Mix the powdered kombu tea, dried parsley and olive oil. Taste and lightly season with salt if needed.
Chop the cherry tomatoes and daikon radish sprouts. Cut them into your desired sizes.
Place the sashimi on a plate and colorfully arrange it. You can also arrange it in any style you want with other herbs and vegetables.
Squeeze on some lemon juice if you like. It's done!
Story Behind this Recipe
I had my sea bream filleted so I used the half for sashimi and decided to use the other half to make an easy carpaccio with the ingredients I had on hand. I only used a little bit of olive oil since I'm on a diet.
You can make a nice green oil sauce by using powdered kombu tea, and mixing olive oil with dried basil. Try it in your style with various vegetables and sashimi.