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
- For the truffled yuzu kosho sauce, purée ingredients in a blender until smooth.
- For the spicy avocado purée, purée ingredients in a blender until smooth.
- Cook the rice according to the package directions.
- 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.
- For the salmon poke, mix together the salmon, lotus root, Fresno chiles, sesame seeds, green onions, yuzu kosho sauce, and salt to taste.
- 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.