Raw Fish Night for Two

A raw fish box built at the counter: a 150g salmon block and a 150g tuna block, pin-boned and cut for slicing, with four scallops cleaned for eating raw.

Rice, nori, wasabi, pickled ginger and soy come in the box.

No cooking. The work is slicing, and cold fish slices cleanest.

• Keep the blocks in the fridge until the moment you slice.
• Use your sharpest knife and cut across the grain in single strokes, about half a centimetre thick, for sashimi.
• Slice each scallop into two or three coins.
• Cook the rice, season it and let it cool a little before you build bowls or rolls.

Serve with the soy, wasabi and pickled ginger.

Salmon and tuna bowls, for two

You need: the box, two spring onions, half a cucumber, a teaspoon of sesame seeds.

1. Cook the rice and season it while warm with a splash of the soy.
2. Slice the salmon and tuna across the grain, and the scallops into coins.
3. Ribbon the cucumber with a peeler and slice the spring onions finely.
4. Divide the rice between two bowls and lay the fish on top.
5. Scatter with sesame and spring onion, then serve with the wasabi, ginger and soy.

Keep the box in the coldest part of the fridge and eat it within 24 hours of delivery.

This is fish for eating fresh and raw, so it is best kept out of the freezer.