Cooking instructions

1. Zest the sudachi citrus, set aside.
2. Thinly slice the sudachi.
3. On a non corrosive tray lay the sliced salmon onto the kombu followed by the thinly sliced sudachi.
4. Cover and chill for 12 hours.
5. To make the glaze, whisk together the rest of the ingredients including the sudachi zest.
6. Warm grill to highest setting.Line a baking tray with baking paper, brush with oil.
7. Remove salmon from the kombu and lay onto the baking tray.
8. Spread the glaze over the salmon.
9. Place the salmon under the grill until the flesh starts to get dark around the edges and flesh is opaque throughout, around 4 minutes.
10. Serve with steamed green vegetables and rice.