Wasabi and sake cure
1.To make wasabi and sake cure; combine salt, sake and sugar in a medium bowl.
2.Place two sheets of plastic wrap, long enough to enclose fish, overlapping by half, on bench; spread with half the cure mixture. Place fish on top, cover with remaining cure; wrap tightly in plastic, place on large deep tray. Top with smaller tray or board, weigh down with food cans; refrigerate 12 hours. Remove weights, turn fish over; replace tray and weights, refrigerate a further 12 hours.
3.To make pickled daikon; using a vegetable peeler, peel daikon into ribbons. Place in medium bowl with nori. Stir mirin, vinegar and salt in small saucepan over high heat, until salt is dissolved; simmer, uncovered, 5 minutes. Pour over daikon; cool.
4.Unwrap fish, wipe off cure. Using a sharp knife, thinly slice fish. Place fish on platter, sprinkle with seeds; serve with pickled daikon.
Any type of sashimi-quality white fish can be used for this recipe; we used kingfish.Note