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INGREDIENT

  • 1 sashimi salmon fillet
  • Wasabi
  • Lemon
  • Japanese soy sauce
  • Pickled ginger

METHOD

  • 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.

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