Raw Fish Feast for Four

In the set: 300g of salmon and 300g of tuna in sliced-ready blocks, eight scallops and eight raw prawns, with rice, nori, wasabi, pickled ginger, soy and a tube of tobiko.

Everything is cut and portioned for four in our Barnes shop.

No cooking. The work is slicing and arranging.

• Keep everything chilled until the moment you serve.
• Ten minutes in the freezer firms the fish blocks for slicing. Cut thin across the grain with your sharpest knife, wiping the blade between cuts.
• Fan the fish on a cold board with the scallops and prawns, and set the rice, nori and pickled ginger alongside.
• Finish with soy, wasabi and a spoonful of tobiko.

Hand rolls at the table, for four

You need: everything in the set and a bowl of warm water for rolling.

1. Cook the rice as the pack directs and let it cool until just warm.
2. Cut the nori into halves and set it out with the sliced fish.
3. Press a little rice onto a corner of a nori sheet, add a slice or two of fish and roll it into a cone.
4. Dip in soy, dab with wasabi and add tobiko or pickled ginger between rolls.

Made for raw eating, so keep it in the coldest part of the fridge and eat it the day it arrives.

If plans change, cook the fish, scallops and prawns the next day instead of eating them raw later.