Nobu Tuna Sashimi
Nobu tuna sashimi combines the freshest sushi-grade tuna with a vibrant, silky cilantro and scallion sauce. The dish’s delicate texture and harmonious balance of flavors create an exquisite culinary experience. Simple yet sophisticated, this Nobu-inspired sashimi is a perfect blend of tradition and innovation.
Nobu, a world-renowned restaurant founded by Chef Nobu Matsuhisa, has become synonymous with high-end Japanese cuisine that combines traditional techniques with Peruvian influences. The restaurant’s dedication to using the freshest ingredients and innovative culinary techniques has earned it a place among the world’s elite dining destinations.
Nobu’s unique approach to Japanese cuisine lies in its seamless fusion of flavors, meticulous attention to detail, and commitment to culinary excellence. Chef Nobu Matsuhisa’s signature dishes, such as the Black Cod with Miso and the Yellowtail Jalapeño, have captivated food enthusiasts worldwide. Nobu offers a dining experience that is both sophisticated and unforgettable.
The magic of Tuna sashimi, served over Nobu’s signature sauce, epitomizes the restaurant’s philosophy. This dish features thin slices of the finest sushi-grade tuna, delicately arranged and topped with a vibrant, silky sauce made from scallions, cilantro, green chilies, rice vinegar, mirin, sesame oil, and other carefully selected ingredients. The sauce, blended to a smooth consistency and strained for refinement, enhances the tuna’s natural flavor without overpowering it.
Why is this the best recipe?
- Freshness and Quality: Using sushi-grade tuna ensures a high-quality, fresh taste that is essential for a dish with raw fish. It also provides a clean and delicate flavor.
- Balanced Flavor Profile: The combination of scallions, cilantro, green chilies, rice vinegar, mirin, sesame oil, soy sauce, ginger, garlic, and lime juice creates a harmonious balance of umami, acidity, and a hint of spiciness.
- Visual Appeal: Thinly sliced tuna arranged artfully on a platter with vibrant, glossy sauce makes for an elegant, visually inviting, and sophisticated presentation.
- Quick and Easy Preparation: The recipe is straightforward and can be prepared quickly, making it an excellent choice for both novice and experienced cooks who want to impress with minimal effort.
Ingredients and substitutes
- Sushi-Grade Tuna: Provides the main protein with a delicate, fresh taste essential for raw fish dishes. You can also use sushi-grade salmon or yellowtail if tuna is unavailable.
- Scallions: Adds a mild onion flavor and a touch of freshness. You can also use chives or finely chopped shallots.
- Cilantro: Provides a fresh, citrusy, and slightly peppery flavor. You can use parsley or basil for a different but still fresh herbaceous note.
- Green Chilies: Adds a bit of heat and a fresh peppery flavor. You can use jalapeños or serrano peppers for similar heat or bell peppers for a milder version.
- Rice Vinegar: Provides acidity and a subtle sweetness to balance the flavors. You can also use white wine vinegar or apple cider vinegar, though they may slightly alter the flavor profile.
- Mirin: Adds sweetness and a slight tang, enhancing the umami in the dish. You can use a combination of sake and sugar or white wine with a bit of honey as substitutes.
- Sesame Oil: Provides a rich, nutty flavor that complements the other ingredients. You can use toasted sesame oil for a deeper flavor or peanut oil for a similar nuttiness.
- Soy Sauce: Adds umami and saltiness, enhancing the overall flavor. You can use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
- Olive Oil: Adds smoothness and helps blend the sauce. For a similar mild flavor, use avocado oil or grapeseed oil.
- Ginger: Adds warmth and a subtle spice, enhancing the dish’s freshness. You can also use galangal for a similar but slightly more citrusy flavor or powdered ginger (use sparingly).
- Garlic: Provides a pungent, savory flavor that deepens the sauce. You can use garlic powder (use less) or shallots for a milder alternative.
- Lime Juice: Adds acidity and a bright, zesty flavor to the sauce. You can also use lemon juice or a combination of vinegar and a pinch of sugar as substitutes.
Step-by-step: Nobu Tuna Sashimi
- Prepare the Sauce: In a food processor, combine the scallions, cilantro, and green chilies. Add the rice vinegar, mirin, sesame oil, soy sauce, olive oil, grated ginger, garlic, and lime juice. Blend until smooth. Season with salt and pepper to taste. Then, strain the sauce through a fine sieve to remove any solid bits, ensuring a smooth consistency.
- Prepare the Tuna: Ensure your tuna is sushi-grade and fresh. If it hasn’t been pre-sliced, use a sharp knife to slice the tuna against the grain thinly.
- Assemble the Dish: Spoon the strained Nobu sauce generously on a serving platter. Arrange the thin tuna slices on the sauce in a single layer or slightly overlapping. Let the tuna sit in the sauce for a few minutes to absorb the flavors before serving.
- Serve: Garnish with additional chopped cilantro or scallions if desired. Serve immediately as an appetizer or a light main course.
Nobu Tuna Sashimi
Nobu tuna sashimi combines the freshest sushi-grade tuna with a vibrant, silky cilantro and scallion sauce. The dish's delicate texture and harmonious balance of flavors create an exquisite culinary experience. Simple yet sophisticated, this Nobu-inspired sashimi is a perfect blend of tradition and innovation.
