Sashimi Dressings

Sashimi Dressings & Sauces

Yuzu miso ponzu, coriander infused sweet soy, orange lime soy, wasabi avocado cream – delicious dressings and sauces to compliment your sashimi


  • Yuzu miso ponzu dressing
  • 150ml grapeseed oil
  • 60ml soy sauce
  • 60ml ponzu shoyu (or yuzu juice, ponzu sauce)
  • Zest of 1 Lime (or yuzu)
  • 1 tbsp lime juice
  • 3 cloves garlic (crushed or finely grated)
  • 1 tbsp black pepper
  • 75g brown miso
  • 15ml mirin
  • 15ml sake
  • Coriander infused sweet soy sauce
  • 125ml (½ cup) chicken stock
  • 1½ tbsp soy sauce
  • 60ml sake
  • ½ tsp white sugar
  • 3 stalks coriander roots
  • Orange lime soy sauce
  • 1 orange, zest and juice
  • 1 lime, zest and juice
  • 1 tbsp soy sauce
  • 3 tbsp grapeseed oil
  • Wasabi avocado cream
  • 1 avocado, coarsely chopped
  • 1 lime, zest and juice
  • 3/4-1 tsp wasabi, to taste
  • 2 tsp chives, finely chopped


  • Step 1Yuzu miso ponzu dressing: Combine all ingredients together and blend with a stick mixer (or mixer) until smooth. Strain through a fine sieve and place into a squeeze bottle (or a small jug).
  • Step 2Coriander infused sweet soy sauce: Combine stock, soy sauce, sake, sugar and coriander stems and roots in a saucepan and simmer over medium heat for 3 minutes, then strain and cool.
  • Step 3Orange lime soy sauce: Grate the zest of 1 orange and the lime into a large bowl. Add 1 tablespoon of juice from the orange and 2 tablespoons of juice from the lime into the bowl (you may need a second lime). Whisk in the soy sauce and the oil. Set the dressing aside.
  • Step 4Wasabi avocado cream: Finely grate the rind and juice of the lime. Process the avocado, lime rind, juice, wasabi and 2 tsp of the chives until smooth. Season. Transfer to a small sealable plastic bag to pipe (or us a squeeze bottle).
  • Step 5Note: Keep all dressings and sauces in the fridge until ready to use (they keep for a few days)
  • Step 6Don’t forget to garnish your sashimi… now that you’ve got your delicious sashimi, dressings and sauces ready, finish it off with some stunning garnishes, not only for the added presentation but to add the extra contrasting textures and flavours that make sashimi so versatile! Just a few ideas: Caviar, pickled ginger, wasabi paste, shallots (finely sliced), Chillies soaked in lemon juice, Daikon (matchsticks), sesame seeds (golden and black), chives, cucumber (finely diced), micro leaves and flowers… so many options.

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