How to make it
Add the kosher salt and granulated sugar to a bowl. Mix until combined. Pour half of the mixture into a high-sided dish. Place the salmon filet on top. Then pour the remaining mixture over the salmon, patting the salt and sugar onto the filet. Wrap the dish with plastic wrap and refrigerate it overnight.
Remove the salmon from the salt and sugar mixture. Rinse the salmon filet in cold water and pat it dry with paper towels. Cut the salmon into ¼” cubes and add it to a bowl.
In a small bowl, combine the yuzu kosho, Lee Kum Kee Pure Sesame Oil, ponzu, Lee Kum Kee Panda Brand Ponzu Plum Grilling and Dipping Sauce. Mix until the ingredients are well combined.
In a separate bowl, toss together the cherry tomatoes, a pinch of salt, and grapeseed oil. Allow it to sit for 15 minutes.
Add the ponzu sauce, cherry tomatoes, green onion, serrano pepper, cucumber, avocado, and cilantro to the bowl of salmon. Gently mix until combined. Top with salmon roe and serve. Enjoy!