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Ingredients

  • .25 lb sushi grade salmon

  • 1.5 tbsp soy sauce

  • 1 tbsp yuzu super juice

  • 1.5 tbsp shallot finely chopped

  • 1 jalapeño thinly sliced

  • 1 persian cucumber thinly sliced

  • 1 tsp yuzu kosho (optional)

  • drizzle of evoo

  • toasted sesame seeds

Instructions

1

Finely chop your shallot and thinly slice your jalapeño and cucumber.

2

In a small mixing bowl combine soy, yuzu super juice, and shallot.

3

Spread half of the sauce mixture on bottom of plate, gently place salmon slices on top and add cucumber and jalapeño slices on to each piece of salmon.

4

Optional — add drop of yuzu kosho on each sashimi bite using a chopstick.

5

Drizzle with the rest of the sauce, a lil olive oil, and sprinkle with toasted sesame seeds and enjoy.