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
fresh center cut sushi grade salmon
two-inch piece fresh ginger, peeled and julienned
scallions, julienned and cut into 2-inch pieces
white sesame seeds
tablespoons extra virgin olive oil
tablespoons sesame oil
In This Recipe
Cut the fish fillet into paper-thin slices. Fan out the sliced salmon in a circle over 4 dinner plates.
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.
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.