Sichuan Peppercorn Crusted Salmon Nigiri

Ingredients

• 1 pound Fresh Salmon Fillet (Sashimi Grade)
• 2 large Daikon Radish
• 2 tablespoons Sichuan Peppercorns
• 3 tablespoons Rice Vinegar (Unsweetened)
• 1 teaspoon Liquid Stevia or Erythritol
• 1 teaspoon Sea Salt
• 1 tablespoon Avocado Oil
• 1 bunch Fresh Chives(optional)

Instructions

1. 1

   Prepare the 'rice' by peeling the daikon radishes and processing them in a food processor until they reach a rice-like consistency. Place the radish rice in a cheesecloth and squeeze out as much moisture as possible.

2. 2

   In a small bowl, whisk together the rice vinegar, sweetener, and half the salt. Toss the radish rice with this mixture and let it sit for 30 minutes to marinate and firm up.

3. 3

   Toast the Sichuan peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Grind them into a coarse powder using a mortar and pestle or spice grinder, then mix with the remaining salt.

4. 4

   Slice the salmon into 12-16 rectangular nigiri-sized pieces. Press one side of each salmon slice firmly into the Sichuan peppercorn mixture to create a thick crust.

5. 5

   Heat avocado oil in a non-stick skillet over high heat. Sear the salmon slices crust-side down for only 30-45 seconds to toast the spices while keeping the rest of the fish raw/rare.

6. 6

   Shape the seasoned radish rice into small oblong mounds (about 1 tablespoon each) using your hands. Top each mound with a piece of the seared salmon, crust-side up, and garnish with chopped chives if desired.