ABALONE SASHIMI in a few steps. After driving a million miles and diving with the great white sharks… assuming you were successful and your limbs are somewhat in tact… take it out of the shell with a rice spoon or similar…
cut cut cut. cut the chewy membrane off and reserve for risotto or some other application / pressure cooking. ponzu + green onion + sake!! 
getting low with the camera angle
tamaki gold rice, a little nori. a lot of abalone goodness.