I served this dish as a starter last time I had the girls over for dinner.
There is supposed to be mango and avocado under the salmon, but you can’t really see them.
For 4 persons I used
200 g Fresh salmon, thinly sliced
1/2 ripe avocado
1 spring onion
Chives for decoration
0,5 dl lime juice or lemon juice or mix the two
0,75 dl light soy sauce
2 tbsp mirin
2 tbsp rice wine vinegar
1 ts sesame oil
Peel the mango and use a peeler to shave thins slices on to 4 plates and do the same with the avocado.
Spread the salmon slices over the mango and avocado.
Pour the amount of sauce you want over the fish and garnish with spring onion, chili and chives
I served this with a special sushi wine developed by Jacob’s Creek and one of Japans great Sushi chefs.