Serves 1
Directions
- 1Combine 150 grams of soy sauce, 50 grams of mirin, 50 grams of rice vinegar, 40 grams of yuzu juice, 40 grams of sesame oil, and anywhere from 50 to 100 grams of sugar in a bowl or glass.
- 2Whisk the ingredients together until well combined.
- 3Transfer the yuzu soy vinaigrette to a container and place it in the fridge to chill for service.
- 4Thinly slice chives using a wet paper towel to hold them together, ensuring not to smash them, but to slice cleanly with a sharp knife.
- 5Thinly slice shallots with a mandolin.
- 6Toss the sliced shallots with a mixture of half cornstarch, half flour, and a touch of salt.
- 7Gently break apart the shallot rings in the dredge to ensure even coating.
- 8Start frying the dredged shallots in cold or warm oil and slowly bring the heat up to medium, cooking until crispy.
- 9Pull the shallots from the oil before they reach your desired final color, as they will continue to darken as they sit.
- 10Drain the fried shallots and spread them on a paper towel to absorb excess oil.
- 11Remove the skin from the dry-aged Ora King salmon and cut out the bloodline.
- 12Cut the salmon into nice small cubes.
- 13Cube avocados to roughly the same size as the salmon.
- 14Toss the cubed avocado with a bit of olive oil, salt, and lemon juice.
- 15In a shallow bowl, place a ring mold and put down a layer of the cubed avocado first, making it as even as possible.
- 16Dress the cubed salmon with the yuzu soy vinaigrette, tasting to adjust the flavor to your liking.
- 17Spoon the dressed salmon on top of the avocado layer, pressing it down to ensure it’s even and won't fall apart.
- 18Place fried shallots on top of the salmon for texture.
- 19Add the sliced chives as a garnish.
- 20Carefully remove the ring mold.
- 21Add a quenelle of Osetra caviar on top.
- 22Spoon a bit more of the yuzu soy vinaigrette into the bowl.
- 23Serve with wonton chips on the side for scooping.
Ingredients
- 150 grams Soy sauce
- 50 grams Mirin
- 50 grams Rice vinegar
- 40 grams Yuzu juice
- 40 grams Sesame oil
- 100 grams Sugar
- Chives
- Shallots
- Cornstarch
- Flour
- Salt
- Ora King salmon
- Avocados
- Olive oil
- Lemon juice
- Osetra caviar
- Wonton chips
Equipment
ScaleWhiskContainer with lidCutting boardKnifeMandolinMetal bowlPotTongsStrainerPaper towelPlateRing moldSpoon
Tips
- Measurements are in grams, so you'll need a scale.
- Adjust sugar amount in vinaigrette based on your preference for sweetness/tanginess.
- When slicing chives, use a wet paper towel to hold them together and use the blade to slice without smashing them.
- Start frying shallots in cold or warm oil and slowly bring to medium heat to get them crispy and ensure they stay crispy.
- Pull fried shallots before they reach the desired color as they will continue to darken as they sit.
- Press down the avocado and salmon layers in the ring mold to ensure they are even and won't fall apart when the mold is removed.
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