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Ingredients For the sashimi base 250 ml water 35 g tapioca starch 10 g rice flour 1 tsp agar powder (or if you want a better texture, add 1 tsp of kappa carrageenan, too, but it can get a bit weird in terms of texture) 1 tbsp flaxseed oil or neutral oil 1 tsp soy sauce 1 tsp lemon juice 1 tsp rice vinegar 1 tsp sugar 1/2 tsp fine salt 1/2 tsp smoked paprika 1/4 tsp tomato paste, or 1/4 tsp beetroot powder, for colour 1 sheet nori, finely crumbled For the marinade 2 tbsp light soy sauce 1 tbsp lemon juice 1 tbsp orange juice 1 tsp caper brine 1 tsp maple syrup 1 tsp neutral oil A pinch of smoked salt, or a tiny pinch of lapsang souchong tea, crushed, optional To serve Lemon wedges Capers Dill or fennel fronds Thinly sliced radish Crack of black pepper Preparation In a small saucepan, whisk together the water, tapioca starch, rice flour, agar, (and kappa, if using) oil, soy sauce, lemon juice, rice vinegar, sugar, salt, smoked paprika and tomato paste or beetroot powder until smooth

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