There’s something wonderfully refreshing about a culinary adventure that transports you to a high-end sushi bar, and that’s exactly what my Nobu-Style Sashimi Spoons offer. These little bites of elegance are not just a feast for the eyes but also a zesty explosion of flavors that take minimal effort to create.
I stumbled upon this recipe during a cherished night with friends, where we aimed to impress with gourmet treats yet keep things simple. As I plated these delicate sashimi morsels, I was instantly captivated by the vibrant colors and the tantalizing scents of yuzu and sesame wafting through the air. The best part? You don’t need to be a seasoned chef to nail this impressive dish!
Ideal for a special gathering or a cozy dinner at home, these sashimi spoons bring sophistication to your table while being surprisingly easy to prepare. Join me as we dive into the world of fresh fish and flavorful sauces, crafting a dish that guarantees to wow your guests and redefine your dining experience!
Why are Nobu-Style Sashimi Spoons a Must-Try?
Elevated presentation: These delightful morsels are served on elegant spoons, making them perfect for impressing guests at any gathering.
Bursting with flavor: A delicious blend of yuzu, miso, and fresh seafood creates a tantalizing experience unlike any takeout.
Quick prep time: With just 30 minutes to whip these up, you can serve gourmet sushi without the long wait of a restaurant.
Versatile and customizable: Feel free to mix and match your favorite fish or garnishes, making each serving your own creation!
Impressive yet easy: You don’t need culinary training to master this recipe, leaving you free to enjoy your time with loved ones.
Nobu-Style Sashimi Spoons Ingredients
For the Matsuhisa Dressing
• Minced white onion – adds a fresh, zesty flavor base.
• Soy sauce – the backbone of umami in this dressing.
• Rice vinegar – balances sweetness with its acidity.
• Dry mustard (preferably Wagarashi) – adds depth and a subtle kick.
• Water – helps to dilute the dressing for the perfect consistency.
• Grapeseed oil – a light oil that enhances flavor without overpowering.
• Toasted sesame oil – imparts a rich, nutty aroma to the dressing.
For the Yuzu Soy Sauce
• Yuzu citrus juice – offers a bright, citrusy zing that elevates the dish.
• Soy sauce – intensifies the overall flavor profile beautifully.
• Olive oil – lends a smooth, rich finish to the sauce.
For the Nobu-Style Saikyo Miso
• Sake – brings a warm, sweet flavor that complements the miso.
• Mirin – adds a hint of sweetness, balancing out the savoriness.
• White miso paste – key ingredient for a savory, creamy base.
• Granulated sugar – enhances the flavor and helps dissolve the miso.
For the Fish
• Tuna fillet – the star of the show, rich and buttery when perfectly seared.
• Kosher salt – essential for seasoning and enhancing flavors.
• Freshly ground black pepper – for a dash of warmth.
• Ice water – used to quickly cool the seared tuna while maintaining texture.
• Salmon fillet – offers a tender and slightly sweet profile.
• Yellowtail fillet – adds richness with its delicate texture.
• Fluke fillet – a mild fish that complements the other flavors nicely.
These Nobu-Style Sashimi Spoons bring an exquisite touch to your table, promising an unforgettable experience for your taste buds with every delightful bite!
How to Make Nobu-Style Sashimi Spoons
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Prepare the Matsuhisa Dressing: In a medium bowl, combine minced white onion, soy sauce, rice vinegar, dry mustard, and water. Whisk until the salt dissolves completely, then add grapeseed and toasted sesame oils, mixing until wonderfully blended.
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Make the Yuzu Soy Sauce: In another medium bowl, combine yuzu citrus juice, soy sauce, and olive oil. Mix well using a spoon until all ingredients harmoniously meld together.
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Create the Yuzu Olive Oil: For a flavorful finish, in a small bowl, mix yuzu citrus juice with olive oil. Stir well to create a vibrant, citrusy drizzle that enhances your sashimi.
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Cook the Nobu-Style Saikyo Miso: In a medium saucepan, bring sake and mirin to a boil over high heat. Boil for 20 minutes to evaporate the alcohol. Lower the heat, stir in the miso paste until dissolved, then add sugar, continually stirring until completely dissolved. Remove from heat and allow to cool to room temperature.
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Combine for the Karashi Sumiso: In a medium bowl, blend the cooled Nobu-Style Saikyo Miso with the elements needed for your Karashi Sumiso until everything is beautifully incorporated.
