Our version of Nobu's New Style Sashimi may not look as beautiful as the famous restaurant dish, but we sure do love it! The first time we made it, we quickly gobbled it up and immediately talked about making it again. It's such a delicious and simple salmon sashimi dish to make home. And, of course, it's low in carbs.
Nobo's New Style Sashimi may seem like a complicated dish, but it's super easy and quick to make. It took us about 15 minutes to make, and if we can make it, most anyone certainly can!
In case you're not familiar it, Nobu is a renowned Japanese restaurant and hotel chain created by chef Nobu Matsuisa (and funded by Robert De Niro and a few other notable people). This dish, which is a favorite of Leonardo DiCaprio, was created by Nobu when, one day, a customer declined white fish sashimi since she couldn't eat raw fish. Since Nobu didn't want the dish to go to waste, he poured hot olive oil over the top to partially cook and sear the fish. At that point, the customer ate it and cleaned "every scrap" off her plate.
This recipe can be found in "Nobu: The Cookbook". There are many amazing and simple recipes in this cookbook, so you be sure to check it out if you like this dish.
Nobu's New Style Sashimi is full of umami flavor -- thanks to the combination of tamari (or soy sauce), sesame oil, olive oil and yozu juice (we simply used meyer lemon juice), which is poured over the top of the salmon. The olive and sesame oil are heated to sear and partially cook the fish. The salmon is also topped with minced garlic, julienned ginger, chives and sesame seeds. The original recipe calls for red snapper fillet, but we chose to replace that with salmon sashimi. We simply prefer salmon, and chose to purchase it already sliced (making it easier on us!).
However, to make the dish truly amazing amazing, you have to start with the best sushi-grade salmon you can get. We bought thinly sliced salmon sashimi from one of the best fish shops in Seattle: Seattle Fish Guys. The salmon sashimi there is amazing -- it just melts in your mouth. Therefore, if you're making this recipe, it's critical to get the best sushi-grade salmon you can get your hands on -- it makes all the difference.
Unfortunately, we haven't ate at Nobu the restaurant yet. But, we hope to someday make it to one of the locations. Maybe the next time we're in Southern California or Oahu. We would love to hear if you ate there and what you thought!
This recipe for New Style Sashimi involves minimal adaptations to the original Nobu recipe. These adaptations include replacing the red snapper filet with sushi-grade salmon sashimi, nixing the the carrot garnish, and making chives optional. We also replace the yozu juice with lemon juice since it's much easier to get.
Here are the ingredients you'll need for making this dish:
- 18 ounces sushi-grade salmon sashimi, thinly sliced: it's important to purchase the best sushi-grade salmon you can get your hands on. We ask the fish shop to thinly slice 18 ounces of salmon for us -- just to make it simple.
- 1 teaspoon garlic, minced: you'll want to finely mince the garlic, which you'll directly spread on top of the salmon.
- 3 grams ginger, julienned: we slice the ginger into very thin spears that are about the length of each sashimi (about an inch). We put one spear of ginger on top of each salmon piece.
- 2 teaspoons toasted sesame seeds: we love the flavor and texture the seeds add to the dish!
- 3 tablespoons tamari or soy sauce, plus 1 teaspoon: we prefer tamari sauce but you could use soy sauce if you prefer.
- 2 teaspoons sesame oil
- 6 tablespoons olive oil: just simple olive here -- it doesn't have to be extra-virgin.
- 1 tablespoon yozu juice or juice from a Meyer lemon, plus 1 teaspoon: we couldn't find yozu juice at our local store, so we simply use juice from a Meyer lemon.
- 3 grams chives (optional): we don't always include chives if we don't have on hand. It's a nice addition, but not mandatory. But if you do use, simply chop each chive about an inch in length to match the size of each sashimi.
Step to making it
Here are the steps to making this dish:
- Prepare the minced garlic and julienned ginger spears.
- In a small bowl, combine the tamari or soy sauce with the yozu or lemon juice and mix well. In another small bowl, combine olive and sesame oil and mix well.
- Place the sliced salmon sashimi on a large serving plate in a circular design.
- Evenly spread the minced garlic across the pieces of salmon.
- Place one ginger and chive spear (if using) on top of each piece of salmon.
- Sprinkle the sesame seeds across the salmon.
- Spoon the tamari or soy sauce mixture over the top of the salmon
- In a small pan over medium-high heat, heat the olive oil mixture until it just begins to smoke. Since I get nervous about overdoing it, I usually stop heating as soon as it reaches 300 degrees F. Immediately pour the mixture across the top of the salmon. When you pour the heated mixture over the salmon, you should hear it sizzle as it sears the salmon. Serve immediately.
Other Low-Carb and Keto Recipes
Here are some other low-carb and keto salmon recipes you may enjoy:
- Keto Spicy Soy Salmon: This 30-minute, spicy soy salmon is so flavorful and easy to make. The ingredients simply include soy sauce, fresh garlic, fresh ginger, sambal sauce and olive oil. To get the fullest flavor, the salmon is baked in foil and then broiled for a few minutes for a beautifully charred top.
- One-Pan Green Curry Salmon and Bok Choy: This 15-minute, one-pan keto green curry salmon and bok choy is a weeknight winner. Yes, it’s quick, easy, and uses just one pan. But, the combination of flavors in this dish — thanks to the green curry, coconut milk, salmon, bok choy and cashews — make it a real winner.
- Salmon & Asparagus Sheet Pan with Mustard Garlic Butter: Making dinner couldn’t get any easier than this salmon and asparagus sheet-pan meal, which takes just 20 minutes to make. Salmon and asparagus are a perfect pairing in this sheet-pan meal since they turn out tender and taste delicious when the mustard garlic butter melts over the top.
- 18 ounces sushi-grade salmon sashimi
- 1 teaspoon garlic, minced
- 3 grams ginger, julienned and cut into 1-inch spears
- 2 teaspoons toasted sesame seeds
- 3 tablespoons tamari or soy sauce, PLUS 1 teaspoon
- 2 teaspoons sesame oil
- 6 tablespoons olive oil
- 1 tablespoon yozu juice or juice from a Meyer lemon, PLUS 1 teaspoon
- 3 grams chives (optional), chopped into 1-inch pieces
- Prepare the ingredients: Prepare the minced garlic and julienned ginger spears as indicated. In a small bowl, combine the tamari or soy sauce with the yozu or lemon juice and mix well. In another small bowl, combine olive and sesame oil and mix well.
- Prepare the sashimi: Place the sliced salmon sashimi on a large serving plate in a circular design. Evenly spread the minced garlic across the pieces of salmon. Place one ginger and chive spear (if using) on top of each piece of salmon. Sprinkle the sesame seeds across the salmon. Spoon the tamari or soy sauce mixture over the top of the salmon.
- Finish and serve: In a small pan over medium-high heat, heat the olive oil mixture until it just begins to smoke or to roughly 300 degrees F. Immediately drizzle the mixture across the top of the salmon and serve immediately.
- Nutrition information includes chives, an optional ingredient.
- Based on our measurements approximately 40% of the olive oil, soy sauce, sesame oil and lemon juice is consumed with the meal and the remainder remains on the plate. These ingredients were reduced to 40% of amount specific in the recipe for purposes of estimating the nutrition information.
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Amount Per Serving Calories 728.0Total Fat 54.4gSaturated Fat 10.7gCholesterol 140.3mgSodium 344.2mgCarbohydrates 2.3gNet Carbohydrates 1.8gFiber 0.5gSugar 0.2gProtein 53.1g