|20 g||wakame seaweed|
|10||baby spinach leaves|
|50 g||shimeji mushrooms — left whole|
|1||spring onions — finely chopped|
|30 ml||vinegar — rice|
|15 ml||vinegar — rice|
|5 ml||sunflower oil|
1. Soak the seaweed in warm water for 5 minutes then drain and squeeze out any excess water. If the wakame is uncut, chop it into bite-sized pieces.
2. For the sauce, mix all of the ingredients together and set aside.
3. Sear the salmon in a frying pan in a dash of sunflower oil 30 seconds on each side. Remove from the pan and slice thinly.
4. To plate, arrange spinach leaves, mushrooms, seaweed pieces and salmon in a bowl. Top with the spring onion and serve with the sauce on the side.
Recipe supplied by Kyoto Garden Sushi, winner of The 2018 Eat Out Mercedes-Benz Best Everyday Eateries : Best Seafood Eatery (WC)