Sashimi Cress

Ingredients and method


  • Wasabi leaf
  • Fresh tuna
  • Ginger
  • Fresh Wasabi (root)
  • Vintage Soy Sauce (less intense in saltiness, allowing for a more elegant combination)
  • Grated zest of fresh Yuzu (or alternatively, Lime)
  • Mustard Cress
  • Sakura Cress
  • Rock Chives
  • Daikon Cress


  • Create bouquets using Mustard Cress, Daikon Cress, and Sakura Cress and bind them with Rock Chives.
  • Cut the tuna into thin slices.
  • Place the Wasabi leaf (Dutch wasabi) in the dish on ice.
  • Arrange the slices of tuna sashimi.
  • Place the cress bouquets on top of the sashimi.
  • Fold the sashimi closed.
  • Flavour with a drizzle of soy sauce.
  • Season with yuzu zest.
  • Serve.

Recipe: Kelvin Lin

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