Best Yellowtail Sushi With Shiso Chile And Sesame Recipes

Yellowtail Sashimi with Diced Chiles image

Provided by Food Network

Time 15m

Yield 4 to 6 appetizer servings

Number Of Ingredients 12

4 ounces fresh premium yellowtail (belly, if available)*
1/2 teaspoon minced garlic
1/2-ounce fresh ginger, finely julienne
1 1/2 tablespoons thinly sliced scallions
1 tablespoon finely diced red jalapeno
1 tablespoon finely diced green jalapeno
1 tablespoon soy sauce
1 tablespoon yuzu juice (Japanese citrus)*
1 tablespoon ponzu sauce (Japanese citrus vinegar)*
1 tablespoon extra-virgin olive oil
1 lemon wedge, for serving
Julienned daikon radish, for serving*

Steps:

Slice the yellowtail very thinly and fan out on a plate.
Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.
Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.
Garnish with a lemon wedge and julienned daikon.

Yellowtail Sushi with Shiso, Chile, and Sesame image

Yield makes 18 pieces

Number Of Ingredients 8

1 fresh red chile, cut in paper-thin circles
2 tablespoons sesame seeds, toasted (see Note, page 34)
Drop of sesame oil
Drop of low-sodium soy sauce
1 pound sushi-quality yellowtail tuna
2 tablespoons wasabi paste
1 1/2 cups prepared sushi rice (page 80)
18 fresh shiso leaves

Steps:

In a small bowl, stir together the chile, sesame seeds, sesame oil, and soy sauce. Slice the yellowtail into thin, 2-inch-long strips. Lay a piece of fish in the palm of your hand and spread a very small amount of wasabi on the surface with your finger. Then dampen your fingers in a little water and grab about 2 tablespoons of the sushi rice. Cupping your palm, gently press the rice onto the fish using 2 fingers. Hand-sculpt the sushi into the shape of a small football. Place the sushi on top of a shiso leaf and wrap it around the sides, like a little lettuce cup. Garnish the sushi with a small amount of the red chile mixture using the tip of a chopstick.