Sashimi is a traditional Japanese recipe, for a classic dish of sliced raw fish served with daikon radish, shiso leaves and wasabi. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Sashimi.
Peel the daikon radish then slice thinly with a mandoline. Stack 3–4 layers of the sliced daikon and julienne very thinly. Transfer to a bowl of water and set aside to soak for 15 minutes (this will make it crispy). Drain and remove any excess moisture with kitchen paper.
Slice the tuna an yellowtail into 6–8mm thick slices. Slice the salmon thinly at a slight angle.
Arrange the sashimi on a plate with the radish, shiso leaves and wasabi. Serve the soy sauce in small bowls for dipping.
