WEEKDAYS 1e|12c|p

"New Style" Sashimi

Michael Symon
Servings: 4
1 to 30 min

Michael shows you how to make a new style of sashimi!

  • Ingredients
  • step-by-step directions
"New Style" Sashimi
  • 1/2 cup olive oil
  • 4 tablespoons sesame oil
  • 8-12 ounces sushi grade tuna (sliced 1/8-inch thick)
  • 2 cloves garlic (peeled and minced)
  • 1 1- inch piece ginger (peeled and finely julienned)
  • 2 scallions (finely julienned on a slight bias)
  • 4 tablespoons soy sauce
  • 1 lime (juiced)
  • 1 small jalapeno (sliced paper thin into rings)
  • white sesame seeds (toasted)
  • Place the slices of fish on a plate.
  • In a small saucepan, add olive oil and sesame oil place heat over medium heat. Allow to heat until very hot, but not smoking, the surface will begin to shimmer.
  • Evenly sprinkle the garlic, ginger, scallions, soy and lime juice over the sliced fish. Place a sliced jalapeno on each piece of fish.
  • Just before serving, spoon the hot oil over the fish, allowing it to cook slightly. Sprinkle with toasted sesame seeds and serve immediately.
  • Tips:
    - Use a very sharp knife to cut the fish.
    - Use your favorite sushi grade fish, such as yellow tail or salmon.
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