Japanese-Style Raw Fish Salad

Method

1. 1 Leave the salmon fillet in the freezer for 30 minutes to firm up the flesh before slicing.
2. 2 Firm fish meat can be sliced into thin, flat pieces, while soft fish will crumble and lose its shape.
3. 3 Slice the fish into 4 mm thick slices with a very sharp knife, pulling in only one stroke for each slice.
4. 4 Soak the wakame for 8 minutes, then drain and slice the radish and cucumber into strips.
5. 5 Mix rice vinegar with soy sauce, sesame oil, and wasabi to make the dressing.
6. 6 Arrange the vegetables on a plate, then place the fish slices on top, drizzle with dressing, and sprinkle with sesame seeds and pickled ginger.