| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Yield: | 1 serving |
Ingredients
- 4 sheets dashi kombu, such as Shirakiku
- 3 fresh shiso leaves
- 1/2 fresh mango
- 3 ounces halibut
- Sea salt
- 1 sheet dashi kombu, such as Shirakiku, softened with a damp cloth
- 5 teaspoons ponzu sauce
- White truffle oil, for serving
- Wasabi tobiko, for serving
- Black caviar, for serving
Instructions
- For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside.
- For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
- Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 313 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 29 g |
| Cholesterol | 230 mg |
| Sodium | 1525 mg |