Salmon crudo with seaweed, salmon roe and sesame

Cut the salmon into medium-sized cubes and keep it cool until serving.

Mix soy sauce, yuzu or lime juice and sesame oil in a small bowl to make a light and fresh citrus dressing.

Divide the salmon rolls into a serving bowl of glass and drizzle some of the dressing over them.

Top with marinated wakame and salmon roe.

Sprinkle over black sesame seeds and garnish with some edible flowers.

Place the serving bowl on a layer of crushed ice and serve immediately.