Japanese-inspired 'sea-cuterie' tray
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Emma Guscott
Japanese-inspired 'sea-cuterie' tray
There are a lot of ingredients here, but the preparation takes no time at all and many of the elements can be done ahead of time. Serve it at an after-work gathering around the kitchen table!
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving (without extras to fill the board))
Calories
389Kcal
Fat
21gr
Saturates
3gr
Carbs
28gr
Sugars
14gr
Fibre
4gr
Protein
21gr
Salt
7.9gr
Ingredients
For the miszuke (miso pickles)
- 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
For the pickled cucumber
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- ½ tsp chilli oil
- ¼ tsp caster sugar
- 1 small cucumber, cut into diagonal chunks
For the goma dare (sesame sauce)
- 100g tahini, stirred
- 1 tbsp red or white miso paste
- 1 garlic clove, grated
- 100ml mirin
- 50ml light soy sauce
- 2 tbsp rice vinegar
For the saba shioyaki (grilled mackerel)
- 1 x 180g pack mackerel fillets
- 2 tbsp Shaoxing rice wine
- ½ tbsp sea salt flakes
For the ponzu-dressed salmon
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 1 tbsp lime juice
- 1 tsp caster sugar
- ½ tsp grated fresh ginger
- 1 x 200g pack smoked salmon
To fill the board
- 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
Step by step
- For the miso pickles, combine the miso, mirin and caster sugar in a small bowl and add to a large food bag with the chopped vegetables and garlic cloves. Seal, massage the miso mixture into the vegetables, then leave to pickle in the fridge for at least 3 hours and up to 3 days. When ready to eat, gently rinse the vegetables under cold running water and pat dry. The garlic cloves are largely for pickling flavour, but you can eat them – be warned, they can be fiery.
- For the pickled cucumber, whisk together the soy sauce, sesame oil, chilli oil and caster sugar in a bowl. Add the cucumber and toss to coat. Cover and pickle in the fridge for at least 30 minutes and up to 2 days.
- For the goma dare, whisk together the tahini, miso and garlic. Slowly whisk in the mirin, followed by the soy sauce and rice vinegar. If the mixture seizes, whisk in a splash of warm water. Set aside until needed.
- For the saba shioyaki, cut each mackerel fillet crossways into three equal portions. Add to a plate and drizzle over the rice wine, turning to coat. Leave for 1 minute, then pat dry and put on a lined baking tray. Sprinkle all over with the salt and COOK leave to stand at room temperature for 20 minutes. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Pat the fish dry then bake, skin-side down, for 15 minutes or until the flesh is cooked through and lightly golden.
- For the ponzu-dressed salmon, combine soy sauce, rice vinegar, mirin, lime juice, sugar and ginger in a bowl, stirring until the sugar has dissolved. When ready to serve, arrange the salmon on a plate and drizzle over the dressing, leaving any extra in a dipping bowl on the side.
- To serve, decant everything into small bowls or onto plates and arrange on a board for sharing, replenishing when low.
