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Ingredients
- sashimi-grade tuna or salmon about 150g per person
- wasabi
- Japanese soy sauce
- pickled ginger
- mooli (white radish) 1, spiralised or shredded
- shiso leaves or micro leaves for decoration
Method
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Step 1
Step 1
Just before you are ready to eat, slice the fillet, against the grain into little rectangles about 2cm thick. The technique is to hold the fish firmly with one hand, position the knife beside your fingers to make an against-the-grain slice and pull the knife through from base to tip in a single stroke. Serve with the accompaniments, using the leaves to decorate.
Nutritional Information
- Kcals 204
- Fat 6.9g