Ora King Salmon makes for a rich, delicious sashimi. Here it's complimented with yuzu juice, grated fresh turmeric and a touch of Togarashi spice.
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| 6 OZ (180 g) Ōra King Salmon (skinless, boneless) |
| 1 Teaspoon sesame oil |
| Zest of half an orange |
| 1/2 Teaspoon toasted black sesame seeds |
| 1 1/2Teaspoon Yuzu juice (use fresh lime juice if Yuzu is not available) |
| 3 Teaspoons soy sauce |
| 1/2 Teaspoon freshly ground white peppercorns (can substitute with black peppercorns) |
| 1/3 Inch fresh turmeric (use ginger if turmeric is not available) |
| 1/2 Teaspoon Shichimi Togarashi (Japanese 7 spice, if unavailable then use a little dried chili powder) |
1. Brush a serving plate with sesame oil.
2. Zest the orange over the sesame oil, sprinkle over half the black sesame seeds.
3. Thinly slice the salmon and arrange over the plate.
4. Mix together the yuzu juice and soy sauce.
5. Brush the salmon with the sauce followed by a sprinkling of the white pepper and the finely grated fresh turmeric.
6. Finish with a sprinkling of Shichimi Togarashi and the remaining black sesame seeds.
General Recipe Note: Please visit @orakingsalmon IGTV on Instagram for the video
