Experience the exquisite flavors of my Yellowtail Carpaccio Sashimi! Thinly sliced yellowtail sashimi, complemented by jalapeño and fried garlic, is elegantly drizzled with a soy yuzu sauce, offering a sashimi experience reminiscent of high-end restaurants! With its simplicity and sophistication but at a fraction of the price, this dish is perfect for impressing guests or treating yourself to a luxurious appetizer at home!
Table of Contents
Why I Love This Recipe
As a home cook, I’m always on the lookout for recipes that are both easy to make and delicious, and my Yellowtail Carpaccio Sashimi fits the bill perfectly! This dish features delicate slices of sashimi-grade yellowtail, adorned with my hand crafted crispy Fried Garlic Chips and spicy jalapeño, all drizzled with a zesty soy yuzu sauce! Inspired by the sophistication of Nobu Japanese restaurant, it’s my take on high-end sashimi carpaccio, crafted for you to enjoy in the comfort of your own kitchen all at the fraction of the price!
Using the same technique as my Salmon Carpaccio and Yellowtail Carpaccio Tiradito recipe, it’s a breeze to prepare, making it ideal for anyone seeking to impress with a restaurant-quality appetizer at home. The result? A fusion of flavors that will leave you craving more. Try it now and experience the sashimi magic firsthand!
Ingredients
Ingredients
- Yellowtail Hamachi – Sashimi Grade Yellowtail Hamachi. Can be found at most Japanese grocery stores and selective Asian supermarkets.
- Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores. Can substitute with fresh lemon juice but will affect flavor.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Garlic – freshly sliced garlic.
- Olive Oil – extra virgin olive oil or olive oil of choice.
- Jalapeno – freshly sliced jalapeno. De-seed if preferred.
🍣 Yellowtail Note
When it comes to hamachi, it’s essential to note that it is Japanese Yellowtail is Not the Same as California/Baja Yellowtail or Kingfish. While they may appear similar, the texture and tenderness of hamachi are unique and not interchangeable with the others.
Directions
Step 1 Start by frying sliced garlic in olive oil until slightly browned to prepare garlic chips and place on a holding plate.
🧄 Garlic Chip Pro Tip
For a quick and efficient method to make garlic chips, Microwave sliced garlic with oil for about 30 Seconds. Be sure to cover the bowl to prevent any splattering.
Step 2 Then, combine soy sauce with yuzu sauce in a small bowl to make the sashimi yuzu sauce.
Step 3 Pat dry the hamachi yellowtail with a paper towel to remove any excess oils, slice it into thin 1/4-inch slices using a sharp knife, slicing against the grain. Next, arrange a piece of sliced hamachi yellowtail, followed by a slice of jalapeno and a garlic chip. Cover the dish and keep it in the fridge until you’re ready to serve. When ready, drizzle the yuzu sauce on top for an extra burst of flavor.
🔪 Slicing Pro Tip
For even thinner slices, Partially Freeze the yellowtail for about 20-30 Minutes before slicing. This will help you achieve paper-thin cuts with ease.
🍽️ Serving Pro Tip
Keep all ingredients, especially the yellowtail, Cold Until Ready to Serve to maintain freshness.
Pairing Recommendations
Pair our Yellowtail Carpaccio Sashimi with other Japanese-inspired sashimi dishes like Soy Paper Spicy Tuna Rolls or Lobster Sushi Rolls. Serve alongside Hiyashi Seaweed Salad, accompanied by a bowl of rice and a side of Clam Miso Soup. This combination offers a complete and satisfying Japanese dining experience, showcasing a variety of flavors and textures that will impress your guests and elevate your meal to new heights.
Frequently Asked Questions
What should I do if I can't find Yuzu for the sauce?
If you can't find Yuzu for the sauce, you can easily substitute it with fresh-squeezed lemon juice.
What is the difference between carpaccio vs sashimi?
Carpaccio and sashimi are both popular dishes featuring thinly sliced raw meat or fish, often served as appetizers. However, they differ in their characteristics. Carpaccio typically consists of thinly sliced raw meat or fish, commonly served as an appetizer. In contrast, sashimi encompasses various types of raw meat, sliced slightly thicker, and can be served as either an appetizer or a main dish. While both dishes showcase raw slices, the thickness of sashimi varies depending on the type of meat used.
Where can I find sashimi-grade yellowtail?
Sashimi-grade yellowtail can typically be found at Japanese grocery stores or selective Asian supermarkets. Ensure freshness by asking the fishmonger for sashimi-grade fish.
Can I prepare the garlic chips ahead of time?
Yes, you can prepare the garlic chips in advance and store them in an airtight container until ready to use. This can save time when assembling the dish.
Storage Tips
To store leftovers of the Yellowtail Carpaccio Sashimi, if the hamachi is already dressed in the yuzu soy sauce, it’s best to consume it promptly after serving to prevent the acidity from affecting the delicate fish. However, if there are any pieces of yellowtail sashimi untouched by the sauce, you can safely store them in an airtight container in the refrigerator for 3-5 days
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Watch How To Make It
Yellowtail Carpaccio Sashimi
Ingredients
- 1/4 lbs Yellowtail sashimi grade hamachi
- 2 tbsp Yuzu
- 1 tbsp Soy Sauce
- 3-4 Cloves Garlic
- 1 tbsp Olive Oil
- 1 Whole Jalapeno
Instructions
- Gather all the ingredients.
- Thinly slice garlic cloves. You will need 1 slice per piece of yellowtail, so cut as many as you need.
- Thinly slice jalapeno and de-seed. You will need 1 slice per piece of yellowtail, so cut as many as you need.
- In a small fry pan, add olive oil and garlic on medium heat. Cook until browned on both sides (about 30 seconds per side) and transfer to holding bowl.
- In the meantime, combine soy sauce and yuzu sauce in a small mixing bowl.
- Pat dry yellowtail with a paper towel. Cut yellowtail into 1/4 inch thick slices at a 45 degree angle. Set onto a serving plate.
- Lastly, place 1 piece of jalapeno and garlic on top of each yellowtail piece. Keep in fridge until ready to serve. Once ready to serve, pour sauce mix over the yellowtail.
Nutrition
