Grilled Atlantic salmon

by Mark Thuet

1 Tasmanian ocean trout fi llet, raw or steamed
1 halibut fi llet, raw or steamed
1 quail egg, raw or boiled
2 tbsp ponzu sauce
1 tbsp daikon, chopped
1 tbsp coriander, chopped
1 vegetarian su shi roll

1. With a sharp knife, carefully cut thin slices of halibut and trout.

2. Place sashimi around serving bowl. Drizzle ponzu sauce over sashimi.

3. Add quail egg yolk and (optional) vegetarian sushi roll in the middle of the bowl.

4. Garnish with daikon and coriander.


Ponzu Sauce
1/4 cup lemon juice
1/ 3 cup soy sauce
1/3 cup dashi stock
1 tbsp rice wine vinegar

1. Mix lemon juice, soy sauce, dashi stock and rice w ine vinegar into a small bowl.