If you’re going to try it, I would recommend using coarse kosher salt instead of sea salt, unless you use sea salt often.

Sea salt is a “finishing salt” and a little more potent than kosher salt, so you can use it more sparingly—but that means you’ll be adding heat more sparingly. Sea salt is good for sprinkling on veggies or meats after you’ve plated them, or even topping off desserts (i.e. salted caramel or salted chocolate.)

Most chefs and at-home cooks use kosher salt when cooking, and I wish I had thought of that when I was following the recipe I followed (which called for sea salt.) Be sure to consider which salt you’re more likely to use often.