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Exquisite Salmon Poke Infused with Yuzu, Truffled Yuzu Kosho Sauce, Spicy Avocado Purée, and Crispy Rice Cracker

Salmon Poke with Yuzu


  • Author: Chef Dakota Weiss

Description

Salmon turns into a delicacy with the citrusy flavors of yuzu.


Ingredients

Scale

For the truffled yuzu kosho sauce:

  • ¼ cup yuzu kosho*
  • 1 cup rice vinegar
  • 1 cup yuzu juice
  • ½ cup mirin
  • ½ cup orange juice
  • 1 cup fish sauce
  • ½ cup truffle oil
  • 1 cup blended oil

For the spicy avocado purée:

  • 2 avocados, peeled and roughly chopped
  • ¼ cup lime juice
  • 1 small bunch cilantro
  • 2 ½ tsp salt
  • ½ a serrano chili, seeded
  • ¼ cup fish sauce

For the rice cracker:

  • 4 rice paper wraps
  • Black and white sesame seeds
  • Sea salt
  • Gold flakes

For the salmon poke:

  • 12 oz sushi grade salmon fillet, diced in ¾ x ¾-inch cubes
  • 1 lotus root, peeled and sliced thinly
  • 2 Fresno chiles, sliced thinly
  • 2 tbsp black and white sesame seeds
  • 4 green onions, sliced thinly
  • Salt
  • 1 cup black rice

Instructions

  1. For the truffled yuzu kosho sauce, purée ingredients in a blender until smooth.
  2. For the spicy avocado purée, purée ingredients in a blender until smooth.
  3. Cook the rice according to the package directions.
  4. For the rice cracker, fry the rice paper wraps in a deep-fat fryer for 30 seconds each side. Sprinkle with sesame seeds and salt. Before serving, break them and sprinkle on the gold dust.
  5. For the salmon poke, mix together the salmon, lotus root, Fresno chiles, sesame seeds, green onions, yuzu kosho sauce, and salt to taste.
  6. To plate, place small mounds of the cooked black rice in a half moon shape. Arrange the remaining ingredients. Add dollops of the avocado purée and then garnish with the crackers.

Notes

  • Yuzu kosho is a paste made from fermented chiles and the Japanese citrus fruit yuzu.