This fresh and bold crudo features silky King Ora salmon adorned with tropical passionfruit and yuzu kosho, complemented by crisp serrano chili and aromatic Thai basil.
1: Make two sauces: mix passionfruit, lime juice, and olive oil for the Passionfruit-Lime sauce; whisk yuzu kosho with olive oil until pourable for the Yuzu Kosho Oil.
2: Spoon the passionfruit-lime sauce onto a chilled plate and drizzle the yuzu kosho oil in clean lines or dots.
3: Place sashimi slices of salmon gently on top of the sauces.
4: Top with sliced serrano chili, torn Thai basil leaves, and a final sprinkling of flaky sea salt.
