Fiesta Sashimi Recipe
6 pieces of thinly sliced yellowtail and jalapeno in a bed of yuzu sauce and zing of sriracha.
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Ingredients
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Sashimi Ingredients
Yuzu Sauce Ingredients
Sriracha Drizzle Ingredients
Method
Sashimi Preparation
- 1
Slice the Yellowtail
Carefully slice the yellowtail fish into 6 thin pieces using a sharp sushi knife. Ensure the slices are about 1/4 inch thick for optimal texture and presentation.
- 2
Prepare the Jalapeno
Thinly slice the jalapeno into rings. If you prefer less heat, remove the seeds before slicing.
Yuzu Sauce Preparation
- 3
Mix the Sauce
In a small bowl, combine yuzu juice, soy sauce, mirin, and sesame oil. Whisk together until well blended.
Assembly
- 4
Plate the Sashimi
Arrange the sliced yellowtail pieces in a circular pattern on a serving plate.
- 5
Add Jalapeno
Place the jalapeno rings atop the yellowtail slices for garnish and added flavor.
- 6
Drizzle the Sauce
Pour the yuzu sauce over the sashimi, ensuring each piece is lightly coated.
- 7
Finish with Sriracha
Drizzle sriracha sauce over the top according to your desired level of spiciness.
