Salmon Sashimi

Instructions

1. Prepare the salmon
   Using a very sharp knife, slice the salmon against the grain into thin, even slices about 1/4 inch thick. Keep the knife at a 45-degree angle for traditional sashimi cuts. Chill the salmon slices until ready to serve.
2. Create the presentation platter
   Arrange the daikon radish in small mounds on a chilled serving plate. This will serve as a bed for the salmon slices and help prevent them from sticking to the plate.
3. Arrange the salmon
   Carefully place the salmon slices in a decorative pattern on the serving plate. Traditional presentations include a circular pattern or straight lines, slightly overlapping each slice.
4. Prepare the garnishes
   Place small mounds of wasabi and pickled ginger on the side of the plate. Pour soy sauce into a small dipping bowl. Sprinkle the salmon with thinly sliced scallions and toasted sesame seeds.
5. Final presentation
   Garnish the plate with cucumber slices, lemon wedges, and nori strips if using. Ensure all elements are artfully arranged for an appealing presentation.