Salmon sashimi with soy sauce and vegetable spirals

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Almost two months ago, I received a shoutout request on Instagram. To an Instagram newbie like me, the term was completely unfamiliar. After having googled it and checked out the requester’s stream, I decided to give it a try. There is some resemblance between the reposted picture and mine – or what do you think?

Soy sauce: Mix soy sauce with tamarind paste, agave syrup and brown sauce thickener (for instance the express one from Maizena). Bring to a boil and let simmer until it thickens.

Vegetable spirals: Cut thin slices (for instance with a peeler or a mandoline) of washed but unpeeled organic purple kohlrabi, carrot and cucumber. Fry the kohlrabi and carrot in a hot, dry pan. Season with salt. Roll together the veggies and fix with short pieces of toothpicks, if necessary. Place on a dollop elderflower marmalade. Garnish with young kohlrabi leaves.

Salmon sashimi: Sprinkle the salmon with sesame seeds and place on top of the sauce.

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