Japanese-inspired 'sea-cuterie' tray recipe | Sainsbury`s Magazine

Ingredients

• 120g red miso paste
• 1 tbsp mirin
• ¼ tsp caster sugar
• 9 radishes, halved
• 1 large carrot, cut into 1cm rounds
• 12 garlic cloves, peeled
• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• ½ tsp chilli oil
• 1 small cucumber, cut into diagonal chunks
• 100g tahini, stirred
• 1 tbsp red or white miso paste
• 1 garlic clove, grated
• 100ml mirin
• 50ml light soy sauce
• 2 tbsp rice vinegar
• 1 x 180g pack mackerel fillets
• 2 tbsp Shaoxing rice wine
• ½ tbsp sea salt flakes
• 2 tbsp light soy sauce
• 2 tbsp mirin
• 1 tbsp lime juice
• 1 tsp caster sugar
• ½ tsp grated fresh ginger
• 1 x 200g pack smoked salmon
• 12 frozen tempura prawns (we used by Sainsbury’s), cooked to pack instructions
• 250g sushi rice (we used Yutaka), cooked to pack instructions
• 2 thinly sliced spring onions, to garnish the rice
• 12 Itsu crispy seaweed thins
• sushi ginger