Ingredients
Serves 21/4 lb ottoro sashimi (sushi grade) sliced
- 1 tbsp soy sauce
- 1/2 tbsp ponzu
- 2-3 tsp yuzu kosho
- 1 tbsp pomelo citrus juice
- 1/4 of a pomelo citrus (kernels)
- 1 scallion thinly sliced (just the greens)
Instructions
1
Peel apart your pomelo citrus — break apart the citrus kernels for topping the sashimi, and squeeze the rest to create 1 tbsp of pomelo juice
2
In a small bowl, mix together the pomelo juice, soy sauce, ponzu, and half of the yuzu kosho
3
Thinly slice your scallions and keep with pomelo citrus kernel for topping
4
Arrange your sashimi slices on a plate and arrange pomelo kernels and scallions on top and/or on the plate
5
Use a chopstick to drop remaining yuzu kosho on top of the pomelo and scallions
6
Pour the dressing around the plate and on top of the sashimi to make sure sauce is spread evenly
