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5 ounces salmon sushi grade if you want raw
1 teaspoon soy sauce
1/2 teaspoon Togarashi seasoning
1/2 small avocado
1/4 cup mayonnaise
1/2 teaspoon lime juice
2 sprigs cilantro
¼ teaspoon salt
1 small English cucumber
Micro arugula for topping
For the salmon, you can cook it or serve it raw. For cooked, season the salmon with salt and pepper. Saute on medium low heat in a skillet for 3 minutes per side. Remove from the pan and let cool. For raw, cut the salmon into small cubes.
Place the salmon in a bowl. Add the soy sauce and togarashi seasoning. Stir to combine.
In a food processor, blend together the avocado, mayo, lime juice, cilantro, and salt. I like to add this sauce to a squeeze bottle or piping bag.
To assemble, squeeze some avocado mayo onto each cucumber slice.
Cut the cucumber into thin slices (not too thin). Pat them dry with a paper towel. Season with salt.
Squeeze on some avocado mayo. Then top with the salmon and the microgreens.