Hailing from Hawaii, these bowls of goodness can be assembled in a matter of minutes. In this take, raw salmon is dressed with a mixture of mirin, soy sauce and sake, bringing some savoury depth.




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  • 1 tbsp dried wakame
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp soy sauce
  • 150 g sashimi tuna, cut into large chunks
  • 150 g sashimi salmon, cut into large chunks
  • 100 g sashimi kingfish, cut into large chunks
  • 1 tsp shiokombu, finely chopped
  • ¼ tsp sesame oil
  • 2 roasted macadamia nuts
  • 2 spring onions, finely sliced
  • 4 sheets nori, quartered to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Soak the wakame in cold water until softened, then squeeze out any excess moisture.
  2. Place the mirin and sake in a small saucepan and bring to a simmer. Tilt the pan to carefully ignite for a few seconds to burn off the alcohol. Add the soy sauce, remove from the heat and set aside to cool.
  3. Place the fish in a bowl, add the cooled soy dressing, seaweeds and sesame oil. Use a microplane to finely grate the macadamias into the bowl, then toss to combine. Transfer to a serving bowl, scatter with spring onion and serve with squares of nori for scooping.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.