

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