Name: Sashimi with nori salt, avocado and ginger
Yield: 4
Ingredients: 200 gm sashimi-grade bonito, tuna or kingfish, skin removed, thinly sliced; ½ avocado, thinly sliced and dressed with 1 tsp lime juice; 2 small radishes, thinly sliced on a mandolin; Fennel fronds (optional), to serve; Nori salt (optional); 1 toasted nori sheet, halved; Pinch of dashi powder (optional; see note); Ginger Vinaigrette; 2 tsp dumpling sauce (see note); 2 tsp grapeseed or other neutral oil; 1 tsp soy sauce; 1½ tsp roasted sesame seeds; ½ tsp finely grated ginger

Ingredients

200 gm sashimi-grade bonito, tuna or kingfish, skin removed, thinly sliced

½ avocado, thinly sliced and dressed with 1 tsp lime juice

2 small radishes, thinly sliced on a mandolin

Fennel fronds (optional), to serve

Nori salt (optional)

1 toasted nori sheet, halved

Pinch of dashi powder (optional; see note)

Ginger Vinaigrette

2 tsp dumpling sauce (see note)

2 tsp grapeseed or other neutral oil

1 tsp soy sauce

1½ tsp roasted sesame seeds

½ tsp finely grated ginger

Method

1.For nori salt, finely chop one half of the nori, then combine with dashi powder and 2 tsp sea salt flakes in a mortar and finely crush to a powder with a pestle. Fold remaining nori in half lengthways and cut into strips with scissors.

2.For ginger vinaigrette, whisk ingredients in a small bowl and season to taste.

3.Arrange fish and avocado slices on plates, season with a pinch of nori salt and a little ginger vinaigrette. Add radish, drizzle with more vinaigrette and season with more nori salt. Scatter with nori strips and fennel fronds to serve.