New This Month

Nobu's New-Style Sashimi

Nobu's signature dish is sashimi that has been partially cooked by its hot-oil topping.

  • Servings: 2

Source: Martha Stewart Living, May 1997


  • 10 ounces boneless, skinless halibut or salmon fillet
  • 1 tablespoon yuzu juice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon minced garlic
  • 1 scallion, cut into 32 two-inch-long strips
  • 1 two-inch piece of ginger, cut into 1/8-inch strips
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil


  1. Using a very sharp knife, slice halibut as thinly as possible into thirty-two slices. Arrange sixteen slices on each of two plates to form a pinwheel shape.

  2. Combine the yuzu juice, soy sauce, and garlic in a small bowl.

  3. Place one scallion strip and one ginger strip on each slice of the fish, and sprinkle the sesame seeds over the top. In a small saucepan, heat the olive oil and sesame oil over medium heat until smoking hot. Drizzle 2 teaspoons of hot oil over each plate, and serve immediately.


Yuzu juice can be replaced with 2 teaspoons lime juice and 1 teaspoon orange juice.

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