How to Make NEW STYLE SASHIMI - Hamachi Carpaccio with The Sushi Man

hamachi

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper provides a similar texture and flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a high smoke point and healthy fats.

yuzu juice

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lime juice provides acidity and brightness.

microgreens

🥗Healthier: baby spinach

💰Cheaper: arugula

Arugula adds a peppery flavor and is more accessible.

Start by discussing the history of new style sashimi and its origin from chef Nobu.

Prepare the ingredients: slice about a pound of Hamachi into thin sashimi pieces, aiming for about a third to half a pound total.

Mince 2 cloves of garlic and peel and julienne an inch piece of fresh ginger.

Clean 2-3 green onions, cutting off the white part and slicing the green parts at an angle into 2-inch lengths.

Place the sliced green onions in an ice bath for a few minutes.

Using a sujihiki knife, cut the Hamachi against the grain into slices about 1/4 inch thick.

Remove the green onions from the ice bath and dry them with a paper towel to create green onion curls.

Heat 4 teaspoons of olive oil and 1 teaspoon of sesame oil in a small pot or pan over medium to medium-high heat until it starts smoking (about 3-4 minutes).

Plate the dish by arranging the Hamachi slices evenly on a heat-safe plate.

Top the Hamachi with minced garlic, julienned ginger, and green onion curls.

Drizzle 2 tablespoons of ponzu over the plated Hamachi.

Once the oil is smoking, carefully spoon or ladle it over the Hamachi to sear it, listening for the sizzle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens