Slice Koheru, or other suitable fish, into desired pieces toss in a little lemon juice then arrange on a plate. Do this carefully as the Koheru flesh is super soft.
Top with Citrus Furikake (from Farro), thinly sliced pickled red onion (in rice wine vinegar), green chili, spring onion, sesame seeds, lemon zest, and soy sauce. Give another squeeze over with lemon juice and serve. I had some pickled garlic to add to this dish, which I forgot, but I think it would be a good addition!
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