Sashimi dipping sauce
Making a little sashimi (salmon and quick-seared scallops [in dark sesame oil]) for lunch today I happen to spy some smoked paprika and added some to the "wasabi" powder.
It turned out pretty well. (The scallops better than the salmon.) I'm thinking some shiso would be nice as well.
1) Has anyone here tried anything like this? Other combinations?
2) Should I simply toss some shiso on the rice or is there a way to add it to the sauce? (I grow shiso at home and it's coming in.)