Hamachi Sashimi Recipe - Great British Chefs

Ingredients

• 180g of hamachi fillet
• 10g of asparagus
• 4g of kizami wasabi
• 40g of courgette
• 40g of sugar
• 80ml of rice vinegar
• 180g of beetroot juice
• 1 pinch of salt
• 1g of powdered gelatine
• 40ml of water
• 15ml of truffle oil
• 15g of truffle, minced
• 20ml of soy sauce
• 20ml of lime juice
• 10ml of yuzu juice
• 8ml of mirin
• 1 pinch of black pepper
• 4 asparagus spears, tips only, sliced in half
• 1 handful of nameko mushrooms
• 1 red radish, or red mooli, sliced into petal shapes
• daikon cress
• edible flowers