Sashimi of salmon with sweet-sour vegetables

Name: sashimi of salmon with sweet-sour vegetables
Total time: 15 min
Yield: 4
Ingredients: 2 teaspoon ginger; 100 ml water; 6 tablespoon lemon juice; 2 teaspoon sugar; 6 great large forest pens; 5 cucumber; 500 salmon fillet with skin; 3 tablespoon Japanese soy sauce

Ingredients

Directions

Heat the chopped ginger with the water, a little salt, the lemon juice and the sugar in a saucepan.
Stir until the sugar is dissolved.
Divide this over two well-closable, not too small containers.
Leave 5 centimeters of the leaves on the forest pens and then peel them with a peeler.
Throw away the skins and peel the rest of the carrot all the way up to long ribbons.
Wash the cucumber and cut without peeling into thin slices with the peeler.
Put both vegetables in the containers with the warm ginger mixture, each in its own container.
Let stand for 24 hours in cooling.
Shake the containers occasionally.
Place the salmon with the skin side on the cutting board and cut the salmon with a long razor-sharp knife into slices of 1 cm at the most.
Cut the slices down to the skin.
Then cut all the slices off the skin at once.
Spread the slices of salmon on both sides very thinly with soy sauce.
Let the marinated vegetables drain well, divide the salmon and vegetables over the plates.