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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Variations

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

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