Elegant Sakizuke Seasonal Appetizer Plate

A refined starter featuring a delicate trio of marinated seaweed salad, tangy pickled vegetables, and fresh sashimi bites, designed to gently awaken and prepare the palate for the meal ahead.

Steps

1. Soak wakame seaweed in warm water for 10 minutes until rehydrated. Drain and squeeze out excess water. 2. In a small bowl, mix rice vinegar, soy sauce, and sesame oil. Toss wakame with this dressing and sprinkle toasted sesame seeds on top. 3. Combine rice vinegar, sugar, and salt in a separate bowl until sugar dissolves. Add julienned daikon and carrot, marinate for 15 minutes. 4. Arrange the marinated seaweed salad and pickled vegetables neatly on a small plate. 5. Slice the sashimi-grade salmon and tuna into bite-sized pieces. 6. Place sashimi pieces on the plate, garnish with a small dab of wasabi and a shiso leaf if available. 7. Serve immediately to enjoy the freshness and balance of flavors.

10g wakame seaweed (rehydrated) 1 tsp rice vinegar 1 tsp soy sauce 1 tsp sesame oil 1 tsp toasted sesame seeds 30g daikon radish, julienned 30g carrot, julienned 1 tbsp rice vinegar (for pickling) 1 tsp sugar 1 pinch salt 30g sashimi-grade salmon, sliced 30g sashimi-grade tuna, sliced 1 tsp wasabi paste 1 small shiso leaf (optional)