Salmon Sashimi with Yuzu Ponzu and Sesame
Thin slices of salmon are topped with a tangy ponzu sauce made with yuzu juice, sesame, jalapeño, and fresh herbs. An elegant and quick appetizer with a perfect balance of fat, acidity, and heat.
About 30 min
Fish & seafood
Ingredients
- 300 g salmon fillet
PONZU SAUCE
- 2.5 tablespoons yuzu juice
- 0.5 tbsp rice vinegar
- 2 tablespoons soy sauce
- 1.5 tsp mirin
- 1 tsp dark-roasted sesame oil
- 1.5 tsp crushed ginger
- 1 clove of garlic
- 0.5 tbsp sugar
SERVING
- 1 tablespoon toasted sesame seeds, black and white
- 1 scallion
- 1 fresh jalapeño
- 7 cm cucumber
- fresh cilantro
- 300 g laxfilé
PONZUSÅS
- 2,5 msk yuzu juice
- 0,5 msk risvinäger
- 2 msk sojasås
- 1,5 tsk mirin
- 1 tsk sesamolja mörkrostad
- 1.5 tsk ingefära krossad
- 1 st vitlöksklyfta
- 0,5 msk socker
SERVERING
- 1 msk rostade sesamfrön, svarta och vita
- 1 st salladslök
- 1 st färsk jalapeño
- 7 cm gurka
- färsk koriander
Instructions
Cooking Mode
- Slice the salmon into slices about 5 mm thick.
- Finely grate the ginger and garlic and place them in a bowl. Add all the ingredients for the ponzu sauce and mix well.
- Arrange the salmon slices on a platter or plate.
- Pour the sauce over the salmon slices.
- Slice the jalapeño and green onion into thin slices.
- Peel and dice the cucumber into pieces about 1x1 cm.
- Arrange the vegetables evenly over the salmon and top with sesame seeds and fresh cilantro.
This modal contains dynamic content generated by "JavaScript \ Modal Logic"