Ora King Salmon Sizzled Sashimi with Tsar Nicoulai Caviar and Ponzu Sauce

Recipe Courtesy of Estate Chef Tod Kawachi


5 oz Ora King Salmon, Filet
1 jar Whitefish Roe, Ginger, Wasabi Infused- Tsar Nicoulai
2 Tbl Soy Sauce
1 Tbl Rice Wine-Mirin
1 Tbl Rice Vinegar-unseasoned
1 Tbl Lime Juice or Yuzu
½ oz Ginger Root
1 each Green Onion
2 Tbl Sesame Oil
3 Tbl Canola Oil
2 tsp Sesame Seeds, lightly toasted


For a simple Ponzu sauce, combine the mirin rice wine, soy sauce, rice vinegar and fresh lime juice in a small bowl. Set aside. Peel the ginger root, cut thin slices then lay the slices flat and cut very thin fine julienne. Wash the green onion and slice on the bias into thin pieces.

Slice sashimi pieces from the salmon boneless skinless filet and arrange on a serving plate.  Drizzle a pool of the Ponzu sauce all over the salmon. Garnish each slice of salmon with a piece of ginger and sprinkle of green onions and sesame seeds.

In a small pan over medium high heat, heat up the sesame and canola oils until they reach a first smoke*, then carefully ladle the hot oil over the salmon to sizzle.

Top each bite of salmon with the Tsar Nicoulai Roe.

Enjoy with a bottle of St. Supéry Napa Valley Estate Sauvignon Blanc.

*Use caution when handling the hot oil not to get splatter burns or spills.

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