New Zealand King Salmon Crudo


For 4 Servings


Yuzu-Olive Oil Dressing
• Combine all ingredients in a bowl
• Whisk and reserve

To Serve

20 x 1 oz New Zealand King Salmon, trimmed – fat and bloodline             
20 thick slices Hearts of palm                                                                               
20 slices Red pepper stuffed green olives                                                   
Hawaiian red salt                    
Yuzu Olive Oil Dressing

• Slice 20 chilled pieces of salmon, about 1/8 inch, sushi style.
• Spread 5 pieces of salmon on each plate.
• Sprinkle Hawaiian red salt on salmon slices.
• Top each with heart of palm slice.
• Top each with stuffed olive slice.
• Drizzle with Yuzu olive oil.
• Serve immediately.


Recipe Photography: Patrick McDonnell Photography 

About the Chef

Kazuhiro Okochi - Chef/Owner Kaz Sushi Bistro. Always on the “cutting edge,” Chef Kaz (Kazuhiro) Okochi opened Kaz Sushi Bistro in downtown Washington DC in 1999, and RAMW named it of the top 5 restaurants to open that year.  It soon became one of the capital’s most sought-after Japa...
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