Daikon Radish and Salmon with Wasabi, Mayonnaise, and Soy Sauce Dressing

• 120 grams Rainbow trout (for sashimi)
• 200 grams Daikon radish
• 1/2 Cucumber
• 1 tsp Salt (for rubbing)
• 3 tbsp Mayonnaise
• 6 cm from a tube / about 2 1/2 ~ 3 teaspoons Wasabi paste
• 1 tbsp Soy sauce
• 1 dash Salt (for cooking)

1. Cut the trout into 1 cm cubes.
2. Sprinkle the salt onto the cucumber.
3. When it becomes soft and wilted, soak in water to remove the salt, and squeeze out the excess water.
4. Cut the daikon radish into 2~3 mm quarters.
5. Blanch in boiling water, cool in cold water, then squeeze out the excess water.
6. Add the daikon radish, cucumber, and trout into a bowl.
7. Combine the seasonings.
8. First, melt the wasabi in the soy sauce, then add the mayonnaise.
9. Mix well.
10. Add the Step 4 dressing into Step 3, mix, and done.
11. Serve onto a plate and enjoy.
12. Garnish with nori seaweed if you like.

trout, radish, cucumber, salt, mayonnaise, wasabi paste, soy sauce, salt

Taken from cookpad.com/us/recipes/171547-daikon-radish-and-salmon-with-wasabi-mayonnaise-and-soy-sauce-dressing (may not work)