2 tbsp Japanese plum vinegar
1 tbsp mirin
1 tsp sesame oil
½ tsp crushed pink peppercorns
1 shallot, finely chopped
400g pink and white oyster mushrooms
800g salmon sashimi, thinly sliced
Baby basil leaves, to serve
- Combine the vinegar, mirin, sesame oil, salt and pink pepper in a bowl and whisk to combine. Add the shallot and mushrooms and gently toss to coat. Set aside to marinate for 10 minutes.
- Arrange the sashimi on a platter. Top with mushrooms dressing and basil leaves. Toss and roughly chop to serve.