This is exactly the type of dish I love to eat, light, pretty to look at and colourful. Although the recipe looks a little intimidating it’s actually quite easy and because most of the work is done ahead of time, perfect for dinner parties.


  • For the salmon

  • 200gr skinless salmon fillet, pin boned

  • 50gr yellow rock sugar, pounded in a mortar & pestle

  • 50gr rock salt

  • 50ml light soy sauce

  • 2 tablespoons coriander seed

  • 40gr-pickled ginger, sliced

  • For the pickled radish

  • 2 small red radish, cut into quarters

  • 2 tablespoons rice vinegar

  • 1 tablespoon sugar

  • 1 pinch ginger powder

  • For the furikake

  • Rind of 1/2 lemon, finely grated then dried then ground

  • 1 teaspoon sesame seeds, toasted

  • 1 teaspoon black sesame seeds, toasted

  • 1/2 sheet nori, toasted then smashed

  • 5gr shaved bonito, toasted then smashed

  • 1 teaspoon puffed rice, ground

  • For the salad

  • 10gr wakame, soaked

  • 1-tablespoon micro lemon balm

  • 1-tablespoon micro shiso

  • 1 tablespoon finely sliced spring onion

  • For the dashi mayo

  • 2 tablespoons kewpie mayo

  • ½ teaspoon dashi granules

  • ½ teaspoon light soy


  • For the salmon:

  • 1.

    In a bowl mix together all ingredients apart from the salmon in a bowl.

  • 2.

    Add the salmon making sure to cover the salmon completely top and bottom.

  • 3.

    Cover with cling film and refrigerate for 18 hours.

  • For the pickled radish:

  • 1.

    Mix together the rice vinegar, sugar and ginger powder in a mixing bowl. Add the radish and allow to pickle for 1 hour

  • For the furikake:

  • 1.

    Mix all the ingredients together in a bowl. Set aside for later use

  • To serve:

  • 1.

    Remove the salmon from the curing mixture and wash under cold water then pat dry with paper cloth.

  • 2.

    Slice the salmon as thin as possible and lay out on to a serving plate.

  • 3.

    Scatter over the most of the furikake add 5-6 dollops of dashi mayo. Then add the wakame, pickled radish, spring onions, lemon balm and shiso.

  • 4.

    Top with the remaining furikake.


* Wakame, dashi and bonito can all be found in most Asian grocery stores. If you can't get micro herbs you could leave them out of the recipe or use coriander or mint.

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