Salmon Crudo topped with a Spicy Tuna, the scallions, the serrano - this is a bite I find myself reeeally craving. I made this for my 96 year old grandma and I feel like it made her rethink her life choices. Now she loves raw fish!
0 In a bowl, mix the tamari, yuzu, mirin, bonito flakes, ginger, agave and lemon. Adjust the lemon to taste. Let it sit for 10-15 minutes.
1 While that marinates, make the Spicy Tuna. Chop the tuna pretty finely. In a bowl, and the tuna, mayo, tamari, sesame oil, sriracha, lemon zest and sesame seeds and mix well.
2 Chop the scallions into matchsticks and let them rest in a bowl of ice water so they become crisp.
3 Slice salmon to desired thickness.
8 Arrange the salmon nicely on a cold plate.
5 Strain the sauce you made in the beginning around the salmon.
6 Top the salmon with the spicy tuna, add the scallions, 1 serrano slice per salmon slice and a nice drizzle of salsa macha. Enjoy!
