Sashimi

Ingredients

• Sushi-grade tuna 100 g
• Sushi-grade salmon 100 g
• Daikon radish 100 g
• Shiso leaves 2
• Wasabi 1 tsp
• Pickled ginger 20 g
• Soy sauce to serve

Instructions

1. 1

   Chill the fish well and keep a very sharp knife ready.

2. 2

   Peel the daikon and shred it into fine threads, then soak in ice water to crisp up and drain.

3. 3

   Slice the tuna and salmon against the grain into clean 5 mm thick pieces with a single smooth pull of the knife.

4. 4

   Arrange a bed of shredded daikon and shiso leaves on a plate.

5. 5

   Fan out the fish slices neatly over the garnish.

6. 6

   Add a small mound of wasabi and pickled ginger to the side.

7. 7

   Serve immediately with a dish of soy sauce for dipping.