How to cook
The fish need to be very fresh, to avoid digestive problems.
Cut the fillets with a very sharp knife into elongated pieces about 1/4″ (0.5 cm) thick. The knife needs to be very sharp, in order for the pieces to be identical.
Peel the daikon and cut it into thin slices.
In 4 sushi plates, place a bed of round daikon slices, then put 5 slices of each type of fish onto each daikon slice.
Sashimi sushi is eaten with chopsticks. Dip each piece of meat in a mixture of soy sauce and wasabi, then have a slice of daikon and marinated ginger.