This Yellowtail Jalapeno Sashimi recipe is one of Nobu Matsushia’s signature starters. Made with thinly sliced sushi-grade fish, it is presented as a “starfish” in a pool of Yuzu soy sauce. Top with a fresh sprig of cilantro, jalapeno and daikon radish for an elegant and impressive appetizer.
![Nobu Yellowtail Recipe with jalapenos](https://i0.wp.com/cookingsessions.com/wp-content/uploads/2023/11/Nobu-Yellowtail-Recipe.jpg?resize=800%2C840&ssl=1)
To make this yellowtail sashimi with jalapenos, you’ll need roughly 2 1/2 ounces yellowtail, sliced into six thin pieces.
Wild-caught yellowtail from California and Mexico is a sustainable seafood choice when caught using responsible fishing practices. Farmed yellowtail from Japan is generally less sustainable due to its reliance on wild-caught sardines for feed and environmental impacts from fish farming.
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How to Make Yellowtail Jalapeno Sashimi
This recipe for yellowtail jalapeno sashimi is incredibly simple. The key is to use the freshest, best quality ingredients available, including sushi-grade fish.
- 1 sprig of cilantro
- 1/2 teaspoon garlic puree
- 1 large jalapeno, cut into 6 thin rings
- 1 thin slice daikon or watermelon radish
- 2 oz. yuzu juice
- 1 oz. soy sauce
To prepare this delicious appetizer, mix together the yuzu juice and soy sauce. Arrange the fish slices in a starfish shape on a small plate. Garnish each slice with a thin jalapeno ring, followed by a sprig of cilantro and slice of radish in the center. Pour the sauce over the fish and enjoy immediately!
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Yellowtail Jalapeno Sashimi
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 1/2 ounces sushi-grade yellowtail sliced into six thin pieces
- 1 coriander (cilantro) leaf
- 1/2 teaspoon garlic puree
- 1 jalapeno cut into 6 thin rings
- 3 oz. yuzu soy
- 1 slice daikon or watermelon radish
Yuzu Soy Sauce
- 2 oz. yuzu juice
- 1 oz. soy sauce
Instructions
- Prepare the Yuzu Soy sauce by mixing the two ingredients together. Pour the yuzu soy sauce onto a small plate.
- Spread a small amount of garlic on the bottom of each slice of yellowtail.
- Arrange the six pieces of yellowtail in a star shape on the plate over the sauce.
- Top each piece with a slice of jalapeno, the place a cilantro sprig and radish in the center.
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