- 150gm fresh salmon steak
- 100gm Chinese white radish
- 1 tbsp wasabi
- 1 sheet dry roasted laver (seaweed)
- Peel the radish. Cut into rings about 3mm thick or any other shapes.
- Remove the skin and bone from the salmon. Slice into thin 3mm strips.
- Sprinkle the radish pieces with salt. Coat thinly with wasabi.
- Top each slice of radish with the salmon pieces and trim to fit.
- Decorate with the seaweed trims.
- Chill in refrigerator before serving.