This recipe was inspired by a wonderful dish had at Nobu many years ago. The dressing ‘cooks’ the salmon, in the same way as ceviche, and topped with the texture and flavour of Japanese Furikake, it’s one of my all-time favourites.

Ingredients
300g sashimi grade salmon, very thinly sliced

1–2 tbsp Furikake Seasoning

2 chive stems, cut into matchsticks (optional)

Dressing:

3 tbsp lemon juice

2 tbsp lime juice

2 tbsp tamari

1 tsp sesame oil

1 tsp olive oil

Instructions
Lay salmon pieces on a large cutting board, cover with cling film or greaseproof paper and tap gently with a rolling pin to make slices thinner (you can skip this step if desired).
Combine dressing ingredients and mix well.
Pour dressing over salmon and leave for 10 minutes, then serve with Furikake sprinkled on top.