Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Lay 3 pieces of salmon flat. Place ½ oz. of jicama slaw just off center of the salmon widthwise. Place ¼ oz. each of pickled carrots and cucumbers on top of the slaw. 2] Firmly roll the salmon around the vegetables. Place each roll, seam-side down, in a storage container in a single layer. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
1] Ladle 1 oz. of yakitori sauce onto a serving plate. Spread ¾ oz. of radicchio on top of the sauce on the bottom half of the plate. Place 3 salmon rolls on top of the radicchio. 2] Place ¼ oz. of arugula on the top half of the plate. Drizzle 2–3 drops of olive oil over the top of the arugula.