• 8 oz of salmon sashimi or smoked salmon – sliced thinly into strips
• About 1 cup of citrus fruit e.g. pomelo, honey tangerine, mandarin orange, cara-cara orange or grapefruit – sliced into chunks
• 1 carrot – julienned
• 1 red bell pepper – sliced thinly
• 1 seedless cucumber – julienned
• 1/2 small jicama or daikon – thinly sliced
• 2-3 green onions – thinly sliced into strips
• 3-4 rice crackers crushed (or wonton strips)
• 2 tbsp of Japanese red pickled ginger – cut into small strips
• 1/2 tsp of Season with Spice’s Penang-style Chinese Five Spice Powder or to taste*
• Pinches of Season with Spice’s Sichuan Pepper Sea Salt to taste
• 2 tbsp roasted unsalted peanuts – crushed
• 1 tbsp of Toasted Sesame Seeds

For the dressing:

• Juice from half a lemon
• 3 tbsp lime juice
• 1 tbsp soy sauce or tamari
• 2 tbsp peach apricot, or orange marmalade
• 1 tsp grated ginger optional
• 1 tsp toasted sesame oil
• 2 tbsp honey