Sake Toro ‡ Recipe

Inspect and portion

Pat the salmon belly dry with paper towel. Trim any remaining bloodline or connective tissue. Cut the belly into 12 pieces of roughly 1 oz (bite-size or nigiri slices) or into 6 larger 2 oz slices depending on how you will serve.

Season

Lightly sprinkle both sides of the salmon pieces with the fine sea salt and a very light dusting of white pepper. Let sit on a tray, uncovered, in the refrigerator for 5–10 minutes to allow the salt to penetrate slightly (this also firms the flesh).

Acid finish

Shortly before serving, brush the top of each piece with the lemon juice (this brightens flavor). If using yuzu kosho instead of wasabi, place a very small dab (about 1/8 tsp) on each piece or serve on the side.

Optional torching

If you want a lightly charred surface, lightly brush the salmon with the neutral oil, then use a handheld culinary torch held 3–4 inches away to evenly sear the surface until it is just opaque at the edges and slightly caramelized (about 10–20 seconds per piece, watch closely). Alternatively, skip torching for fully raw sashimi.

Arrange garnishes

Place the microgreens and thinly sliced cucumber or daikon on the serving plate as a bed or accent. Scatter the scallions over the salmon pieces and sprinkle the toasted sesame seeds evenly.

Sauce and finishing touches

Serve each piece with a small amount (about 1/4 tsp) of soy sauce or ponzu at the side for dipping. If using wasabi or yuzu kosho, offer a small dab on each piece or on the side so diners can adjust heat. Add shiso leaves or steamed rice/toasts alongside if using as an accompaniment.

Arrange the salmon belly pieces attractively on chilled plates or a wooden board. Garnish as instructed and serve immediately so the texture is silky and the flavors are fresh. If torching was done, allow 30–60 seconds for the surface to cool slightly before serving.