1 pound Wild-Caught Atlantic Salmon, sliced paper thin
Ponzu Chili Sauce: 1 cup soy sauce 1 lemon squeezed 1 tablespoon chopped garlic 1 tablespoon chopped ginger 2 tablespoons chopped scallions 2 tablespoons chilli sauce 1 gram clear distillate, 94 percent
Cucumber Seaweed Salad: 3 small Persian cucumbers, sliced paper thin 1/8 cup seaweed salad (mixed seaweed with oil and chili) 2 tablespoons white vinegar 2 tablespoons red pepper diced fine 1 teaspoon sesame oil 1 tablespoon black sesame seeds
Warm Ponzu lightly on the stove, and mix in your distillate. Do not boil the sauce. Slice the salmon very thin, and lay it in the center of the plate. Mix together the cucumber seaweed salad ingredients, and place it nicely on plate. Stir and serve the dish at room temperature. Place your salmon on the plate, and drizzle Ponzu lightly over the fish, then serve immediately. Sprinkle with flying fish roe (aka Tobiko) for texture, color and flavor.