Japan: Salmon sashimi with radishes

Ingredients (serves 2)

  • 450 gr. salmon sashimi (subtle slices)
  • Limmi lemon juice
  • 3 radish in slightly wheels
  • Daikon radish sprouts
  • Extra virgin olive oil
  • Salt and pepper to taste

Slice the salmon with a very sharp knife (begin with the bottom of the blade at about 45 degree angle). On a dinner plate toss some daikon sprouts with lemon juice, extra virgin olive oil and salt.
Place the fish on the dish, alternating a slice of salmon with a radish wheel, and sprinkle some LIMMI lemon juice. Season with olive oil and salt & pepper to taste.

Itadakimasu (Enjoy!)

Eating raw fish may expose you to the risk of intestinal infections.  To prevent any health risk, fish should be gutted and cleaned immediately after its purchase and frozen for at least 96 hours, as recommended by the Ministry of Public Health.