Quick Pickled Daikon, Alaska Salmon & Roe Salad | Alaska Seafood Marketing Institute

Ingredients

• 1 cup rice vinegar
• 3/4 cup mirin (rice cooking wine)
• 1 tablespoon kosher salt
• 2 tablespoons sugar
• 6-inch piece daikon radish, peeled, halved into 2 equal logs
• 1 serrano chili, sliced into thin rounds
• 2 large radishes, halved, sliced thin
• 1/4 cup cilantro leaves, tightly packed
• 1/4 cup mint leaves, tightly packed
• 1/4 cup Thai or regular basil leaves, tightly packed
• 1/4 cup dill sprigs, tightly packed
• 1 small knob (approximately 1 inch) fresh ginger, peeled, grated
• 1 small stalk of green spring garlic (or 6 garlic chives), sliced thin
• 1 scallion, sliced thin
• 1/3 cup bonito flakes, loosely packed
• 2 tablespoons organic furikake
• 1 tablespoon fish sauce
• 2 tablespoons toasted sesame oil
• 4 tablespoons wild Alaska salmon roe
• 8 oz piece wild Alaska salmon fillet, cut into 4 equal pieces, patted dry
• 1 tablespoon olive oil