Ingredients
500
g of very fresh salmon fish
Japanese soy sauce, to serve
Directions
1.
With a very sharp flat-bladed knife, remove the skin from the salmon fish. Then place the fish in the freezer to chill until it is just firm enough to be cut thinly. Slice thinly and evenly into slices of 5 mm thick. Try to cut in one motin and in one direction in order not to saw the fish. Scrape the carrot and daikon with a zester into long fine strips or cut them info fine julienne strips. Use a platter to arrange the fresh sashimi pieces in a presentable ways. Garnish with the daikon and carrot. Serve with the Japanese soy sauce and wasabi.
New-York Restaurants
