- 1/2 lebanese cucumber (65g), seeded
- 1/2 avocado (125g)
- 400 gram piece sashimi salmon
- 1 teaspoon wasabi paste
- 4 green onions, quartered lengthways
- 1/2 sheet toasted seaweed (yaki-nori), cut into 1cm strips
- 2 teaspoon toasted sesame seeds
- 2 tablespoon japanese soy sauce
- 1Cut cucumber and avocado into long thin strips.
- 2Cut salmon into 32 thin slices.
- 3Place 16 slices of the salmon on serving platter; spread each with a little wasabi then divide cucumber, avocado and onion among slices. Top each stack with one remaining salmon slice.
- 4Wrap seaweed strip around each stack; sprinkle each with sesame seeds.
- 5Serve sashimi stacks with soy sauce.
Use the freshest, sashimi-quality fish you can find. Salmon sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. We suggest you seek local advice from authorities before eating any raw seafood. Use scissors to cut the seaweed into strips.
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