Sashimi

Ingredients

• 500 g sashimi-grade bluefin tuna, sushi-cut (or yellowtail, fluke)
• 60 ml tamari soy sauce
• 15 ml premium rice vinegar
• 8 g wasabi (fresh grated or tube)
• 1 × 10 cm piece daikon radish, finely julienned
• 1 sheet toasted nori, cut into thin strips
• 5 g sea salt
• 2 g Tellicherry black pepper

Method

1. 1
   Slice fish on the grain at 45° angle to achieve translucent 4 mm thickness; chill on an ice-packed plate.
2. 2
   Whisk tamari with rice vinegar and 1 g salt to create dipping sauce; divide into four small bowls.
3. 3
   Arrange chilled fish slices on a cold porcelain plate, fanning slightly without overlapping.
4. 4
   Place small mound of fresh wasabi, daikon, and nori strips alongside sashimi.
5. 5
   Season fish lightly with pinch of salt and cracked pepper just before serving.
6. 6
   Serve immediately with tamari dipping sauce, soy sauce bottle, and additional wasabi on the side.