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!

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If you want to know how to prepare yellowtail tuna sashimi or the nobu yellowtail jalapeno recipe, you have come to the right place! Sashimi (meaning pierced meat) is thinly sliced raw fish served without rice. Yellowtail or Hamachi fish is a type of tuna used in this sashimi recipe. Yellowtail sashimi calories are quite reasonable at only 36 calories per oz. An average serving size of sashimi can range from 5-8 pieces with each piece ranging from 0.5 to 1 oz.

Why this recipe works

• Yellowtail sashimi (or hamachi sashimi) is a healthy and light, protein packed appetizer, lunch or dinner option. If you love sushi, you should definitely check out this delicious Sweet Potato Sushi Roll, Salmon Tataki preparation as well as my Vegetable Sushi.
• Preparation requires less than 5 minutes and is a beautiful presentation for your next dinner party (or for you, because you deserve to be fancy!). You can also transform this dish into hamachi crudo by changing the garnish to a delicious olive oil and a dash of citrus or vinaigrette.
• The citrus yuzu ponzu sauce brings a tangy and rich umami flavor that works well with the spice of the sliced jalapeno! You might also enjoy a side of Chili Crisp for some extra heat.

Ingredients for yellowtail sashimi and citrus ponzu

Yellowtail Sashimi

• Yellowtail fish (hamachi): Only purchase sushi grade yellowtail tuna/hamachi. This can be purchased directly from many sushi restaurants. You can also check with your local grocery store. Here in Arizona, I purchase my sushi grade fish from AJ’s Fine Foods at the sushi counter.

Soy Citrus Yuzu Ponzu Sauce

• Soy Sauce: Low sodium or regular soy sauce will be work.
• Ponzu Sauce: You can buy ponzu sauce at many local grocery stores. It will typically be located near the soy sauce. You can also purchase citrus ponzu or lime ponzu on Amazon.
• Garlic (Optional): If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu. Yellowtail sashimi taste is very mild and delicate so it works well with a flavorful sauce.

Optional Garnishes

• Jalapeno: Thinly sliced.
• Lemon: Thinly sliced.
• Wasabi: You can buy pre-made wasabi paste at many grocery stores or online. You can also buy wasabi powder which is my favorite because it tastes fresher and more potent. Just add water to the wasabi powder and you have the awesome wasabi that you get in Japanese restaurants. You can also store the wasabi powder in the refrigerator for future use.
• Pickled Ginger: If you would like to make your own, you can head over to my Quick Pickled Vegetables recipe which works great to make pickled ginger. You can also buy pickled ginger on Amazon or at most local supermarkets in the Asian section.

How to make this recipe

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. If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu. This yellowtail sashimi with garlic ponzu sauce was made popular by the famous Japanese restaurant Nobu.

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 your yellowtail sashimi dipping sauce for additional spice and flavor.

Yellowtail or Hamachi Crudo

Crudo is an Italian or Spanish style preparation. Crudo is can be garnished delicately with salt, olive oil, citrus or vinaigrette.

How to cut sashimi

The first trick to cutting sashimi is to be sure that your knife is well sharpened. You might also consider purchasing a sushi knife if you want to make sushi or sashimi more frequently. Be sure that you have a very stable base to cut your fish and that the cutting board will not slide. Slice yellowtail tuna fish into thin rectangular slices about ¼ inch thick or your preference). This type of slice is used for tuna sashimi, albacore sashimi and yellowtail tuna sashimi.

FAQ and expert tips

Looking for other delicious asian recipes and sushi?

• Salmon Tataki: Delicious delicately seared salmon with a soy dipping sauce.
• Vegetable Sushi: With 8 different sushi roll reparations!
• Chili Crisp: Spicy hot chili and garlic dipping sauce. Works well with many Japanese food preparations.
• Eel Sauce: A rich umami unagi soy dipping sauce.

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