Cut the fish fillets – carefully boned if necessary – into bite-sized pieces or slices with a sharp knife and refrigerate. Peel the avocado half, cut the flesh into strips and marinate immediately with a little lemon juice. Cut or grate the peeled cucumber, radish and carrots into very fine strips as well. Dilute the soy sauce with a little rice wine and divide into small bowls. Arrange the fish pieces as well as the surimi sticks decoratively on a platter. Garnish with the prepared vegetables and serve with soy sauce and wasabi horseradish paste. At table, stir more or less wasabi cren paste into the soy sauce well. Now dip one piece of fish at a time into the soy sauce and enjoy with some vegetables.
Preparation Tip:
RECOMMENDED INCLUSION: cooked sushi rice (available in the Asia store) TIP: The top priority for this recipe is to use only fish of absolute safety and freshness and - if possible - a really well-sharpened knife (preferably of Japanese origin).
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