Salmon sashimi, compressed daikon and wasabi
24 hours
Preparation time
20 minutes
Cooking time
14 serves


Compressed daikon

1 daikon (small), thinly sliced
3 tbsp rice wine vinegar
1 tsp sugar


180 g salmon, pin boned, skin removed
1 tbsp dashi
1 tbsp rice wine vinegar
½ tbsp sesame oil
1 tbsp lime juice
1 green chilli, finely diced

Wasabi mayonnaise

1/3 cup kewpie mayonnaise
2 tsp wasabi powder
1 tsp fresh lime juice


Lime zest
Sesame seeds, toasted
Micro coriander, tatsoi


Compressed daikon

  1. Place the daikon into a small vacuum sealing bag.
  2. Combine the rice wine vinegar and sugar in a bowl and stir until dissolved. Pour the liquid into the bag with the daikon.
  3. Place the bag into the vacuum sealing drawer, Vacuum on setting 3 and Seal on setting 3.
  4. Place into the refrigerator overnight.


  1. Using a sharp knife, finely cut salmon into 5 mm dice.
  2.  In a medium bowl, combine remaining ingredients.
  3. Add the salmon and leave to marinate for 20 minutes.

Wasabi mayonnaise

  1. Mix all mayonnaise ingredients together and place into a piping bag.

To serve

  1. Assemble the daikon rounds onto a serving platter. Spoon a tablespoon of salmon mix into the centre.
  2. Top with wasabi mayonnaise and garnish with sesame seeds, lime zest and herbs.

Hints and tips

  • Leftover daikon can be used in salads or stir-fry dishes.


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  • Free Discovery Product Demonstrations

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    Thursday 08th September 2016

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