Salmon Sashimi with a twist (inspired by Nobu)


  • 8 - 12 ounces sashimi (Atlantic Salmon)

  • 2 Tablespoons minced garlic

  • Fresh ginger root, julienned (or you can just grate ginger)

  • Chilli, thinly sliced

  • Shallots, very thinly sliced

  • 12 Tablespoons extra virgin olive oil

  • 4 Tablespoons sesame oil

  • 4 Tablespoons soy sauce

  • 4 Tablespoons yuzu juice (you can substitute with lemon juice)

  • 2 Tablespoons white sesame seeds


  • 1.

    Cut the fish fillet into paper-thin slices. Arrange on a flat platter.

  • 2.

    Scatter some of the minced garlic and some of the ginger and shallots over the fish

  • 3.

    Sprinkle with the sesame seeds.

  • 4.

    Sprinkle on the soy sauce and yuzu juice.

  • 5.

    Combine the olive oil and sesame oil in a small saucepan. Set over moderately high heat and bring almost to a boil (the surface will go shimmery). Remove from the heat and immediately pour over the fish. The hot oil will sear the fish as you pour it on.

  • 6.

    Serve at once.

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