Combine all brine ingredients in a saucepan. Bring to a boil while stirring to fully dissolve the solids. Remove from heat and let the mixture cool completely. Store in the refrigerator until ready to use.
Slice both the tuna and salmon into uniform strips. Approximately 1.5-2 inch thick.
Submerge the fish strips in the chilled brine. Refrigerate for one hour.
Remove the fish from the brine and pat dry with a disposable paper towel.
Evenly coat all sides with the toasted ground black sesame seeds
Lay out a sheet of cling wrap on a clean work surface. Arrange tuna and salmon strips alternately to create a mosaic pattern. Sprinkle transglutaminase in between each layer
Roll tightly into a roulade using cling film, ensuring a compact cylinder.
Cook sous vide at 125 ºF for 20 minutes.
Immediately transfer the roulade to an ice bath to cool rapidly
After 30 minutes, move the roulade to the freezer until fully frozen.
When ready to serve, slice the roulade into desired thickness with a meat slicer.
Plate to your liking and garnish with saffron chili garlic oil and wasabi aioli (see recipes below)
Garnish the center of the dish with Affila Cress or micro greens and micro flowers
In a small pot on low to medium heat, fry garlic for about 3-5 minutes or until lightly golden then strain and set aside on a plate with paper towels to absorb the excess oil. Repeat with shallots.
In the same pot with the strained oil, add star anise, cinnamon stick, and bay leaf. Let the aromatics infuse in the oil on low heat for at least 10 minutes or up to an hour, the longer the better.
While the oil is infusing, add chili flakes, fried garlic, fried shallots, sesame seeds, sugar, and salt to a heat-safe bowl (ceramic or metal, do not use glass).
Strain and discard the aromatics from the oil then heat up the oil on medium heat. To test if it is hot enough, place a chopstick or back of a wooden spoon in the center. If oil bubbles it's good to go. Pour the hot oil over the chili mixture.