Start by mincing the garlic and julienning the ginger into 1-inch spears. In one bowl, combine tamari (or soy sauce) with yuzu (or lemon juice), and in another, mix the olive oil and sesame oil together.

Lay the sushi-grade salmon slices beautifully on a large serving plate. Evenly distribute the minced garlic over the salmon and top each slice with ginger and chive, if using. Don’t forget to sprinkle the toasted sesame seeds for extra crunch!

Drizzle your tamari or soy sauce mixture over the salmon, adjusting the amount based on your taste preference.

Heat the olive oil mixture in a small pan over medium-high heat until it reaches about 300°F and starts to smoke. Carefully pour the hot oil over the sashimi, allowing it to lightly sizzle and add that incredible warm flavor.

Garnish with additional chives if desired. This dish is best enjoyed fresh, so gather your loved ones and indulge!