Sake Toro Crudo Recipe
salmon belly, ginger, lychee, passionfruit zu
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
Prepare the Salmon Belly
Using a sharp knife, slice the salmon belly into thin, sashimi-style pieces (about 1/4 inch thick). Arrange them neatly on a serving plate or individual plates.
Prepare the Lychee
Peel the lychee fruit, remove the pit, and cut them in half. If using canned lychee, drain and rinse them before use.
Prepare the Ginger
Grate the fresh ginger using a microplane or fine grater. Set aside.
Assembly
Combine Ingredients
In a small bowl, mix the grated ginger with the passionfruit puree and a squeeze of fresh lime juice. This will be your sauce.
Plate the Dish
Place the halved lychee around the salmon belly on the plate. Drizzle the ginger and passionfruit sauce over the salmon belly and lychee.
Garnish
Sprinkle the microgreens over the dish and add a pinch of sea salt to taste. Serve immediately.