Sashimi with Wakame and Pickled Vegetables




  • 150gm fresh sashimi-grade snapper or other white fish


  • 1/2 courgette, peeled 
  • 1/2 carrot, peeled 
  • 3 Tbsp rice vinegar 
  • 1 1/2 Tbsp white sugar
  • 1 tsp sea salt 
  • 1/8 tsp chili flakes


  • 1 Tbsp soy sauce
  • 1/8 tsp sesame oil 
  • 1/2 tsp white sugar 
  • 1/2 tsp sesame seeds 
  • 3 Tbsp water 
  • 3/4 tsp mirin 
  • 1 tsp lime juice
  • 1 tsp dry wakame 
  • 1–2 fungus, soaked in water and squeezed 
  • Japanese mayonnaise 
  • tobiko and micro herbs, for garnish

Suggested wine match -  2014 Waipara Hills Marlborough Sauvignon Blanc

From The Food Show 2015.


Everyone loves fresh sashimi dipped into soy sauce with a burst of wasabi, but sometimes it is nice to dress up the plate for guests. I hope you will enjoy this with a glass of sauvignon blanc!

Mix all pickle ingredients and marinate the courgette and carrot for 10 minutes.

Mix all dressing ingredients and soak dry wakame and fungus for a couple of minutes.

Assemble on a plate, garnish with tobiko, micro herbs and mayonnaise.