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nobu yellowtail sashimi copycat recipe

Nobu Yellowtail Sashimi Recipe

Carolyn Richardson
Before diving into the delectable world of Nobu yellowtail sashimi, let’s talk about what pairs perfectly with this dish. First off, a subtle wine can elevate the seafood experience.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Cuisine Japanese
Servings 1
Calories 364 kcal

Equipment

  • Bowl

Ingredients
  

  • 5-6 oz sushi-grade yellowtail hamachi fillet
  • Optional Garnishes
  • 5-6 thin slices of fresh jalapeño
  • 5-6 thin lemon slices
  • ½ teaspoon freshly grated wasabi
  • 1 tablespoon thinly sliced pickled ginger
  • 1 teaspoon sesame oil
  • Citrus Soy Yuzu Ponzu Sauce
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon citrus-infused ponzu sauce
  • ¼ teaspoon freshly pressed or finely minced garlic

Instructions
 

  • Start by ensuring all your ingredients are ready. This means thinly slicing the yellowtail against the grain. Aim for about ¼ inch thick slices. The texture matters here; thinner pieces should allow the fish to melt in your mouth.
  • In a bowl, mix the tamari or soy sauce with the citrus-infused ponzu sauce. Add the minced garlic and stir until combined. This sauce elevates the flavor of the sashimi, so don’t rush this step!
  • On a serving platter, artfully arrange your yellowtail slices. You can fan them out or stack them for a more modern presentation.
  • Now, it’s time to have some fun. Add the jalapeño and lemon slices over the sashimi. These not only add color but also provide a zesty kick. If you enjoy the heat, sprinkle some freshly grated wasabi on top.
  • Take your prepared sauce and drizzle it generously over the sashimi. For those who prefer, you can serve the sauce on the side for individual dipping.
  • Finally, take the thinly sliced pickled ginger and scatter it around the plate. Drizzle the sesame oil over the sashimi for an additional flavor enhancement.
  • Now, your Nobu yellowtail sashimi is ready to be enjoyed!

Notes

  • Choose the Best Fish: Always opt for sushi-grade fish from a reputable supplier. Freshness is crucial.
  • Keep Everything Cold: Work on a cold surface and chill your plates to keep the fish firm and fresh.
  • Use a Sharp Knife: A sharp knife is essential for clean cuts. Dull knives crush the fish instead of slicing it.
  • Experiment with Sauces: While the Yuzu Ponzu sauce is great, feel free to try different flavors, like soy with chili oil for a spicy kick!
  • Garnish Smartly: Don’t hesitate to add herbs like cilantro or thinly sliced green onions for additional flavor and visual appeal.

Nutrition

Calories: 364kcalCarbohydrates: 23gProtein: 38gFat: 15gSaturated Fat: 3gCholesterol: 86mgSodium: 336mgFiber: 1gSugar: 9g
Keyword nobu yellowtail sashimi recipe
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