For the salmon sashimi:
- 80g fresh salmon fillet per person, sliced into 10g slices
- It is important that you use only the freshest sushi-grade fish for sashimi. Source from a reputable fishmonger or supplier – read our full article for more sushi tips.
For the jalapeno dressing:
- 50g fresh jalapeno or shishito peppers (10g with seeds, 40g de-seeded, save 4/5 very thin slices for garnish)
- 65g grapeseed oil
- 60ml rice wine vinegar
- ½ tsp garlic purée
- Pinch salt
For the garnish:
- 1 sweet potato, peeled
- 250ml sunflower oil for frying
- Handful of coriander
- Handful of baby salad leaves
- First, prepare the sashimi. Using a very sharp knife (known as Yanagiba in Japanese) thinly slice the salmon fillet across the grain into 8 slices, each weighing 10g.
- Next, make the dressing. Add the peppers, garlic and a dash of grapeseed oil into a blender and pulse to make a purée.
- In a bowl, add the purée, salt and the remaining grapeseed oil and mix. Finally, add the rice wine vinegar and stir well to combine. Set aside and move onto the garnish.
- Thinly slice the sweet potato using a mandolin. Wash the potato slices to remove the starch and pat dry.
- If using a deep fat fryer, heat to 170°C, or alternatively add the oil to a thick bottomed frying pan and bring to temperature.
- Deep fry the thinly sliced sweet potato in the oil until lightly browned and crispy. Remove and set aside to cool.
- On a plate, arrange the baby salad leaves and coriander. Place the sashimi onto a serving dish and drizzle with some of the dressing. Top with sweet potato crisps and thin slices of jalapeno. Add more dressing to taste if you wish (remainder can be used as a dipping sauce if preferred).