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Sear the Tuna Tataki: Season the tuna fillet with kosher salt and black pepper. Heat olive oil in a medium skillet over high heat and sear the tuna for just 5 seconds on each side. Quickly plunge it into ice water for 10 seconds, then pat dry.
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Slice the Sashimi: On a clean surface, diagonally slice the seared tuna fillet into 10 thin, rectangular slices about 3-inches by 1 inch and 1/4 inch thick. Use the same technique to slice the salmon, yellowtail, and fluke for optimal presentation.
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Assemble the Spoons: Take a slice of fish and loosely roll it, then drizzle half a teaspoon of your chosen sauce over it. Place it on a ceramic appetizer spoon or a serving plate, and repeat with the remaining sashimi. Serve immediately for a fresh and delightful experience!
Optional: Garnish with finely chopped green onions for an added burst of freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Nobu-Style Sashimi Spoons
Fridge: Store any leftovers in an airtight container for up to 2 days to keep the freshness intact. Avoid stacking the fish slices to prevent squishing.
Freezer: While sashimi is best enjoyed fresh, you can freeze the unused fish fillets wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months.
Reheating: When ready to enjoy, gently thaw the fish in the fridge overnight. Reheat in a pan briefly over low heat to warm, without cooking further, to maintain tenderness.
Serving Tip: Always serve sashimi cold for the best flavor, ensuring those vibrant tastes of yuzu and sesame shine through.
Tips for the Best Nobu-Style Sashimi Spoons
Fresh Fish Matters: Use the freshest fish available; it truly makes a difference in the flavor and texture of your Nobu-Style Sashimi Spoons.
Proper Searing Technique: Don’t over-sear the tuna! Just a quick 5 seconds per side is ideal. This ensures a beautifully tender center.
Slice with Care: For even slices, use a sharp knife and let the blade glide gently through the fish. Press the fillet lightly for steady control.
Chill the Fish: Cool the seared fish in ice water to maintain its perfectly tender texture. This step elevates the overall experience!
Customize Your Sauce: Feel free to adjust the flavors in your matsuhisa dressing or yuzu soy sauce according to your taste preferences for a personal touch.
Nobu-Style Sashimi Spoons Variations
Feel free to experiment with these delightful twists, adding your unique touch to each bite!
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Vegetarian: Swap out the seafood for marinated grilled vegetables like eggplant or zucchini, dazzling with flavors and textures.
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Citrus Infusion: Add a splash of lime or grapefruit juice alongside the yuzu for an extra zesty kick that wakes up the palate.
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Spice it Up: Incorporate slices of jalapeño or a dash of chili oil for a lovely heat that contrasts beautifully with the rich fish flavors.
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Miso Magic: Replace the white miso paste with red miso for a bolder, more robust flavor profile that still pairs deliciously with the fish.
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Nutty Crunch: Top each spoon with crushed peanuts or toasted sesame seeds, adding a delightful crunchy texture to every delectable bite.
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Herb Zing: Garnish with microgreens or fresh herbs like cilantro or basil to introduce a fresh, fragrant element that elevates the dish further.
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Avocado Delight: Add thin slices of ripe avocado atop the fish before drizzling your sauce, blending a creamy element that contrasts the firm texture of sashimi.
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Fruit Pairing: Try garnishing with fresh mango or kiwi slices for a sweet fruity complement that rounds out the savory aspect beautifully!
What to Serve with Nobu-Style Sashimi Spoons?
Elevate your culinary affair with delightful accompaniments that perfectly complement the elegance of these sashimi bites.
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Crispy Seaweed Salad: Offers a delightful crunch and briny flavor that contrasts beautifully with the silky sashimi. It’s light yet satisfying, making it a perfect starter.
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Miso Soup: A warm, umami-rich soup that enhances the Japanese dining experience. Its savory warmth creates a lovely balance to the refreshing sashimi.
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Edamame Beans: Lightly salted and vibrant, these soybeans add a refreshing green element. They’re the perfect finger food to enjoy while mingling with guests.
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Sticky Rice: A subtle, chewy side that pairs perfectly, providing a satisfying base. Drizzle a touch of soy or yuzu sauce for an extra flavor kick.
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Pickled Ginger: This tangy condiment cleanses the palate between bites, making each morsel of sashimi feel fresh and bursting with flavor.
