NOBU MATSUHISA’S NEW STYLE SASHIMI RECIPE
Cut the fish into paper- thin slices.
Arrange the fish slices on a serving plate. On each slice dab a little grated garlic and place ginger spears and a few chives. Sprinkle the sesame seeds over the fish. Drizzle the yuzu soy sauce over the top.
Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over the fish slices and serve.
18 OZs (500G) Salmon fillet
1 TSP finely grated garlic
*Ginger spears from 1 KNOB of ginger
2 TSP with sesame seeds, toasted
Yuzu soy sauce (1 TSP plus 1 TSP yuzu juice and 3 TSP plus 1 TSP soy sauce, combined)
New Style Oil (6 TBSP pure olive oil and 2 TSP sesame oil, combined)
*Ginger Spears- Peel the ginger, slice thinly and julienne as finely as possible. Plunge briefly in cold water and drain.
Love it. I like how different this salmon dish is. If you like raw salmon, here is the recipe that I recent made Salmon Sashimi with Blue Cheese and White Miso Puree http://cuceesprouts.com/2010/10/salmon-sashimi-with-blue-cheese-and-whie-miso-puree/