Video
Ingredients
- 1 pound (0.5 kg) Fresh sushi-grade tuna, thinly sliced
- 2 Scallions roughly chopped
- ¼ cup Fresh cilantro
- 2 small Green chilies
- 2 tbsp (30 ml) Rice vinegar
- 2 tbsp (30 ml) Mirin
- 1 tbsp (15 ml) Sesame oil
- 1 tbsp (15 ml) Soy sauce
- 1 tbsp (15 ml) Olive oil
- 1 inch Fresh ginger
- 1 large Garlic clove
- 1 tsp Lime juice
- Salt and pepper to taste
Method
- Prepare the Sauce: In a food processor, combine the scallions, cilantro, and green chilies. Add the rice vinegar, mirin, sesame oil, soy sauce, olive oil, grated ginger, garlic, and lime juice. Blend until smooth. Season with salt and pepper to taste. Strain the sauce through a fine sieve to remove any solid bits, ensuring a smooth consistency.2 Scallions, ¼ cup Fresh cilantro, 2 small Green chilies, 2 tbsp Rice vinegar, 2 tbsp Mirin, 1 tbsp Sesame oil, 1 tbsp Soy sauce, 1 tbsp Olive oil, 1 inch Fresh ginger, 1 large Garlic clove, 1 tsp Lime juice, Salt and pepper
- Prepare the Tuna: Ensure your tuna is sushi-grade and fresh. If it hasn't been pre-sliced, use a sharp knife to slice the tuna against the grain thinly.1 pound Fresh sushi-grade tuna,
- Assemble the Dish: Spoon the strained Nobu sauce generously onto a serving platter. Arrange the thin tuna slices on the sauce in a single layer or slightly overlapping. Let the tuna sit in the sauce for a few minutes before serving to absorb the flavors.
- Serve: If desired, garnish with additional chopped cilantro or scallions. Serve immediately as an appetizer or a light main course.
Notes
- Use the Freshest Ingredients: Ensure the tuna is sushi-grade and very fresh to guarantee the best flavor and safety for raw consumption. Use fresh herbs and aromatics to enhance the flavor profile of the dish.
- Chill the Tuna: Keep the tuna chilled until just before serving to maintain its freshness and texture. Slice the tuna thinly using a sharp knife for a clean cut and optimal presentation.
- Balance the Sauce: Taste the sauce before adding it to the tuna and adjust the seasoning if necessary. The balance of acidity, sweetness, and saltiness is crucial for a harmonious flavor. Let the sauce sit for a few minutes after blending to allow the flavors to meld.
- Strain the Sauce: After blending the sauce, strain it through a fine sieve to achieve a smooth, velvety consistency that will coat the tuna evenly.
- Marinate Briefly: Spoon the sauce over the tuna just a few minutes before serving. This allows the flavors to infuse without overpowering the delicate taste of the tuna.
- Presentation Matters: Arrange the tuna slices neatly on a platter for a visually appealing presentation. Garnish with additional chopped herbs or a sprinkle of sesame seeds for added texture and color.
- Serve Immediately: This dish is best enjoyed fresh, so serve it immediately after preparation to maintain the optimal texture and flavor.
- Maintain Cleanliness: To avoid contamination, all utensils and surfaces are clean and sanitized, especially when handling raw fish.
- Experiment with Garnishes: Consider adding thin slices of radish, microgreens, or edible flowers for an extra touch of elegance and flavor contrast.
- Pair Thoughtfully: Serve the dish with complementary sides like a simple green salad, pickled vegetables, or steamed rice to create a balanced meal.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more raw tuna recipes
- Tuna Crudo
- Tataki Tuna
- Tuna Carpaccio
- Nobu Tuna Sashimi
- Ultimate Tuna Poke Bowl Recipe
- Sesame Tuna Steak Recipe • Pan Seared
Frequently asked questions
Use fresh, sushi-grade tuna for the best results. This type of tuna is safe for raw consumption and provides the ideal texture and flavor for sashimi dishes.
Yes, you can substitute sushi-grade salmon or yellowtail for the tuna. Both options offer a similar delicate texture and are commonly used in sashimi dishes.
Many ingredients can be substituted. For example, if you can’t find rice vinegar, you can use white wine vinegar or apple cider vinegar. Similarly, you can replace mirin with a mix of sake and sugar or white wine with a bit of honey.
No, the sauce ingredients are blended and used raw. This preserves their fresh flavors, which complement the tuna’s delicate taste.
Straining the sauce through a fine sieve ensures a smooth, velvety consistency that coats the tuna evenly. This step is recommended for the best texture and presentation.
Slice the tuna as thinly as possible, aiming for about 1/4-inch-thick slices. Using a sharp knife helps achieve clean, even slices that enhance the dish’s presentation and texture.
more raw fish and seafood recipes
- Fish Carpaccio Recipe
- Ultimate Salmon Poke Bowl
- Salmon Carpaccio
- Salmon Sashimi
- Salmon Ceviche
- Mango Ceviche
- Brioche Salmon Tartare capanes
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The flavors were so clean and balanced. That ponzu sauce is gold—I’ve already used it on grilled salmon too!
Yes, Mia! That sauce is a secret weapon—I use it on everything too. Thanks for the lovely feedback!
How long can the ponzu be stored in the fridge if I make extra?
Great question! It’ll keep for up to a week, maybe even longer if all your ingredients are fresh. Just give it a stir before using.
My husband and I made this for date night—dim lights, a little jazz, and this tuna. Honestly felt like Nobu came to us!
Laila that sounds like such a vibe! Love that you created a whole experience around it. That’s the best kind of cooking.
Is it okay to use frozen sushi-grade tuna if I can’t get fresh?
Absolutely, Sara! Just make sure it’s labeled sushi-grade and fully thaw it in the fridge before slicing. Works beautifully.
I’ve never made sashimi at home before, but this was surprisingly easy and really elegant. Felt like a proper chef!
You are a proper chef now, Julian ? So glad it turned out great for you!