Take out the tuna meat, peel it, and dry it with an edible paper towel.

Cut the tuna meat into 5 mm thick slices.

Shred white radish and peel lemon.

Cucumbers are made into cucumber mats and pressed into horseradish.

Put shredded white radish at the bottom, put perilla, tuna and cucumber cotyledons, and decorate with lemon; Serve with sashimi soy sauce.

end

Matters needing attention

Sashimi is sashimi. It is best to cut the tuna into 5 mm thick slices, and the slices should be even to ensure smooth but not greasy taste. If it is too thin, there will be no slippery taste and chewiness. If it is too thick, it is easy to feel greasy.