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40 mins

500 Sushi Dishes
Seared sashimi is a firm favourite in modern Japanese cooking, and the seared fattier fish are robust enough to support the strong flavour of a spicy chilli dressing.

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© 2023 Caroline Bennett / Apple Press · Reproduced with permission. · 500 Sushi Dishes by Caroline Bennet, published by Apple Press, £9.99 paperback. All material © Quintet Publishing Ltd.
  • Step 1

    Prepare the salmon fillet as described in the introduction on page 18. Rub the fillet with salt and black pepper. Roll in the sesame seeds so that the outside is fully coated. Heat the oil in a frying pan and panfry the salmon for about one minute on each side. Remove from the heat.

  • Step 2

    When cool, slice the salmon into thick slices of about 25 g (3⁄4 oz) each. Pour the Korean chilli sauce onto a serving plate. Arrange the salmon slices on top of the sauce, and decorate with micro greens and shiso cress.

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