Signature Sushi Selection from Nobu features expertly crafted nigiri and sashimi, showcasing fresh cuts of tuna, salmon, yellowtail, and uni, beautifully presented with delicate garnishes and vibrant colors that highlight the freshest ocean flavors.
Equipments
- Sushi knife (yanagiba)
- Cutting board
- Fish scaler
- Tweezers (for pin bones)
- Rice cooker
- Hangiri (wooden rice mixing tub)
- Rice paddle (shamoji)
- Bamboo rolling mat (makisu)
- Sashimi plate/platter
- Small bowls (for soy sauce, garnishes)
- Tweezers or chopsticks (for plating)
- Grater (for wasabi/ginger)
- Clean kitchen towels
Ingredients
- 8 oz (225g) sushi-grade tuna
- 8 oz (225g) sushi-grade salmon
- 8 oz (225g) sushi-grade yellowtail
- 4 oz (115g) uni (sea urchin roe)
- 2 cups sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 sheets nori (optional, for nigiri bases or garnishes)
- Fresh wasabi root or prepared wasabi
- Pickled ginger (gari)
- Soy sauce
- Daikon radish (for garnish)
- Shiso leaves (for garnish)
- Microgreens or edible flowers (for garnish)
Sourcing sushi-grade fish like tuna, salmon, yellowtail, and uni is crucial to achieving the authentic flavors and textures found in Nobu's Signature Sushi Selection. Your fish should be extremely fresh and handled with care, stored at proper temperatures to maintain its quality and safety. Sushi rice requires precise seasoning with rice vinegar, sugar, and salt, and must be cooled in a hangiri to achieve the perfect texture and flavor balance. Using fresh garnishes such as daikon, shiso leaves, and microgreens enhances not only the presentation but also the overall taste profile. Replicating the Signature Sushi Selection from Nobu involves careful attention to ingredient quality and presentation to capture the essence of this expertly crafted dish.
Instructions
- **Instructions:**
- Rinse sushi rice in cold water until water runs clear.
- Cook rice in rice cooker according to manufacturer’s instructions.
- In a small saucepan, combine rice vinegar, sugar, and salt; gently heat to dissolve, then cool.
- Transfer cooked rice to hangiri; sprinkle vinegar mixture over rice, and mix with rice paddle using slicing and folding motions. Let rice cool to room temperature under a clean towel.
- Chill fish and uni, ensuring all ingredients remain cold before slicing/preparing.
- Use fish scaler if needed; carefully fillet and skin tuna, salmon, and yellowtail.
- With tweezers, remove all pin bones from fish fillets.
- Using yanagiba knife, cut thin, even sashimi slices of each fish (angle knife at about 45°).
- For nigiri: Wet hands, grab a small ball of seasoned rice (~20g), mold into oblong shape.
- Dab a bit of wasabi on rice or under fish slice.
- Place fish slice atop rice, gently press to shape nigiri.
- For uni nigiri: cut nori into thin strips, wrap around a rice oval, and top with uni.
- Arrange sashimi and nigiri on chilled sashimi plate/platter, alternating colors for visual appeal.
- Garnish artistically with daikon radish, shiso leaves, microgreens, and edible flowers.
- Serve with small bowls of soy sauce, freshly grated wasabi, and pickled ginger.
- Wipe knife with clean towel between cuts for pristine presentation.
Substitution
When recreating the Signature Sushi Selection from Nobu at home, you can substitute uni with chopped scallops or creamy crab meat if sea urchin is unavailable. Using sashimi-grade fish is crucial for safety and flavor; however, if tuna or yellowtail are hard to find, opt for similarly textured fish like albacore or striped bass. If you lack a yanagiba sushi knife, a very sharp chef's knife can be carefully used to achieve clean slices without crushing the fish. For sushi rice, sushiko vinegar blend can replace the homemade rice vinegar, sugar, and salt mixture to simplify the seasoning process. Your presentation can be elevated using microgreens or edible flowers in place of shiso leaves for a vibrant, fresh look.
Tips
Maintain the sharpness of your yanagiba sushi knife by wiping it with a clean kitchen towel between each cut to achieve precise, clean slices crucial for presentation. Always keep fish and uni thoroughly chilled until immediately before preparation to preserve freshness and texture. When mixing the sushi rice with vinegar, use gentle slicing and folding motions to avoid crushing the grains, helping to maintain the ideal sticky but separate consistency. Shape your nigiri with damp hands to prevent rice from sticking to your fingers, ensuring a perfect, firm mound that holds together without being too compact.
Nutritions
Signature Sushi Selection from Nobu offers a nutrient-rich meal featuring high-quality protein from 8 oz each of tuna, salmon, and yellowtail, along with 4 oz of uni, providing essential omega-3 fatty acids and vitamins like B12 and D. The 2 cups of seasoned sushi rice supply complex carbohydrates and energy, complemented by low-calorie garnishes such as daikon, shiso leaves, and microgreens that add fiber and antioxidants. Wasabi and pickled ginger contribute antimicrobial properties and aid digestion, enhancing the overall health benefits. Your meal balances lean proteins, essential fats, and subtle phytochemicals, supporting heart health and cognitive function.
Storage
Store your Signature Sushi Selection overnight in an airtight container lined with a damp paper towel to maintain moisture and freshness. Keep the container refrigerated at 32-38degF (0-3degC) to preserve the delicate texture and flavors of the nigiri and sashimi. Avoid freezing as it can compromise the quality of the sushi-grade fish and uni.
Variation or Alternatives
You can substitute uni with ikura (salmon roe) for a different yet equally luxurious topping on nigiri. Instead of using the traditional yanagiba knife, a very sharp, thin blade sashimi knife can achieve equally clean cuts when working with tender fish. For a twist on the rice seasoning, try adding a small amount of kombu dashi to the vinegar mixture to enhance umami depth. Consider lightly torching the yellowtail slices before plating to introduce a subtle smoky flavor and texture contrast.
Allergies
Signature Sushi Selection from Nobu contains common allergens including fish (tuna, salmon, yellowtail) and shellfish (uni). Soy sauce may contain soy and wheat, posing additional allergy risks. Your meal should be checked carefully if you have seafood, soy, or gluten sensitivities.
Why this recipe?
The Signature Sushi Selection menu from Nobu restaurant is prized for its expertly crafted blend of traditional Japanese techniques and innovative flavor combinations, featuring premium ingredients such as wild salmon, toro, and black cod. Each dish offers a unique taste experience through its perfect balance of texture, freshness, and umami, making it a favorite among sushi enthusiasts worldwide. You can recreate this menu at home to enjoy these sophisticated flavors while honing your culinary skills with high-quality, authentic recipes that mirror Nobu's meticulous standards. This makes the copycat version not only a delicious challenge but also a way to bring fine dining elegance to your own table.