Best Nobus Sashimi Salad Recipes

Nobu Ceviche Dressing image

Provided by Martha Stewart

Yield Makes about 2/3 cup

Number Of Ingredients 8

2 teaspoons aji amarillo paste
1/2 cup key lime juice
4 teaspoons yuzu juice
2 teaspoons soy sauce
1 teaspoon pureed garlic
1 teaspoon grated fresh ginger
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper

Steps:

Nobu's Asian Matsuhisa Salad Dressing image

Provided by sofie-a-toast

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

Steps:

Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce and mix well.

Bluefin Toro Sashimi Salad with Matsuhisa Dressing image

Provided by Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 15

10 ounces sushi-grade bluefini toro tuna
Sea Salt
Freshly ground black pepper
6 cups mixed baby greens
Matsuhisa Dressing, recipe follows
3/4 cup finely chopped Maui onion
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon rice vinegar
2 teaspoons water
1/2 teaspoon sugar
Pinch sea salt
1/4 teaspoon powdered mustard
Pinch freshly ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

Preheat a grill or a broiler.
Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.