Sakura Salmon Sashimi with Yuzu-Infused Avocado Mousse

Ingredients

• 8 ounces salmon fillet, skin removed
• 2 tablespoons soy sauce
• 1 teaspoon sakura blossoms, pickled

• 2 ripe avocados, peeled and pitted
• 2 tablespoons yuzu juice
• 1 tablespoon cream cheese, softened
• 1 teaspoon wasabi paste
• 1 teaspoon salt

• 1 teaspoon sesame seeds, toasted
• 1 teaspoon nori, shredded

Method

1. 01
   Slice the salmon fillet into thin, uniform sashimi pieces using a sharp knife. Arrange them neatly on a chilled plate.
2. 02
   Drizzle the soy sauce evenly over the salmon slices to lightly marinate them.
3. 03
   In a food processor, combine the peeled and pitted avocados, yuzu juice, softened cream cheese, wasabi paste, and salt. Blend until smooth and creamy.
4. 04
   Transfer the avocado mousse into a piping bag with a star tip for decorative purposes.
5. 05
   Pipe the yuzu-infused avocado mousse onto the plate next to the sashimi slices, creating a visually appealing design.
6. 06
   Garnish the dish with pickled sakura blossoms, toasted sesame seeds, and shredded nori to enhance both flavor and presentation.
7. 07
   Serve immediately to ensure the freshness of the sashimi and the mousse.