Scallop and Uni (Sea Urchin)

Ingredients:

• one sushi grade scallop raw
• 2 slices of sea urchin
• 10g daikon shreds
• slices of lemon for soaking and garnish
• some shredded seaweed (nori) for garnish
• some cucumber for garnish

Directions:

1. Remove scallop from shells if needed. Soak in ice water with 5-6 lemon slices for 3 min.
2. Fish out the scallop and wipe dry. 
3. If the sea urchin is from the shell, also soak in ice water with lemon slices as step 1 and remove after 3 min, pat dry.
4. Plate with garnishing items. Serve with low-sodium soy sauce.

Note:

1. For delicate seafood, don't use soy sauce that is too heavy in saltiness or it will overpower the natural flavor from the ingredients. The seafood can be taken with the shiso leaves as a contrast in texture and taste.
2. The same method applies to any combination of sashimi fish. If you purchase the whole fish and cut off the sashimi fillet yourself and slice it thinly, make sure to soak the slices in ice water for 30 min. If you do not consume the sashimi immediately, add ice cubes to the sashimi and keep it refrigerated. However, it should not be left overnight for the best flavor and freshness.