New Style Sashimi from Nobu features tender slices of fresh fish dressed in a zesty yuzu soy sauce, topped with thinly sliced shallots and microgreens, presenting a vibrant and elegant dish with a harmonious blend of citrusy and savory flavors.
Equipments
- Sharp sushi/sashimi knife (yanagiba)
- Cutting board
- Mixing bowl
- Small whisk
- Squeeze bottle (for sauce, optional)
- Small serving plate or platter
- Tweezers (for microgreens, optional)
- Paper towels (for drying fish)
- Mandoline slicer (for shallots, optional)
Ingredients
- 6 oz (170g) fresh sashimi-grade fish (e.g., yellowtail, salmon, or tuna)
- 2 tablespoons yuzu juice
- 2 tablespoons soy sauce
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 small shallot
- Microgreens
- Sea salt
- Freshly ground black pepper
Using sashimi-grade fish, such as yellowtail, salmon, or tuna, is essential for ensuring freshness and safety when preparing this dish. Yuzu juice and soy sauce form the zesty and savory base of the dressing, so using authentic yuzu can greatly enhance flavor. Thinly sliced shallots add a mild onion flavor and delicate crunch; a mandoline slicer can help achieve uniform slices. Microgreens provide a fresh, vibrant garnish that complements the citrusy sauce and delicate fish texture. Your New Style Sashimi from Nobu copycat menu will capture the restaurant's signature balance of bright and savory flavors with these carefully chosen ingredients.
Instructions
- Place sashimi-grade fish on a paper towel and gently pat dry.
- Use the sharp sushi knife to slice the fish into even, thin sashimi slices.
- Arrange sashimi slices on a small serving plate or platter.
- Thinly slice the shallot with a mandoline slicer or sharp knife.
- In a mixing bowl, combine yuzu juice and soy sauce; whisk together.
- Add extra-virgin olive oil and sesame oil to yuzu soy mixture; whisk until emulsified.
- Drizzle the yuzu soy sauce blend evenly over the sashimi using a small spoon or squeeze bottle.
- Scatter thinly sliced shallots over the arranged sashimi.
- Season lightly with sea salt and freshly ground black pepper.
- Garnish with microgreens, using tweezers if desired for precision.
- Serve immediately.
Substitution
New Style Sashimi from Nobu copycat menu highlights fresh fish enveloped in a vibrant yuzu soy dressing. If yuzu juice is unavailable, you can substitute with a blend of fresh lemon and lime juice to replicate the citrusy tang. When selecting fish, prioritize sashimi-grade options to ensure optimal texture and safety; if unavailable, very fresh, high-quality seafood should be chilled and handled carefully. Thinly sliced shallots add a delicate crunch, but if a mandoline slicer is not at hand, a sharp knife will work fine for even cuts. Using tweezers to place microgreens enhances presentation, but gently using clean fingers will maintain the dish's visual appeal if tweezers are not accessible.
Tips
Ensure your sashimi-grade fish is properly dried with paper towels before slicing to prevent excess moisture, which can dilute the flavors of the yuzu soy dressing. Use a sharp yanagiba or sushi knife to achieve thin, even slices, enhancing texture and presentation. When combining yuzu juice, soy sauce, olive oil, and sesame oil, whisk thoroughly to create a smooth, emulsified sauce that coats the fish evenly. For precise plating, use tweezers to place microgreens and a squeeze bottle for controlled sauce application, elevating the dish's visual appeal and balance of flavors.
Nutritions
New Style Sashimi from Nobu offers a nutrient-rich profile with lean protein from 6 oz (170g) of fresh sashimi-grade fish such as yellowtail, salmon, or tuna, which supports muscle growth and repair. The zesty yuzu juice adds vitamin C, enhancing immune function, while the olive and sesame oils contribute heart-healthy monounsaturated fats and antioxidants. Shallots provide dietary fiber and flavonoids, promoting digestive health and reducing inflammation. When enjoying Your sashimi, this balanced combination of fresh ingredients delivers both flavor and essential nutrients for a wholesome meal.
Storage
Store fresh sashimi-grade fish at a temperature between 32degF to 38degF (0degC to 3degC) in the coldest part of your refrigerator, ideally wrapped tightly in plastic wrap or vacuum-sealed to prevent exposure to air. Keep your prepared sashimi on a plate covered with plastic wrap and refrigerate if you need to hold it for up to 1 hour before serving to maintain optimal texture and flavor. Avoid freezing the fish after slicing, as it can compromise the delicate texture essential to New Style Sashimi's quality.
Variation or Alternatives
You can substitute yuzu juice with a mix of lemon and lime juice if yuzu is unavailable, maintaining the citrusy brightness in the sauce. To enhance texture, try lightly searing the fish slices for a contrast between raw and cooked layers, or garnish with thinly sliced radish instead of shallots for a milder crunch. For added depth, incorporate a few drops of toasted sesame oil into the yuzu soy dressing and sprinkle toasted sesame seeds over the microgreens. Adjust the seasoning by using a low-sodium soy sauce to control saltiness while preserving umami flavor.
Allergies
New Style Sashimi from Nobu contains common allergens such as fish and soy, which can trigger allergic reactions in sensitive individuals. Sesame oil is another potential allergen to be mindful of if you have a sesame allergy. It's important to check each ingredient and inform the restaurant of any known food allergies before consuming this dish.
Why this recipe?
The New Style Sashimi menu at Nobu restaurant captivates diners with its innovative fusion of traditional sashimi and bold, modern flavors like yuzu salsa and jalapeno. Fresh, high-quality fish is enhanced by unique marinades and garnishes that create a balanced, refreshing taste unmatched by typical sashimi offerings. You will enjoy recreating this dish at home to impress guests with its sophisticated presentation and complex flavor profile, making your copycat version a rewarding culinary challenge. Trying this menu unlocks a blend of artistry and flavor that exemplifies Nobu's signature cuisine.