Hamachi Carpaccio or Sashimi

Published on October 4, 2019 | By
hamachi sashimi

My brother Kim, has promised to take me to one of the famous Nobu restaurants, some day. Still waiting Kim! Until I am able to make it to LA or New York, Las Vegas, Houston or Dallas, I will satisfy myself with his interpretation of the great chef, Nobuyuki Matushisa’s sashimi. Nobu’s inspiration reflects a fusion of cooking styles that blends his Japanese heritage with an influence from Peru. Therefore, it is not unusual to see jalapeños, garlic, tomatoes and other combinations of herbs, spices and vegetables show up on the plate that you may not associate with traditional sashimi.
This sashimi or carpaccio is typically prepared with “hamachi” or a Japanese amberjack known as yellow tail. You can also make it with salmon or sashimi grade tuna.

    • Prep Time
    • Minutes

Ingredients

  • 8 oz of fresh sashimi grade tuna, yellow tail or salmon
  • 2-3 cloves of garlic, sliced thin
  • 1 jalapeno, seeds removed, sliced thin
  • 1-2 Roma tomatoes, sliced
  • 1 tsp lemon juice
  • 2 TBSP ponzu sauce
  • 1 TBSP soy sauce
  • 1 tsp sesame oil
  • 1 TBSP olive oil

Instructions

  1. Slice well chilled fish into thin slices for sashimi.
  2. Brown garlic slices in olive oil until golden and crunchy.
  3. Place sashimi pieces on a platter. Top each slice of fish with a slice of tomato, then a thin slice of jalapeno pepper, then finally the garlic.
  4. Mix lemon juice, ponzu, sesame oil, and soy sauce. My brother pours it over the fish and marinates it for 20 minutes. I find that changes the color and consistency of the delicate sashimi. I prefer to leave the fish pristine, crisp and bright so I choose to serve the sauce on the side. This makes a beautiful presentation and again, meets my summer cooking criteria for not turning on the oven!
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