The original sashimi salad I was hoping to come close to is one of Nobu’s signature dishes and is served with tuna.  Sadly, there was no tuna in the fish counter in My Favourite Shop today, so I went for salmon. I tried to prepare it the way the guys in Ubon did, the tataki style- well seasoned and quickly seared on all sides. The method says you should dip the fish in ice water to stop the cooking process, I didn’t and it still worked.

The dressing was my favourite back in Ubon. I found the recipe in the internet-

• 3/4 cup of very finely chopped onion
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tsp water
• 1/2 tsp sugar
• pinch sea salt/pinch black pepper
• 1/4 tsp powdered mustard
• 4 tsp grapeseed oil
• 4 tsp sesame oil

All the ingredients are to be combined apart from the oils, which only go in once the salt has dissolved.

The salad itself is just fresh green leaves with some bean sprouts, the sliced fish placed all around and the generous amount of dressing poured all over. I served it with some veggie fried rice on the side. Florian’s plate was clean after a few minutes, which means it was good.  🙂 And pretty, thus 2 photos.