This is a great way to use up offcuts of any sashimi-grade fish when you’ve been preparing sushi or sashimi, although it works particularly well with oilier fish. Japanese mayonnaise is available in squeeze bottles, under the Kewpie brand, in Asian grocery stores and some delicatessens and supermarkets, if unavailable use a whole-egg mayonnaise such as S&W.
Ingredients:
½ cup Japanese mayonnaise (see above)
2 teaspoons wasabi paste
100g sashimi-grade Salmon, diced (see notes)
1 avocado, diced
4 green onions, thinly sliced on the diagonal
1 tablespoon pickled ginger, sliced
½ teaspoon black sesame seeds
2 teaspoons tobiko (see notes)
Method:
Combine mayonnaise and wasabi. Gently fold in Salmon, avocado, green onions and ginger.
Place in a bowl, sprinkle with tobiko and sesame seeds and serve.
Notes: Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before cutting it. Tobiko, flying fish roe, is available from some fishmongers.
Alternative species: Ocean Trout, Salmon, Tuna, Yellowtail Kingfish.