Lemon Salmon Belly Sashimi

Ingredients (serves 2)

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 200 g sashimi-grade salmon belly (center-cut, trimmed)
• ½ lemon (for juice and thin slices)
• 50 g daikon radish, julienned (optional bed)
• 1 cup crushed ice (for serving)

Lemon–Soy Dipping Sauce

• 2 tbsp light soy sauce
• 1 tbsp fresh lemon juice
• 1 tsp mirin or light honey
• ½ tsp wasabi paste (adjust to taste)
• 1 small garlic clove, grated (optional)

Method

1. Prepare the fish
   • Chill the salmon belly in the freezer for 10 minutes to firm up.
   • Pat dry, then slice across the grain on a 45° angle into 5 mm-thick pieces, wiping the blade clean between cuts.
   • Arrange slices in a single layer on a chilled plate lined with lemon slices or over a bed of crushed ice and daikon.
2. Make the dipping sauce
   • Whisk soy sauce, lemon juice, mirin, wasabi, and garlic until smooth. Adjust heat with more wasabi if desired.
3. Serve
   • Present the salmon immediately, garnished with extra lemon zest or micro-greens.
   • Diners dip each slice into the lemon–soy sauce and enjoy the contrast of rich belly and citrus brightness.

Chef’s Notes