Sushi of Tuna and Yellowtail with Black and White Sesame Seeds and Ponzu Dipping Sauce

Serves 4

Ingredients:

For the Sauce and Vegetables:

3/4 cup/190 ml soy sauce
1/3 cup/80 ml fresh lemon juice
1 small dried red chili (such as chile de árbol), coarsely chopped
One 1-inch/2.5-cm piece fresh ginger, peeled, thinly sliced
1 large carrot, peeled
1/2 daikon radish, peeled

For the Sashimi:

1/4 cup/35 g toasted white sesame seeds
One 8-ounce/230-g piece sashimi-quality ahi tuna
1/4 cup/35 g toasted black sesame seeds
One 8-ounce/230-g piece sashimi-quality yellowtail

Method:

To make the sauce and vegetables:

In a small bowl, combine the soy sauce, lemon juice, chili and ginger. Let the ponzu sauce stand for 30 minutes to infuse. Using a mandoline or spiral vegetable slicer, slice the carrot and daikon radish into long thin strands that resemble spaghetti.

Submerge the carrot and daikon strands in a bowl of ice water until the strands are ice cold and slightly curly.  Drain the strands and wrap them in paper towels. Enclose the strands with the towels and shake to remove the excess water from the strands. Refrigerate the carrot and daikon strands while preparing the sashimi.

To make the sashimi:

Place the white sesame seeds on a plate. Roll the piece of tuna in the white sesame seeds to coat all sides. Place the black sesame seeds in another plate. Roll the piece of yellow tail in the black sesame seeds to coat all sides.

Using a very sharp large knife, cut the fish across the grain and into thin slices. Arrange the fish slices on 4 plates, dividing equally. Mound the carrot and daikon strands alongside the fish on the plates, and serve with the ponzu sauce.