Ingredients

• 60ml mirin
• 200g sashimi grade salmon, belly cut, sliced thinly

• 60ml mirin
• 30ml light soy sauce
• 20ml sesame oil
• ½ teaspoon hot chilli powder
• 4 small radish, finely sliced on mandolin
• 1 medium carrot, peeled and julienne
• 1 orange, peeled and sliced into segments
• ¼ lettuce, finely shredded
• 1 medium cucumber, peeled into ribbons

Method

Preparation: 40 minutes
Cooking:  0 minutes

1. Pour 60ml mirin over the salmon, cover and refrigerate for 20 minutes.

2. Whisk together 60ml mirin, soy, sesame oil and chilli powder and set aside.

3. To serve, arrange the radish over the base of the serving plate, top with carrot and orange segments.  Pile the lettuce into the centre, and roll cucumber into ribbons and place around the plate. Arrange the salmon on top and spoon over dressing.