|White radish/3 cups finely shredded cabbage||1 Pound (1 Large Size)|
|Carrot||1⁄3 Small, peeled|
|Fresh filleted tuna/White sea bass / halibut||1 Pound, skinned|
|Wasabi paste/Alternate||1 Tablespoon (Adjust Quantity As Needed)|
|Parsley sprigs||4 (For Garnish)|
|Soy sauce||1 Tablespoon (Adjust Quantity As Needed)|
Peel radish and shred into long, fine, grass-like strands.
The Japanese have special shredders which shred the radish very fine and evenly.
You should have about 3 cups radish.
Shred carrot the same way.
Mix shredded radish (or cabbage if used) and carrot; place in ice water.
Quickly rinse fish with cool water,- pat dry with paper towels.
Cut away and discard any dark portions (in red-fleshed fish, these will be almost black).
If fish is wide, cut lengthwise into 2 or 3 strips (1 to 2-inches wide).
Place fish on cutting board.
Using a very sharp, thin-bladed knife, start at right and, slicing across the grain, cut fish into 1/8 to 1/4 inch slices the slices should be of uniform size and thickness.
To keep the flavor fresh, handle no more than necessary.