One way to make Japanese sashimi:

Ingredients: appropriate amount of fresh tuna, salmon, gagi, arctic shellfish and other kinds of fish, appropriate amount of shredded white radish, a little basil, cucumber slices, lemon slices, appropriate amount of suzuki-leaf, appropriate amount of wasabi, and 2 tablespoons of Japanese soy sauce

Directions:

Place shredded white radish on the bottom of the plate, and then cushion with Sukiyaki leaves. Wash the fish and cut it into thin slices and arrange them on top of the suzukuri leaves in order.

Garnish the sashimi with basil, sago leaves, lemon slices and cucumber slices. To serve, put the Japanese soy sauce on a small plate and squeeze in a good amount of wasabi for dipping.

Japanese sashimi the second way:

Ingredients: 300 grams of Norwegian salmon net meat, ginger 2 slices, 2 pieces of Japanese ginger, shiso leaves or lettuce leaves, cucumber flowers, coriander, Japanese green mustard paste, Japan's thick mouth soy sauce in appropriate amounts

Practice:

The salmon is cut into slices of about 3mm thick, fan-shaped stacked in a dish paved with shiso leaves; the ginger is cut into slices about 3mm thick, fan-shaped stacked in a dish paved with shiso leaves; shiso leaves are also used as a garnish for the sushi.

Then sprinkle the chopped ginger over the sashimi, arrange the drained ginger slices next to the sashimi, and garnish with cucumber flowers and coriander.

Squeeze the Japanese green wasabi paste into one dish and put the Japanese thick mouth soy sauce into another flavorful dish and dip according to taste.