dishes

Yuzu Kosho Poke

Fatty salmon belly, sharp yuzu, and a little kosho heat. Certified banger for this summer.

By @by.dust

see recipe below Step by step video
yuzu kosho poke with onions in a scallop shaped bowl

Ingredients

  • 1 tbsp YUZUCO yuzu kosho
  • 2 tsp YUZUCO yuzu juice
  • 1 tsp olive oil
  • 1 tsp soy sauce
  • 1 tsp sugar 
  • 0.5–1 lb sushi-grade salmon, cubed
  • 1/2 sweet onion, thinly sliced
  • Scallions, sliced
  • Tobiko
  • Cooked rice, for serving

Instructions

Step 1
In a bowl, whisk together yuzu kosho, yuzu juice, olive oil, soy sauce, and sugar. Taste and adjust to your liking.
Step 2
Add the cubed salmon, onion, scallions, and tobiko. Mix well to coat.
Step 3
Cover and refrigerate for at least 30 minutes.
Step 4
Serve over warm rice and garnish with extra scallions or tobiko if desired.

In this recipe

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Front view of Yuzu Kosho pouch showing green yuzu-chili paste, screw cap spout, and YUZUCO label on white background
Top-down view of YUZUCO yuzu kosho pouch being squeezed onto soft-boiled eggs and asparagus on a white plate
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Yuzu Kosho

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Front view of YUZUCO 100% yuzu juice bottle showcasing pale yellow juice, branded label, and white screw cap on white background
Front view of YUZUCO bottle of 100% yuzu juice showing label and pale juice with whole yuzu fruits behind a textured overlay
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100% Yuzu Juice

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