Sashimi with Salmon and Ginger

Bring 1 liter (approximately 1 quart) of water to a boil in a pot and season with salt, mirin and rice vinegar. Clean the scallops, remove roe and muscle if necessary. Reduce heat and add the scallops when the water is no longer boiling. Leave in for about 30 seconds. Remove and let cool. Add the shrimp when broth is almost boiling. Cook for 1 minute, take out and drain. Boil the water again, cook the cuttlefish for 1 to 2 minutes, depending on the thickness of the pieces (it should be just cooked through). Remove, drain and allow to cool.

Rinse the spinach, place while wet in a pot and cook briefly. Place in a colander and drain.

Rinse the cucumber, cut lengthwise into 5-10 mm (approximately 1/4–1/2-inch) thick slices and cut diagonally into sticks. Cut the salmon fillet diagonally into 4 slices. Cut the lemon slices in half. Fold each slice of salmon in half around half a lemon slice.

Rinse the leek, cut into 4 rings (each 1-2 cm, or 1/2–3/4 inch wide) and trim the outer ring of each until light green (save the remaining portion of the leek for another use). Cut the leek in a zigzag pattern on one side. Place wasabi paste in a mound about 1-2 cm (approximately 1/2–3/4 inch) high on a plate, add a leek on top and press gently. It will look like a "wasabi crown."