Salmon sashimi with mustard sauce
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- 200 g fresh salmon sushi special
- 75 g edamame
- ½ nori leaf
- 2 tablespoons pickled ginger
For the sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 2 teaspoons rapeseed oil
Mix all the ingredients for the sauce together.
Cut the salmon into slices about 1 cm thick.
Cut the nori leaf into very thin strips.
Place a few slices of ginger on a plate.
Place the salmon on top.
Sprinkle with a few edamame and nori leaves.
Serve the sauce on the side.