"A colorful dish so simple to prepare, yet so full of subtle and intense flavours. With microgreens for extra freshness and crunchiness, yuzu for the unique citrus flavor between lime, grapefruit and mandarin, and pickled radish for hotness"
Yuzu-soy salmon sashimi, trout eggs, pickled radish & microgreens
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Prep time: 10mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 Salmon filet
- 2 tablespoons Sweet soy sauce
- 1/2 Yuzu
- 1 Radish
- 1 Dried red chili pepper
- 1 teaspoon Rice vinegar
- 1/2 teaspoon Sugar
- Trout eggs
- Beet microgreens
- Soy sprout microgreens
- Roasted sesame seeds
Method
Step 1
Skin and wash your salmon, then remove excess water with paper towel. Slice fish in 1cm wide sashimis
Step 2
Marinate sashimis with sweet soy sauce mixed with yuzu juice
Step 3
Slice the radish extra thinly (should be transparent), then marinate in a mixture of rice vinegar, sugar and dried pepper
Step 4
On a plate, arrange a thin layer of beet microgreens. Top with marinated sashimis.
Step 5
Put 1 thin slice of radish on each sashimi, and top half radish with soy sprout microgreens, other half with trout eggs.
Step 6
End with a little roasted sesame seeds on each sashimi That's it ! Enjoy 🙏