Sashimi

Instructions

1. Put the fish in the freezer for 15 minutes to make it easier to slice, then keep it chilled until serving.
2. Peel the daikon and carrot, then cut them into fine threads using a peeler or a mandoline (these are the tsuma).
3. Slice the fish in one long, steady stroke with a long, sharp knife, along the grain.
4. Arrange the slices on cold plates in a fan shape, alternating colours.
5. Add the tsuma, the shiso leaves, the cucumber cut into sticks and a small dab of wasabi.
6. Mix the soy sauce with the rice vinegar and serve it in a small bowl for dipping the slices.