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Ingredients

• 1lb Eva’s wild sockeye salmon fillets
• 4oz Noble ocean sugar kelp
• 4oz English cucumber
• 1/3 cup soy sauce
• 1/3 cup roasted sesame seed oil
• 1 tbsp sambal chili sauce (optional)

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Steps

1. Place the salmon fillet on the cutting board. Pull out the pin bone, take off the skin, trim off the blood line and cut into 3/4 inch cubes.
2. Slice the kelp into roughly 1 inch lengths.  
3. Bring 4 cups of water to boil, blanch the kelp for 5 seconds, strain, chill in a plenty of ice water.  strain and squeeze water the best you can.  
4. Cut the cucumber into 1/2 inch cubes
5. In a mixing bowl, whisk the soy sauce, sesame oil and chili sauce until creamy
6. Dress the salmon, kelp, cucumber and serve

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