Sashimi

Sashimi (Serves 4)

¼ pound sushi grade tuna ¼ pound sushi grade salmon 1.6 inch piece daikon radish 2 tablespoons wasabi powder Soy sauce for dipping

Trim the tuna and salmon into rectangular blocks. Set the trimmings aside for another use. Slice the blocks of raw fish into uniform pieces approximately 1/8? thick. Using a mandolin slicer, shred the daikon into fine ribbons. Mix wasabi powder with a few drops of water until it forms a paste. Arrange the shredded daikon on a serving plate, top with slices of raw fish and garnish with a pinch of wasabi paste. Serve with soy sauce.

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