Yellowtail Sashimi

This yellowtail sashimi is a delicious and light appetizer or dinner preparation. Served with fresh jalapeno, wasabi, ginger and a side of soy yuzo citrus ponzu inspired by Nobu!

Course Appetizer, dinner

Cuisine Japanese

Prep Time 5

Total Time 5

Servings person

Calories 374kcal

Author Aubrey

Cost $8

Equipment

Sharp slicing knife

Ingredients

Yellowtail Sashimi

5-6 oz yellowtail fish (hamachi) (sushi grade only***)

Soy Citrus Yuzu Ponzu Sauce

1 tablespoon soy sauce
1 tablespoon citrus ponzu sauce
¼ teaspoon pressed or minced garlic optional for garlic ponzu sauce

Optional Garnishes

5-6 slices jalapeno (thinly sliced)
5-6 slices lemon
½ teaspoon wasabi
1 tablespoon pickled ginger (thinly sliced)

Instructions

Yellowtail Sashimi

Slice yellowtail tuna fish into thin slices (sashimi style, about ¼ inch thick or your preference). Slices should be rectangular shape.

Soy Citrus Yuzu Ponzu Sauce

Mix soy sauce and citrus yuzu ponzu sauce for a delicious dipping sauce. They can also be used as separate dipping sauces.

Optional Garnishes

Top with thinly sliced jalapeno. Service garnished by lemon slices.
Wasabi and pickled ginger may also be served as a side. You may enjoy mixing a small amount of wasabi into you dipping sauce for additional spice and flavor.

Notes

***Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agency regarding food safety recommendations.

Leftovers and Storage: Eat immediately. Do not store.

Yellowtail or Hamachi Crudo is an italian style preparation. Crudo is can be garnished delicately with salt, olive oil, citrus or vinaigrette.

Garlic Ponzu Sauce: If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu.

Nutrition