Rainbow Poke Salad

Instructions

1. First, make a small portioned avocado, carrot, and onion salsa mix. Make sure they’re chopped into small bits. Make about 2-3 tbsp full. It's only about 1/3 of the layer of this appetizer.

2. Next, chop the slice of yellowtail, salmon, and tuna into small chunks. Mix together in a mixing bowl with a tbsp of tempura, and a pinch of masago.
3. Place a bit of tempura in your molding cup to prevent your mix from sticking to the bottom.
4. Scoop the mix into the molding cup, - I use a small glass bowl about 1/2 cup size but any small bowl with do.
5. Next add the salsa mix after, then layer about 3 slices of avocado at the top (this will end up being the base since it will be flipped over).
6. Grab a plate and zigzag eel sauce as decoration and as a base sauce.
7. Flip the molding cup of ingredients onto the middle of the eel sauce. Tap the top of the cup to help release the ingredients onto the plate.
8. On top add ponzu sauce, tempura sprinkles , a bit of masago, dash pepper & a twist of lemon juice over it all.