Sashimi

Ingredients

• •200 g Sushi-grade salmon
• •200 g Sushi-grade tuna (yellowfin or bluefin)
• •60 ml Soy sauce
• •5 g Wasabi
• •30 g Pickled ginger (beni shoga)
• •50 g Daikon radish
• •4 leaves Shiso leaves
• •1 small Cucumber

Instructions

1. 1

   Purchase sushi-grade fish from a reputable fishmonger. Ask for 'sashimi-grade' or 'for raw consumption'. Keep fish refrigerated until ready to use.

   💡 The quality of fish is paramount - never compromise on freshness. If the fish smells at all 'fishy', do not use it.

2. 2

   Place fish on a clean cutting board. Using a very sharp yanagiba or santoku knife, cut salmon against the grain into slices approximately 3mm thick.

   💡 A sharp knife is essential - a dull knife will crush the delicate fish flesh. The cut should be one smooth motion from heel to tip.

3. 3

   Cut tuna separately using the same technique. For presentation, slightly fan the slices on a plate.

   💡 Arrange slices slightly overlapping in a wave pattern for visual appeal. Traditional presentation places fish with the grain running left to right.

4. 4

   Julienne daikon and cucumber for garnish. Arrange shiso leaves underneath or beside the fish.

   💡 Garnishes should complement not overwhelm - daikon cleanses the palate between bites.

5. 5

   Serve immediately with soy sauce in a small dish, wasabi added to taste, and pickled ginger on the side.

   💡 Eat within 15-20 minutes for best texture. Fish dries out if left exposed to air.