Meal TypeMain Course
Cooking TimeLess than an hour (after curing)
6 oz. fresh Oshēn Salmon
8 oz. passion fruit pulp
2 Tbsp. yellow chili pepper paste
4 oz. agave
8 oz. fresh ginger
2 Tbsp. agar-agar
40 mL lime juice
1oz. black sesame seeds
Micro shiso leaves (optional for garnish)
Helmed by chef Fabrizio Garofolin, KAORI Miami features some of the city’s best Mediterranean-Asian-inspired cuisine. From the restaurant’s warm-toned interior to its exceptional food and beverage programming, every extension of KAORI naturally blends to create a memorable affair — and now you can experience it at home by cooking up chef Fabrizio’s salmon crudo.
Check out his easy-to-follow recipe below, and make it taste even better by sourcing our salmon. Consider using the One Night Stand Box for this recipe.
Never cured salmon at home? Create a curing mix by combining equal parts sea salt and sugar in a bowl. Make sure the blend is large enough to fully cover the salmon fillets. Add the salmon into a shallow dish, with the curing mix, and place in the fridge for up to 24 hours.
Kaori Miami's Salmon Crudo
Thinly slice the salmon sashimi-style.
In a mixing bowl, add the passion fruit, yellow pepper, and agave. Mix well until you obtain a consistent creamy mixture.
Put the sauce into a pot and simmer for 15 minutes until reduced.
Then extract the juice from the fresh ginger and mix with lime juice and agar powder to create a gel-like mixture.
In a pot, place the gel mixture and let it boil, refrigerate until it has a gelatin texture.
Place gelatin in a blender to obtain the ginger gel.
Toast the sesame seeds on a pan until golden brown.
To serve, use a round deep plate. Place the salmon sashimi and bathe with the passion fruit sauce, top it off with the ginger gel and the sesame seeds.