Tuna and Salmon Sashimi Plate with Daikon and Wasabi

What you need

• 200 g (7 oz) sashimi-grade tuna, one skinless block
• 200 g (7 oz) sashimi-grade salmon, skinned and boned
• 10 cm (4 in) daikon, white radish
• 4 leaves shiso, optional
• 2 tsp wasabi paste, freshly grated if available
• 2 tbsp pickled ginger
• 4 tbsp soy sauce, for dipping

Method

Restated from the original video

1. 1

   Buy fish sold specifically for raw eating from a fishmonger who can confirm it was frozen to kill parasites. Keep it in the coldest part of the fridge until the moment of slicing.

2. 2

   Peel the daikon and cut it into hair-thin threads. Soak them in iced water for 10 min so they crisp up, then drain and pat dry.

3. 3

   Pat the tuna and salmon dry with paper towels. Trim away any dark bloodline, sinew or leftover skin.

4. 4

   Square each block of fish off into a neat rectangle about 2.5 cm (1 in) tall.

5. 5

   With the sharpest long knife at hand, cut across the grain in one smooth pull from the heel to the tip of the blade. Do not saw. Aim for slices about 6 mm (1/4 in) thick.

6. 6

   As each slice is cut, slide it to the right so the slices lean against one another in a neat row.

7. 7

   Heap the daikon at the back of four chilled plates and stand a shiso leaf against each mound.

8. 8

   Lean a row of tuna and a row of salmon against the leaf on each plate.

9. 9

   Add a small mound of wasabi and some pickled ginger to every plate.

10. 10

    Serve at once, with small dishes of soy sauce for dipping.

Imported from fromnorway-my.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.