Cornish sashimi

Matt Tebbutt uses the freshest Cornish seafood to create this healthy starter or light meal
By Matt Tebbutt
Cornish sashimi
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes plus 1 hour 30 minutes marinating
  • Effort: easy


For the pickled daikon

  • 225 g daikon radish, peeled and finely shredded
  • 1 tbsp salt
  • 60 ml rice vinegar, (or white wine vinegar)
  • 1 tbsp caster sugar

For the dressing

  • 1/2 tbsp sesame seeds
  • 2 tbsp wasabi, powder
  • 4 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 lemon, juice only
  • 1 small fresh red chilli, finely chopped (optional)

For the fish

  • 1-2 pollock fillet, thinly sliced
  • 2 baby squid, thinly sliced
  • 1-2 line-caught mackerel fillets, thinly sliced

To serve

  • olive oil
  • pickled ginger, with juice
  • soy sauce
  • lime wedges


1. For the pickled daikon: put the daikon into a bowl with the salt and mix until the daikon is well coated. Transfer to a colander and set aside (either over a large bowl or over the sink) for 30 minutes.

2. Combine the vinegar and sugar in a non-reactive saucepan and bring to the boil. Remove from the heat and stir until the sugar is dissolved. Set aside to cool.

3. Rinse the daikon under running water, then wrap in a clean tea towel and squeeze to remove any excess moisture. Transfer to a bowl or container, pour over the vinegar and sugar mixture and leave to marinate for at least 1 hour. (The pickled daikon will keep for 2-3 days in the fridge.)

4. For the dressing: heat the sesame seeds in a heavy-based frying pan until lightly toasted.

5. Put all the ingredients into a bowl, including the chopped chilli, if you are using it. Add a splash of water and mix until the wasabi powder has dissolved in the soy and thickened.

6. To serve arrange the sashimi on a serving plate. Drizzle over some olive oil and a little juice from the pickled ginger. Accompany with lime wedges, soy sauce, the pickled daikon and the wasabi and soy dressing for dipping.

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