Spicy Mexican Salmon Nigiri with Avocado Mousse

Ingredients

• 1 lb Sashimi-grade salmon fillet
• 2 cups Jicama, peeled and finely riced
• 2 large Ripe avocado
• 1 whole Serrano pepper, seeded and minced
• 3 tbsp Fresh lime juice
• 1 tbsp Rice vinegar (unseasoned)
• 0.25 cup Micro-cilantro
• 0.5 tsp Sea salt
• 1 tsp Avocado oil(optional)

Instructions

1. 1

   Prepare the riced jicama by squeezing it firmly in a cheesecloth to remove all excess moisture. Toss with rice vinegar and a pinch of salt, then let it sit for 20 minutes to soften slightly.

2. 2

   Create the avocado mousse by blending the avocados, serrano pepper, lime juice, and salt in a high-speed blender until completely smooth and aerated. Transfer to a piping bag with a fine tip and chill for 30 minutes.

3. 3

   Slice the sashimi-grade salmon into 24 thin, rectangular nigiri-style slices, approximately 2 inches long and 1 inch wide.

4. 4

   Form the riced jicama into 24 small, oblong mounds (about 1 tablespoon each), pressing firmly so they hold their shape.

5. 5

   Drape a slice of salmon over each jicama mound. Pipe a precise dot of the serrano-lime mousse onto each piece of salmon.

6. 6

   Garnish each nigiri with a single sprig of micro-cilantro and a tiny flake of sea salt before serving immediately.