500 g rock salt
24 oysters in a half shell
2 green spring onions, cut into matchsticks
¼ cup (40 g) drained sliced pickled ginger, finely sliced
½ cup sliced roasted seaweed sheets
1 lime cut into wedges, to serve
¼ cup mirin
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
½ teaspoon wasabi paste
- To make dressing, combine ingredients in a small bowl.
- Cover two large platters with salt. Arrange oysters on top. Spoon dressing evenly onto oysters. Top with onions and ginger. Sprinkle with seaweed.
- Serve oysters with lime wedges.