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Gallery Recipe Summary Servings: 2

Ingredients Ingredient Checklist 10 ounces boneless, skinless halibut or salmon fillet 1 tablespoon yuzu juice 1 tablespoon soy sauce 1/2 teaspoon minced garlic 1 scallion, cut into 32 two-inch-long strips 1 two-inch piece of ginger, cut into 1/8-inch strips 1 teaspoon toasted sesame seeds 1 tablespoon olive oil 1 teaspoon toasted sesame oil

Variations Yuzu juice can be replaced with 2 teaspoons lime juice and 1 teaspoon orange juice.

Gallery

Recipe Summary Servings: 2

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 10 ounces boneless, skinless halibut or salmon fillet 1 tablespoon yuzu juice 1 tablespoon soy sauce 1/2 teaspoon minced garlic 1 scallion, cut into 32 two-inch-long strips 1 two-inch piece of ginger, cut into 1/8-inch strips 1 teaspoon toasted sesame seeds 1 tablespoon olive oil 1 teaspoon toasted sesame oil

Directions

Using a very sharp knife, slice halibut as thinly as possible into thirty-two slices. Arrange sixteen slices on each of two plates to form a pinwheel shape.

Combine the yuzu juice, soy sauce, and garlic in a small bowl.

Place one scallion strip and one ginger strip on each slice of the fish, and sprinkle the sesame seeds over the top. In a small saucepan, heat the olive oil and sesame oil over medium heat until smoking hot. Drizzle 2 teaspoons of hot oil over each plate, and serve immediately.

Variations Yuzu juice can be replaced with 2 teaspoons lime juice and 1 teaspoon orange juice.

Variations

Yuzu juice can be replaced with 2 teaspoons lime juice and 1 teaspoon orange juice.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Nobu’s New-Style Sashimi

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Nobu’s New-Style Sashimi

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest