Ingredients
12 oz sushi grade salmon, cut into 1/2 in slices
fish roe
for the tare sauce
2 tbsp soy sauce
2 tbsp mirin
½ tbsp sugar
for the jalapeno scallion sauce
1 c scallions, chopped (7 to 8 stalks)
2 tbsp garlic paste
1 tbsp jalapeño, de seeded + finely chopped
2 tbsp sesame oil
2 tbsp vegetable oil
1 tsp salt
Tools
torch
bowl
whisk
pot
heat resistant plate
Directions
Step 1
Place the salmon slices on a heat resistant plate. Using a torch, sear the surface of the salmon until it begins to lightly char.
12 oz sushi grade salmon, cut into 1/2 in slices
torch
heat resistant plate
Step 2
Pour the tare over the salmon, top with a bit of jalapeno-scallion sauce & masago (fish roe).
fish roe
for the tare sauce
for the jalapeno scallion sauce
Step 3
for the tare sauce
Step 1
Add the tare sauce ingredients to a bowl & mix until well combined.
2 tbsp soy sauce
½ tbsp sugar
2 tbsp mirin
bowl
whisk
Step 2
for the jalapeno-scallion sauce
Step 1
Combine the sesame & vegetable oil. Add to a pot & heat until very hot. Add all of the other ingredients to a bowl; pour oil over the mixture. Mix until well-combined. Refrigerate overnight before eating for the best results.
2 tbsp sesame oil
2 tbsp vegetable oil
1 tsp salt
1 c scallions, chopped (7 to 8 stalks)
2 tbsp garlic paste
1 tbsp jalapeño, de seeded + finely chopped
pot
bowl
