Brush grape seed oil on a plate and place 3 slices of fish side by side.
Drizzle Sake–Lime Dressing over fish.
Arrange daikon and heart of palm on top of fish.
Grate horseradish over the top.
Arrange micro greens and edible flowers on and around ahi.
Sprinkle with wasabi tobiko.
Garnish with salt.
Serve chilled.
To make Sake–Lime Dressing, blend all ingredients together and adjust salt to taste.
