Yu Sheng Prosperity Salad

Pat 220 g of sashimi-grade salmon thoroughly dry with kitchen paper, pressing rather than rubbing.

Slice it thinly along the grain, then keep it refrigerated until the platter is ready so the fish stays firm and fresh.

Cut 120 g daikon, 80 g carrot, and 100 g cucumber into the finest julienne you can manage.

Keep the thickness even so the dressing coats everything evenly and the salad feels crisp rather than bulky.

If the julienned vegetables look wet, blot them lightly, then keep them chilled.

Leave them in the refrigerator until just before adding the salmon so the raw fish does not warm on contact.

In a small bowl, mix 3 tablespoons plum sauce, 1 tablespoon lemon juice, and 1 teaspoon sesame oil.

Stir until glossy and pourable; if the sauce is thick, loosen it with the spoon rather than adding extra liquid.

Arrange the daikon, carrot, and cucumber in a ring on a large platter, alternating colors for even distribution.

Place the salmon in the center last so it spends the shortest possible time touching the dressed vegetables.

Just before serving, drizzle the dressing thinly over the whole platter and sprinkle 1 tablespoon sesame seeds on top.

Toss by lifting high with chopsticks so the strands stay airy, then eat immediately while cold.