Local and Sustainable Sushi-Grade Uni with King Salmon Collars plus Steak: An Elevated Surf and Turf Recipe for Home Chefs

How about a surf-and-turf inspired meal featuring our sushi-grade, sustainable, AND locally-sourced fresh uni sashimi, Ora King salmon collars, and a delicious steak? Yes, please! This recipe inspiration came from our amazing Four Star customer and talented home chef, Tony T.

Pictured above, Tony created the meal of our dreams. We felt like this menu needed some direction to share our mutual love of surf and turf. A dish that we realized is super easy to make at home, and ultra-impressive! Yet also approachable to dine on anytime. For the caption to accompany this mouth-watering pic, Tony said:

"Uni sashimi with Ora King Salmon Collars and some Moo. So good!"

We couldn't agree more, Tony! Gotta love that moo, too! Thank you so much for this pic and the delicious idea to bring uni, salmon collars, and a nice hunk of steak together. Below are the cooking instructions we dreamed up as a result. Our customers continually challenge and inspire us. We appreciate your reviews and product posts, like this one from Tony.

Happy cooking!

Uni Sashimi:

Ora King Salmon Collars:

  • Preheat the oven to 375°F. Place the salmon collars on a baking sheet lined with parchment paper. Drizzle the collars with some olive oil and season with salt and pepper. Bake for 15-20 minutes until the salmon is cooked through and the skin is crispy.


  • Heat up a cast iron skillet over medium-high heat. Season your steak with salt and pepper. Sear the steak for 3-4 minutes on each side for medium-rare or longer if desired. Let it rest for a few minutes before slicing.


Enjoy your delicious surf-and-turf inspired meal featuring high-quality seafood and a nice restaurant-quality cut of steak!

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