Sakura Blossom & Yuzu Salmon Tartare

Instructions

1. 1

   Dice the sushi-grade salmon into small, uniform cubes (about 0.5 cm).

   ~5 min
2. 2

   In a small bowl, whisk together the yuzu juice, soy sauce, sesame oil, sakura essence, and grated ginger to create the marinade.

   ~2 min
3. 3

   Gently add the diced salmon to the marinade and toss to coat evenly. Let it marinate for 10-15 minutes in the refrigerator.

   ~15 min
4. 4

   While the salmon marinates, thinly slice the cucumber into rounds.

   ~3 min
5. 5

   To serve, arrange the cucumber slices on a serving platter or individual bowls. Spoon the marinated salmon tartare on top of each cucumber slice.

   ~3 min
6. 6

   Garnish with toasted white sesame seeds and finely chopped chives.