Japanese-Style Sesame Ginger Salmon Sashimi Bites with Daikon Kimchi

Preheat the oven to 400 deg F (200 deg C).

Toss the cubed sweet potato with a tiny splash of olive oil and roast on a parchment-lined tray for 15-18 minutes until tender and caramelized at the edges.

While the potato roasts, prepare the salmon by searing it in a non-stick pan over medium-high heat for 2-3 minutes per side until it flakes easily. Allow to rest for 2 minutes, then cut into bite-sized cubes.

To assemble, arrange the warm, roasted sweet potato cubes alongside the salmon bites and the cold, crisp daikon kimchi.

Serve immediately while the salmon is warm and the kimchi provides a refreshing, probiotic snap. Garnish with a pinch of sesame seeds if desired.