Ingredients
4 oz sashimi-grade yellowtail, belly of the fish if possible
soy sauce
1 wedge lemon
shredded daikon radish, optional
wasabi, optional
Preparation
Slice the yellowtail fish against the grain. Cut straight down or at an angle. Adjust the length and thickness as desired.
Arrange and lay out the sashimi on a cold plate. Serve with a side of soy sauce with a squeeze of lemon. Add shredded daikon radishes, wasabi, pickled ginger if preferred.
