Best New Style Sashimi Recipes

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NEW-STYLE SASHIMI SALAD WITH MATSUHISA DRESSING



New-Style Sashimi Salad with Matsuhisa Dressing image

Nobu's sashimi salad features partially cooked yellowfin tuna, a boon to anyone who doesn't enjoy completely raw fish. Nobu suggests serving this salad on just one plate. It's meant for sharing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 8

1 piece skinless yellowfin tuna fillet (4 ounces, 1 1/2 inches thick)
Coarse salt and freshly ground pepper
1 small carrot
1/2 very small, narrow zucchini
1 beet, scrubbed, trimmed, and peeled
1/2 small head Boston or red-leaf lettuce, trimmed, leaves separated, and large leaves torn
1 scallion, trimmed and julienned
1/4 cup Matsuhisa Dressing

Steps:

  • Season tuna all over with salt and pepper. Heat a nonstick skillet to high. Sear all 4 sides of fillet until cooked 1/4 inch on each side, 15 to 30 seconds each side. Transfer to a bowl of ice water and let cool; pat dry. Transfer to a cutting board and cut crosswise into 1/4-inch slices.
  • Slice carrot, zucchini, and beet into thin ribbons with a vegetable peeler. Toss with lettuce and scallion. Pour 1/4 cup dressing on a large lunch plate and top with a mound of lettuce mixture. Place tuna slices around lettuce mixture; serve.

NOBU'S NEW STYLE SASHIMI



Nobu's New Style Sashimi image

New-style sashimi, one of Nobuyuki Matsuhisa's trademark dishes, was invented when a customer sent a plate of sashimi back to the kitchen because he didn't like raw fish; the recipe was Nobu's solution to the problem.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1/2 teaspoon sesame seeds
3 ounces sashimi-quality fluke fillet, thinly sliced crosswise on the diagonal
1 small clove garlic, minced
Ginger, peeled and finely julienned, to taste
Chives, cut into 1 1/2-inch lengths, to taste
2 teaspoons soy sauce
2 teaspoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons sesame oil

Steps:

  • In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl.
  • Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds.
  • Heat olive and sesame oils in a small saucepan until they begin to smoke. Pour over fish; the hot oil will sear the fish as it makes contact.

NEW STYLE SASHIMI



New Style Sashimi image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

18 ounces red snapper fillet
1 teaspoon finely grated garlic
1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water
Menengi or chives
2 teaspoons white sesame seeds, toasted
Yuzu Soy sauce, recipe follows
1 carrot curl, for garnish
New Style Oil, recipe follows
1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets)
3 tablespoons plus 1 teaspoon soy sauce
6 tablespoons pure olive oil
2 teaspoons sesame oil

Steps:

  • Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
  • Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
  • Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
  • This recipe may also be followed using shellfish, beef or tofu.
  • Combine in small bowl.
  • Combine in small bowl.

NEW STYLE HAMACHI SASHIMI WITH CURRY OIL



New Style Hamachi Sashimi with Curry Oil image

Provided by Ming Tsai

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

8 ounces of hamachi (yellowtail), pounded out carpaccio style
1/4 cup chopped chives
Fleur de sel (kosher salt could work, but recommend fleur de sel for both taste and texture)
Fresh cracked black pepper
1/2 tablespoon ginger julienned super fine
Soy syrup, recipe follows
1/4 cup curry oil, recipe follows
2 cups thin soy sauce
1/2 cup brown sugar
1 lime juiced
1/4 cup curry powder
Water to make runny paste
Pinch of salt
1 cup canola oil
Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.

Steps:

  • Wrap each 2-ounce piece of fish in plastic wrap and pound flat using the bottom of a saute pan. Lay each plate with the carpaccio. Sprinkle with chives, a pinch of salt and black pepper. Drizzle a little soy syrup.
  • In a small saute pan, heat the curry oil very hot. Add the ginger to the pan. Immediately spoon on 1 tablespoon per plate of the hot oil. The fish should sizzle where the oil hits. Serve at once.
  • Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool.

NEW-STYLE SASHIMI SALMON WITH EXTRA-VIRGIN OLIVE OIL



New-style Sashimi Salmon with Extra-virgin Olive Oil image

Provided by Ming Tsai

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 (2-ounce) salmon fillets
Fleur de sel, or regular sea salt
Coarsely ground black pepper
2 tablespoons chopped chives
1/4 cup extra-virgin olive oil
1/2 tablespoon finely julienned fresh ginger

Steps:

  • Wrap each piece of salmon loosely in plastic film. Place on a work surface and using a meat pounder or mallet, pound the fish gently to about 1/8-inch thickness.
  • Unwrap the salmon and transfer each flattened fillet to a serving plate. Season the fish lightly with salt and pepper and sprinkle with the chives.
  • In a small skillet over high heat, heat the olive oil until very hot, about 5 minutes. Stir in the ginger, remove from the stove, and immediately spoon a bit of the oil over 1 portion of the fish. The fish should sizzle when the oil hits it; if not, return the skillet to the stove, reheat the oil. Spoon 1 tablespoon of the hot oil over each portion and serve at once.

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