Sashimi Finger Food

  4   15 mins*

INGREDIENTS

1 medium (140g) Avocado
3 tsp S&B Wasabi in Tube
4 pieces 25g Tuna, sashimi grade
4 pieces 25g Salmon, sashimi grade
4 pieces 25g King Fish, sashimi grade

Soy Jelly Mixture (If not using soy jelly, use 2 tbsp soy sauce as a dipping sauce.)
2 sheets (3g) Gelatin Leaf
2 tbsp Mirin
½ tbsp Cooking Sake
2 tbsp Sugar
2 tbsp Soy Sauce

Garnishes (as desired)
to garnish Dill
to garnish Cherry Tomato

METHOD

1. Prepare Soy Jelly (make 1 day ahead):
   1. Soak gelatin leaves in cold water until softened.
   2. In a small saucepan, combine mirin, cooking sake, and sugar. Heat gently until sugar dissolves.
   3. Remove from heat, add soy sauce and softened gelatin leaves. Stir until gelatin is fully dissolved.
   4. Pour mixture into a container and refrigerate overnight until fully set.
   5. Once set, crush the jelly into crystals. Set aside.
2. Mash avocado and mix in wasabi to make a puree. Place the mixture in a piping bag. Adjust wasabi amount to your taste.
3. Dice tuna, salmon, and king fish into bite-sized pieces.
4. To serve:
   1. Brush mayonnaise onto a plate.
   2. Arrange the fish dices on top.
   3. Garnish with dill, cherry tomato, avocado wasabi puree, and soy jelly crystals.
   4. If not using soy jelly, serve with 2 tbsp soy sauce on the side as dipping sauce.

*Note: Allow overnight refrigeration for soy jelly.