The Kitchen
Salmon Crudo with Homemade Ponzu Sauce
Fresh salmon crudo made at home with sushi-grade salmon and a bright, citrusy soy ponzu sauce.
Ingredients · Servings 4
- 8 oz sushi-grade salmon or other fish of choice
- 1 small jalapeno
- Cilantro (optional)
- 1/4 cup light soy sauce
- 1 tablespoon mirin
- 2 tablespoons bonito flakes
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon sesame oil
- 1/4 cup citrus juice (lime, lemon, or grapefruit; if using zest, grate before juicing)
- 1/2 teaspoon filtered water (as needed)
Method · 13 min
- In a small saucepan, combine soy sauce (1/4 cup), mirin (1 tbsp), bonito flakes (2 tbsps), sugar (1 1/2 tsps), and sesame oil (1/2 teaspoon).
- Bring the sauce pan to a gentle boil, then immediately remove from heat. Let it steep for 5 minutes to infuse the flavors, then strain out the bonito flakes. Once the mixture has slightly cooled, stir in the citrus juice (1/4 cup). Taste test and add filtered water (1/2 tsp) if needed.
- Thinly slice the sushi grade salmon into sashimi and arrange the thin slices into a single layer on a plate. Thinly slice the jalapeno and set aside.
- When ready to serve, spoon the dressing over the salmon slices and top with sliced jalapenos, a few sprigs of cilantro (optional), and citrus zest.
It's easy, delicious, and just as fancy as what you'd get at a restaurant! Bring the sauce pan to a gentle boil, then immediately remove from heat.
Let it steep for 5 minutes to infuse the flavors, then strain out the bonito flakes. Once the mixture has slightly cooled, stir in the citrus juice (1/4 cup).
Taste test and add filtered water (1/2 tsp) if needed. Thinly slice the sushi grade salmon into sashimi and arrange the thin slices into a single layer on a plate. When ready to serve, spoon the dressing over the salmon slices and top with sliced jalapenos, a few sprigs of cilantro (optional), and citrus zest.
