Salmon Tartare with Yagenbori Spice
Named after the neighborhood in Tokyo where classic shichimi togarashi was first created, this blend of sesame seeds, soy sauce powder, orange zest, and red chi
Ingredients
- 1⁄2 pound sushi grade boneless, skinless wild salmon, 1/8 inch dice
- 1 teaspoon ginger, minced
- 1 tablespoon scallions, white ends only, minced
- 1/2 tablespoon cilantro, finely chopped
- 1 tablespoon canola oil
- 1 teaspoon lemon juice
- 1 tablespoon Yagenbori spice blend
- 4 small radishes, washed and thinly sliced
- Fine sea salt
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