dsi1 wrote:
>
> If you're interested in sauces, I would recommend dynamite sauce. Mix Sriracha, mayo, and a little sesame oil, together. The addition of tobiko and a little sugar is optional.

A nice sauce will often "make a meal" and also set one chef apart
from others.

Your suggestion certainly sounds worth trying to me, except for
the tobiko. I love all seafood but not ever in the raw state.
IMO, just a bit of cooking enhances any and all seafood.