Yellowtail Sashimi Recipe
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Yellowtail Sashimi Recipe
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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.
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Ingredients
- 4 oz sashimi-grade yellowtail belly of the fish if possible
For Serving (Optional):
- Shredded Daikon radish
- wasabi
- soy sauce
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Instructions
- 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!
Notes
- 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.
Nutrition Information
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Calories
28kcal
(1%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
10mg
(3%)
Sodium
18mg
(1%)
Potassium
118mg
(3%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Appetizer Servings
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 18mg | 1% |
| Potassium | 118mg | 3% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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