Eats By Mike

1: Prepare the Passionfruit Ponzu by mixing fresh passion fruit pulp, low-sodium light soy, yuzu juice, mirin, rice vinegar, and a few drops of toasted sesame oil in a bowl.

2: For the Quick Pickled Shallots, thinly slice the shallot into rings.

3: In a separate bowl, combine rice vinegar for pickling, sugar, and kosher salt, then stir until dissolved.

4: Add the sliced shallots to the vinegar mixture and let them marinate for at least 10 minutes.

5: To serve, slice the sashimi-grade salmon and plate it, drizzle with the Passionfruit Ponzu, and top with pickled shallots.