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Chilled Sake or Green Tea: Pair with a glass of sake for a traditional touch or opt for chilled green tea to keep the meal refreshing, complementing the fish beautifully.
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Fruit Sorbet: For dessert, a light lemon or yuzu sorbet offers a sweet, citrusy finish to cleanse your palate after the savory delights of the sashimi.
Make Ahead Options
These Nobu-Style Sashimi Spoons are fantastic for meal prep, allowing you to save valuable time during busy weeknights. You can prepare the Matsuhisa Dressing, Yuzu Soy Sauce, and Yuzu Olive Oil up to 24 hours in advance; simply refrigerate them in airtight containers to maintain their freshness. The sashimi can also be sliced ahead of time, but it’s best to do this within 3-6 hours of serving to ensure optimal texture and flavor. Once ready to serve, gently roll the fish slices with the sauce and present them on ceramic spoons for an elegant touch. With these prep tips, you’ll impress your guests with minimal effort while keeping everything just as delicious!
Nobu-Style Sashimi Spoons Recipe FAQs
What type of fish is best for sashimi?
Absolutely! For the best flavor and texture, make sure you’re using the freshest fish possible. Common choices include tuna, salmon, yellowtail, and fluke, as they have rich, buttery profiles that complement the sauces beautifully. Always seek out sushi-grade fish from a reputable market for safety.
How should I store leftovers?
Very! If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Make sure not to stack the fish slices to avoid squishing them together. The fresher, the better, so try to consume them as soon as possible for maximum flavor retention.
Can I freeze the sashimi fish?
Indeed! Wrap unused fish fillets tightly in plastic wrap and then place them in a freezer bag. They can stay in the freezer for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight. Once thawed, you can briefly warm them in a pan over low heat, being careful not to cook them!
Why did my fish turn out mushy?
Oh no! If your fish turned out mushy, it might be due to over-searing. A quick 5-second sear on each side is ideal. Additionally, make sure you’re using the freshest fish possible and that it has been properly stored. If the fish has dark spots or a slimy texture before cooking, it’s best not to use it.
Can pets eat sashimi?
I recommend caution! While some fish can be safe for pets in moderation, raw fish can be a risk due to parasites. It’s best to cook the fish thoroughly for your pets, or if you want to share, consider giving them small, thoroughly cooked pieces of fish without any sauces. Always consult your veterinarian before adding any new food to your pet’s diet.
What if I can’t find yuzu juice?
No worries at all! If you can’t find yuzu juice, you can substitute it with a mixture of lemon and lime juice to mimic the tartness and flavor profile. A 2-to-1 ratio of lemon juice to lime juice works wonders! Just remember that while it won’t be identical, it will still add a lovely citrusy zing to your sashimi spoons.
Nobu-Style Sashimi Spoons That Wow Your Dinner Guests
Ingredients
Equipment
Method
- Prepare the Matsuhisa Dressing: In a medium bowl, combine minced white onion, soy sauce, rice vinegar, dry mustard, and water. Whisk until the salt dissolves completely, then add grapeseed and toasted sesame oils, mixing until wonderfully blended.
- Make the Yuzu Soy Sauce: In another medium bowl, combine yuzu citrus juice, soy sauce, and olive oil. Mix well using a spoon until all ingredients harmoniously meld together.
- Create the Yuzu Olive Oil: In a small bowl, mix yuzu citrus juice with olive oil. Stir well to create a vibrant, citrusy drizzle.
- Cook the Nobu-Style Saikyo Miso: In a medium saucepan, bring sake and mirin to a boil over high heat. Boil for 20 minutes. Stir in miso paste until dissolved, then add sugar; stir until it dissolves. Allow to cool to room temperature.
- Combine for the Karashi Sumiso: In a medium bowl, blend the cooled Nobu-Style Saikyo Miso with the elements needed for your Karashi Sumiso.
- Sear the Tuna Tataki: Season the tuna fillet with kosher salt and black pepper. Heat olive oil in a skillet over high heat and sear the tuna for 5 seconds on each side. Plunge it into ice water for 10 seconds, then pat dry.
- Slice the Sashimi: On a clean surface, thinly slice the seared tuna fillet into 10 rectangular slices, repeating with the salmon, yellowtail, and fluke.
- Assemble the Spoons: Roll a slice of fish, drizzle sauce over it, and place it on a spoon or plate. Repeat for remaining sashimi. Serve immediately.