- 1 sashimi salmon fillet
- Japanese soy sauce
- Pickled ginger
- Just before you are ready to eat, slice the fillet, against the grain into little rectangles about 2cm thick.
- The technique is to hold the fish firmly with one hand, position the knife beside your fingers to make an against-the-grain slice and pull the knife through from base to tip in a single stroke.
- Serve with the ice on bottom, using the lemon to decorate.