Usuzukuri is a type of sashimi sushi where white fish is sliced very thinly and served artfully arranged across a serving platter. Hideki Hiwatashi adds a luxurious touch to his sashimi recipe with the addition of truffle ponzu, pickled courgette and dashes of vibrant beetroot sauce. As with carpaccio, the slices of fish should be thin enough to appear translucent – use as sharp a knife as possible and take care when cutting the fish.
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Begin by preparing the pickled courgette. Place the sugar and vinegar in a small pan and heat gently, stirring until the sugar has dissolved. Remove from the heat and leave to cool
Slice the courgette into ribbons and transfer to a suitable container. Pour over the sweetened vinegar, seal and transfer to the fridge to pickle overnight
For the beetroot sauce, combine the beetroot juice and salt together in a pan and bring the mixture up to the boil. Remove from the heat and allow to cool a little, then add the gelatine and stir until dissolved. Set the mixture aside and leave to cool
Meanwhile, prepare the truffle sauce. In a large bowl, mix together the truffle oil, minced truffle, soy sauce, mirin, water, juices and seasoning. Stir until combined, then check the seasoning and set aside until required
Once cool, transfer the beetroot mixture to a blender and blitz to form a smooth, thick sauce. Pass through a fine sieve and set aside until ready to serve
Using a very sharp knife, thinly slice the hamachi into 16–20 pieces. Place a small dab of kizami wasabi in the centre of each piece of fish and curl into a spiral or flower shape
To serve, spoon a line of truffle sauce across each serving plate and arrange the hamachi pieces over the top. Drain the courgette from the pickling mixture and divide between plates, spooning dots of the beetroot sauce across each one. Scatter over the edible flowers, asparagus tips, nameko mushrooms, radish petals and daikon cress to garnish and serve immediately
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