• 60ml mirin
• 200g sashimi grade salmon, belly cut, sliced thinly

Dressing

• 60ml mirin
• 30ml light soy sauce
• 20ml sesame oil
• ½ teaspoon hot chilli powder
• 4 small radish, finely sliced on mandolin
• 1 medium carrot, peeled and julienne
• 1 orange, peeled and sliced into segments
• ¼ lettuce, finely shredded
• 1 medium cucumber, peeled into ribbons