Nori dusted sashimi, seaweed mayonnaise, watercress, warm chilli and lime dressing

Hot and cold sashimi. Photo by Kristy Mason.

Nori dusted sashimi, seaweed mayonnaise, watercress, warm chilli and lime dressing

Servings 4 people
Author Steven Snow



  • 60 ml mandarin oil or grapeseed or macadamia oil
  • 30 ml lemon juice


  • 5 cm knob ginger


  • 1 sheet nori


  • 1 habanero chilli
  • 1 golden shallot
  • 100 ml macadamia oil


  • 300 g mayo base
  • 2 tbsp. nori dust


  • 6 long red chilli sliced finely
  • 3 cloves garlic sliced
  • 3 coriander root washed thoroughly and chopped finely
  • 3 shallot chopped finely
  • 3 cm knob ginger sliced finely
  • 150 ml fish sauce
  • 150 gm palm sugar
  • 150 ml lime juice


  • 1 bunch watercress
  • 1 large avocado diced 1.5 cm cubes
  • 24 x 2cm cubes of sashimi tuna or kingfish
  • 8 tsp black tobiko
  • 1 cooked and chilled desiree potato cut into 5mm cubes shallow fried and seasoned
  • finger lime caviar


  1. For ginger chips, peel and thinly slice ginger and deep fry until golden and crispy (can be done in advance).
  2. For nori dust, blend in spice grinder until powder consistency, store in airtight container.
  3. For chilli oil, brunoise shallot. Slice chilli and infuse in oil, strain.
  4. For nam jim dressing, pound the chilli, ginger, coriander, shallot and garlic in a mortar. Then add fish sauce, palm sugar and lime juice. Pound to combine.
  5. Place chilli oil on a slow heat. Add diced shallot. Oil will foam up to serve, be careful not to burn.


  1. Swipe nori mayo across the base of the plate.

  2. Make salad with avocado and watercress, dress with mandarin oil and lemon juice, season to taste.
  3. Spread across the length of the plate to cover nori mayo.
  4. Dip one side of the sashimi into the nori dust and garnish with finger lime caviar and place randomly on top of the salad. Place half teaspoon of black tobiko next to sashimi cubes.
  5. Refresh ginger chips in fryer, and garnish plate (about 4 per person).
  6. Scatter hot potato cubes and drizzle nam jim.
  7. Finish with hot chilli oil at the table.

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