Yellowtail Sashimi Recipe
Yellowtail Sashimi made with delicious and buttery Hamachi fish! It’s so much cheaper than the Japanese restaurants, and incredibly easy to make at home.
Servings 4 Appetizer Servings
- 4 oz sashimi-grade yellowtail belly of the fish if possible
Slice the Fish: Cut the raw yellowtail fish against the grain. You can cut it straight down or at an angle. You can adjust the angle to get the proper length and thickness.
Arrange Yellowtail Sashimi: On a cold plate, add the optional shredded daikon.
Layout yellowtail sashimi slices, together with optional wasabi, pickled ginger, and other ingredients.
Serve with soy sauce and enjoy!
- It’s best to eat yellowtail sashimi the same day, as the raw fish won’t taste as fresh the next day.
- To make nobu-style sashimi: Slice the fish into paper-thin pieces, and place on a plate. Place sliced jalapeno on top of each piece. Then in a saucepan over medium heat, add 1 tablespoon olive oil, ½ teaspoon minced garlic, ½ teaspoon minced ginger. Bring to a boil and pour the sauce over the sashimi.
Calories: 28kcal | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 18mg | Potassium: 118mg | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg