Bring to the boil and cook for 5 minutes. Remove from heat and cool completely.
Add salmon; refrigerate and allow to marinate for at least 4 hours, turning form time to time. Remove salmon from marinade, gently peel off skin and slice thinly.
Arrange shredded daikon on a beetroot or sorrel leaf. Top with pickled ginger and a slice of salmon.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.