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Anna Hansen uses ingredients from all over the world to concoct this deliciously simple salmon sashimi sushi recipe. Popular in their native Japan, umeboshi are pickled umi fruits which add a sour kick to the dressing.
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To prepare the toasted pumpkin seeds, add the salt and chilli flakes to a spice grinder and blitz to make a coarse powder. Combine with the pumpkin seeds and oil in a bowl and mix until combined
Spread the seed mix out onto a lined baking tray and toast in the oven for 20 minutes, mixing the seeds halfway through the cooking process
4
Remove from the oven and allow to cool. Store in a warm, dry place until required, or keep in an airtight container for up to 48 hours
5
Meanwhile, prepare the dressing. Whisk together the yuzu, argan oil, lime juice, mirin and chopped umeboshi in a bowl, then store in the fridge until required
Slice the salmon into 2-3mm thick strips. Divide evenly onto 4 plates and drizzle liberally with the dressing. Garnish with the toasted seed mix and serve immediately
Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.
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Salmon sashimi, umeboshi and argan oil dressing, toasted pumpkin seeds
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Salmon sashimi, umeboshi and argan oil dressing, toasted pumpkin seeds
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