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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.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
Appetizer Servings
Calories:
28 kcal
Course:
Appetizer, Snacks
Cuisine:
Japanese
Ingredients
- 4 oz Yellowtail belly of the fish if possible, sashimi-grade
For Serving (Optional):
- daikon shredded
- wasabi
- soy sauce
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!
Cup of Yum
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
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: 4 Appetizer Servings
Amount Per Serving
Calories 28
% 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.