Sashimi of Tuna with Sweet Wasabi, Soy Ginger Dressing from Mr Hong by Dan Hong and Melissa Leong

Ingredients

• 1 whole kohlrabi, leaves removed
• pickling liquid (Essentials)
• 90 g (3¼ oz/2 tubes) wasabi
• 1 egg yolk
• juice of ½ lime
• 4 tablespoons honey
• ½ teaspoon salt
• 350 ml (12 fl oz) grapeseed oil
• 1½ tablespoons mirin
• 100 ml (3½ fl oz) sugar syrup (Essentials)
• 100 ml (3½ fl oz) rice wine vinegar
• 165 ml (5¼ fl oz) light soy sauce
• 300 ml (10½ fl oz) ginger oil (Essentials)
• 5 × 100 g (3½ oz) pieces sashimi-grade tuna, sinew and bloodlines removed
• 2 spring onions (scallion), thinly sliced
• 150 g (5½ oz) alted cucumber (Essentials)
• 30 g (1 oz) wakame, rehydrated, sliced
• baby coriander (cilantro) and baby shiso (perilla) leaves, to garnish
• sea salt flakes, to serve