Recipe by Lynfred Brand Ambassador Laura Lorenz
Ingredients
5-8 oz sushi grade salmon filet, diced*
½ tsp chili oil (or to taste)*
¼ tsp ponzu (or to taste)*
1 tbsp Masago or Tobiko*
Green onions, sliced (green parts only)
Avocado, sliced
Jalapenos, sliced
Cucumbers, sliced (Japanese, Persian, or English cucumbers recommended)
Cooked and seasoned sushi rice
Sesame seeds
Spicy Mayos
6 tbsp kewpie mayo (Japanese mayo)
1 tbsp sriracha
⅛- ¼ tsp wasabi paste
½ in piece of fresh ginger, grated
Directions
In a bowl combine the diced salmon, chili oil, ponzu, and the roe; toss to combine. Adjust accordingly depending on the spice level of your chili oil. Ponzu can be strong so start with a splash and adjust according to personal preference. Set the bowl in the fridge while you make the spicy mayo. Add 3 tbsp kewpie mayo and 1 tbsp sriracha in a small bowl, whisk well, and set aside. In another small bowl add the other 3 tbsp kewpie mayo, the wasabi paste (start with ⅛ tsp and work up to spice level desired), and the ginger; whisk well and set aside.
To assemble the bowls, place seasoned sushi rice in the bottom of a bowl, and add the sliced cucumbers, avocado, green onions, and jalapenos on top along with the seasoned salmon. Next, drizzle the two different mayos on top and sprinkle the dish with sesame seeds. A trick I love to use for drizzling sauces is adding the sauce to a Ziploc bag, sealing the bag almost all the way, leaving a gap for air to escape, and snipping the bottom corner off with scissors. Now the bag is a makeshift piping bag; adjust the size of the hole you snipped off with how big of a drizzle you would like to achieve.
Tips
*Freeze your fish for about 10 minutes to get it very cold, this helps achieve a clean slice. This recipe also works great with yellowfin tuna.
*I used a Chinese-style chili oil for this recipe. The ingredients contained sesame oil, chili flakes, ginger, and garlic.
*I used traditional ponzu made from the yuzu fruit. There is ponzu made from different citrus fruits that will change the flavor.
*Masago is from Capelin fish while Tobiko is from Flying Fish. Either will work with this recipe.
*I like to season my sushi rice with rice vinegar, sugar, and salt.
*This recipe makes enough salmon for 2 servings.