Sashimi

Step by step

1. 1

   Buy fish only in sashimi grade, keep very cold until cutting.

2. 2

   Slice daikon into fine strips with a mandoline, place in ice water.

3. 3

   Moisten a very sharp knife with a damp cloth.

4. 4

   Slice salmon against the grain into 0.5 cm thick slices.

5. 5

   Same for tuna.

6. 6

   Slice hamachi thinly.

7. 7

   Drain daikon strips.

8. 8

   Plate it: daikon as a bed, fish fanned out on top.

9. 9

   Garnish with shiso, wasabi and ginger.

10. 10

    Serve with soy sauce and lime slices.