Sashimi "Cocktail" Recipe
I've always enjoyed Nobu's "New Style Sashimi" and have been making it for at least a decade. This is a little bit of a spin on the dish, but the underlying ingredients are there. Sushi-grade tuna and salmon are served with a yuzu & soy vinaigrette, lightly cooked with a combination of warm oils, then topped with soy and bamboo smoked sesame seeds, paddlefish caviar, pickled ginger and wasabi, garnished with a salmon skin crackle. The toppings are the fun part. The salmon skin crackles are a very tasty garnish--sort of like the "olive" in a martini.
Ingredients
- 8 oz. Sushi-grade Salmon, skins reserved
- 8 oz. Sushi-grade Tuna
- 4 Tablespoons Soy Sauce
- 4 Tablespoons Yuzu Juice
- 2 Tablespoons Minced Garlic
- 14 Tablespoons Extra Virgin Olive Oil
- 4 Tablespoons Sesame Oil
- 1 Tablespoon Soy Sesame Seed (or White)
- 1 Tablespoon Bamboo Smoked Sesame Seed (or Black)
- 2 Tablespoons of Paddlefish caviar (or the real stuff )
- 1/4 cup of Daikon, shredded on a Japanese spiral slicer
- 2 Scallions cut on the diagonal
- 8 pieces of Pickled Ginger, for garnish
- Fresh Wasabi Root, grated on a shark-skin grater (or the tube stuff) for garnish
Directions
- Make the salmon skin crackles: Cut salmon skins into 1-inch strips. Heat a sauté pan. Add about 2 Tablespoons of the oil and fry salmon skins until very crisp. Remove from pan; place on paper towels and set aside. When cooled down, thread onto stainless steel or bamboo mini skewers. This is the garnish.
- Mix the soy and yuzu juices with garlic; set aside.
- Cut the salmon and tuna into 1/2" chunks.
- Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and set aside.
- To make the martini (or plate):
- Line the bottom of four chilled martini glasses with the shredded daikon. Place equal portions of salmon and tuna in each glass. Drizzle the soy/yuzu/garlic mixture on each serving. Then, pour the warm oil mixture on each one to "lightly" sear the fish. Sprinkle the scallions and both sesame seeds on each. Add a dollop of caviar and about two slices of ginger, and another dollop of wasabi on each. Garnish each with a salmon skin crackle.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 600 | |
| Calories from Fat 541 | 90% |
| Total Fat 61.22g | 77% |
| Saturated Fat 8.49g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 912mg | 38% |
| Potassium 297mg | 8% |
| Total Carbs 12.93g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.83g | 1% |
| Protein 3.29g | 5% |
