of sashimi of lox
- Quarter the tomato for sashimi or halve the tomato for lox, and then cut lengthwise and carefully use your chef’s knife to remove the skin.
- Combine all the remaining ingredients together to make a marinade. Add the tomato and transfer to the fridge to soak in the marinade overnight.
- Drain well before serving. Keeps for up to 1 week in the fridge.