Radish katsuramaki

Peel the daikon radish, cut into strips, and soak in salt water for about 10 minutes

Fillet the horse mackerel into three pieces and remove the bones. Sprinkle with salt and let sit for about 15 minutes, then wash with vinegar, pour lemon juice over the skin and peel when the surface turns whitish

Combine ingredients A, bring to a boil, then cool in cold water, then add the daikon radish from [1] and marinate

Peel the ginger and cut it into thin strips. Cut the horse mackerel (2) into several thin strips

Divide the daikon radish (3) into thirds and spread them out. Arrange the sashimi pieces tightly. Add the ginger and two shiso leaves and roll up

Trim both ends, cut into thirds and arrange on a plate. Garnish with two lemon slices cut into chrysanthemum shapes and drizzle with olive oil