Recipe

Salmon Sashimi with Radish & Avocado Wasabi

80 minshere
Cooking method: Raw

Salmon Sashimi with Radish & Avocado Wasabi

80 mins
Cooking method: Raw
X

Recipe

Ingredients

Avocado wasabi sphere

  • 3.5g calcium chloride
  • 250ml cold filtered water
  • 15g wasabi paste
  • 50g avocado, pureed
  • 50g sour cream
  • 100ml cold filtered water
  • ½ lime, juice only
  • 2.5g sodium alginate
  • 1g sodium citrate

Pickled daikon

  • 50g sugar
  • 50ml rice wine vinegar
  • 1tsp fresh ginger, finely grated
  • ½ fresh chilli, finely diced
  • 2tsp iodized table salt
  • 60g daikon, julienned

To complete the dish

  • 12 pieces wakame
  • 200g NZ King salmon, cubed into 20 thumb sized pieces
  • 100g fresh ciabatta, torn into 12 thumb size pieces
  • 2 red radish, 12 thin sliced rounds
  • 12 tips shiso cress

 

 

 

Seafood used

Cooking method

Avocado wasabi sphere 

  1. Mix the calcium chloride with 250ml cold filtered water - this becomes the calcium bath. Set aside.
  2. Mix all the other avocado wasabi sphere ingredients together using an immersion stick blender or upright blender, ensuring all ingredients are blended well.
  3. Allow the mixture to rest in a chiller for approximately 3 hours to allow any air bubbles to rise to the top of the mixture. Scoop off any aerated foam that comes to the top of the mixture.
  4. To create the spheres, use a scoop style measuring spoon (tsp size). Scoop the sphere mixture to fill the spoon & drop into the calcium bath, in small batches (about 5 at a time).
  5. Allow each spoonful to immerse & completely become covered with the calcium bath solution. After approximately 1½ – 2 minutes it will have formed a thin skin enabling it to be scooped out with a slotted spoon.
  6. Dip the sphere into a clean water bath to rinse & then place on a plate or tray ready to serve. The spheres will be completely solid after a period of time so make these closer to the time of plating the dish.

Pickled daikon

  1. In a small pot place the sugar, rice wine vinegar, ginger, chilli, iodized table salt & 50ml of water.
  2. Bring to the boil & pour over the julienned daikon. Allow the daikon to cool in the pickling liquid before serving.

To complete the dish

Hydrate the wakame in cold water & drain. Selecting 4 suitable dishes, place 5 cubes of salmon per plate, arrange & evenly portion the ciabatta, sliced radish, pickled daikon, wakame & shiso cress across each plate. Finish by gently placing the avocado wasabi spheres on each plate (3 per plate). Serve immediately.

Image and recipe courtesy Nurtured Seafood