Ume-Yuzu Steelhead Chirashi

Directions

Preparing the Ingredients:

1. 
   1.

   Defrost the Salmon: Properly defrost the Seatopia steelhead salmon fillet in the refrigerator or under cold water. Pat it dry with a paper napkin.

2. 
   2.

   Chop thin slices of Cabbage and Pickel in Yuzu Juice for at least 20 mins.

3. 
   3.

   Slice the Salmon: Using a sharp knife, sashimi slice the salmon into even pieces.

4. 
   4.

   Slice the Avocado: Cut the avocado into thin, uniform slices.

5. 
   5.

   Chop the Ginger: Finely chop pickled ginger slices.

Assembling the Chirashi Bowl:

1. 
   6.

   Base Layer: Add 1 cup of cooked black rice to a bowl, spreading it evenly as the base

2. 
   7.

   Form the Flower: Arrange the salmon slices and avocado slices in alternating layers around the edge of the bowl, forming a flower shape.

3. 
   8.

   Add the Center: Place a small pinch of shredded cabbage and chopped pickled ginger in the center of the bowl.

Finishing Touches:

1. 
   9.

   Lightly spray soy sauce over the entire bowl for a savory umami kick. Garnish with Ume Shiso Furikake for a touch of salty, tangy flavor.

2. 
   10.Drizzle Olive Oil: Finish with a light spray of extra virgin olive oil for richness.
3. 
   11.Serve Immediately: Enjoy this beautiful and nutrient-packed chirashi bowl fresh.