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Prep time
30 minutes
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Cook time
3 minutes
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Serves
4
Author Notes
This dish is another well-known Nobu dish I love. It’s called Nobu New Style Sashimi. Considered a trademark dish, Nobu invented it when a customer sent back a plate of sashimi because he didn’t like raw fish. Legend has it that Nobu’s solution was to heat a sauce to very high temperatures and pour it over the raw fish, in essence “cooking it”. This dish is easy, flavorful and like much of Nobu’s food, memorable. This has a perfect balance of salty and sweet and it could not be easier to make. —simmerandsauce
Ingredients
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1 pound
fresh center cut sushi grade salmon
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2 tablespoons
garlic, minced
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1
two-inch piece fresh ginger, peeled and julienned
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4
scallions, julienned and cut into 2-inch pieces
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2 tablespoons
white sesame seeds
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4 tablespoons
soy sauce
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4 tablespoons
yuzu juice
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12 tablespoons
tablespoons extra virgin olive oil
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4 tablespoons
tablespoons sesame oil
Directions
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Cut the fish fillet into paper-thin slices. Fan out the sliced salmon in a circle over 4 dinner plates.
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Scatter some minced garlic and ginger on top. Place the julienned scallion neatly over the fish. Sprinkle with the sesame seeds. Drizzle the soy sauce and yuzu juice on top.
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Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°) the surface will shimmer. Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.
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