400 ml soy
200 ml mirin
300 ml sesame oil
10 g shichimi
Seafood (sushi grade):
30 g Tuna
30 g Kingfish
30 g Salmon
10 g garlic chips
10 g avocado
10 g seaweed
Salad mix (your choice of leaves)
Combine all ingredients and set aside.
Cut tuna, kingfish and salmon into 1 cm cubes.
Combine all seafood in a bowl with the poke sauce.
As the photo depicts, you can wrap the seafood up in a banana leaf, however, for simplicity, serve on top of a seaweed and salad mix salad and garnish with avocado and garlic chips.
Recipe provided by Kobe Jones Melbourne
Photo Credits: Wow Productions