Our fish mosaic series continues... Salmon, hamachi, and tuna with sesame and scallion ash tossed with a binder, sous vided at 115° A vinaigrette of Yuzu Vinegar, Yuzu Oleo Saccharum, @foxamongbears ‘s soon to be famous lemongrass koji sriracha, and sesame oil Finished with mizuna, nasturtium, and marigold