Name: Sashimi tartare with avocado and smoky miso mayo
Prep time: 20 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 500 gm sashimi-grade salmon, cut into 5mm dice; 1 small avocado, cut into 5mm dice; ¼ cup finely chopped chives; 2 sheets toasted nori, cut into rough 5cm-6cm squares; Shichimi togarashi (see note), micro-shiso (optional; see note) and roasted black sesame seeds, to serve; Smoky miso mayonnaise; 45 gm japanese mayonnaise, such as kenko or kewpie (see note); 3 tsp shiro miso (see note), or to taste; ½ chipotle chilli in adobo (see note), finely chopped; 2 tsp lime juice, or to taste; 1 tsp rice vinegar

With no cooking required, this quick Japanese-meets-Mexican dish makes an ideal start to any festive celebration. Tostadas would work well in place of the nori bases.

Ingredients

500 gm sashimi-grade salmon, cut into 5mm dice

1 small avocado, cut into 5mm dice

¼ cup finely chopped chives

2 sheets toasted nori, cut into rough 5cm-6cm squares

Shichimi togarashi (see note), micro-shiso (optional; see note) and roasted black sesame seeds, to serve

Smoky miso mayonnaise

45 gm japanese mayonnaise, such as kenko or kewpie (see note)

3 tsp shiro miso (see note), or to taste

½ chipotle chilli in adobo (see note), finely chopped

2 tsp lime juice, or to taste

1 tsp rice vinegar

Method

1.For smoky miso mayonnaise, process ingredients in a small food processor until smooth and season to taste.

2.Combine salmon, avocado and chives in a bowl, add smoky miso mayonnaise to taste, toss gently to coat and season to taste.

3.Top nori squares with salmon mixture, scatter with shichimi togarashi, micro-shiso and sesame seeds and serve.

Shiro (white) miso paste, Japanese mayonnaise and shichimi togarashi are available from Asian grocers, and select supermarkets. Chipotle chillies in adobo are from select delicatessens. Micro shiso is available from select greengrocers.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles