Sake and Maguro (Akami) sashimi with onion sauce

Preparation

1. Defrost the sake and maguro (akami) and dry off the excess water with kitchen paper. Sprinkle the salmon with a little bit of salt before drying.
2. Finley chop the onion and ginger.
3. Mix all ingredients, except the lemon juice and sesame oil with a whisker.
4. Heat up the sauce in a pan for 5 minutes. Add the lemon juice and sesame oil and turn off the heat.
5. Cut the salmon, maguro (akami), tomatoes and avocado and go nuts on the plating using mizuna or rucola!