Yellowtail Specialty Sashimi Recipe

Prepare fish

Keep the yellowtail cold until ready. Using a very sharp sashimi or fillet knife, cut the yellowtail into 12 even slices about 1/4-inch thick and 2–3 inches long. Arrange slices on a chilled platter in a single layer with a little space between pieces.

Season fish

Lightly sprinkle the kosher salt evenly over the sliced yellowtail (about 1/2 tsp total). Allow to rest 1–2 minutes to round the flavor, then blot any excess moisture with a paper towel.

Prepare scallions

Trim and discard the root ends of the scallions. Thinly slice scallions on the diagonal into very fine (1/8-inch) bias slices. Reserve half for direct garnish and the other half to fold into the temaki sauce if you like small onion bits in the sauce.

Garnish assembly

Place a small pinch (about 1/4 tsp) of yuzu kosho on each yellowtail slice, either at one end or as a tiny dot in the center. Top each slice with a few thin scallion slices. Sprinkle toasted sesame seeds lightly over the platter. Add a cilantro leaf or shiso leaf to alternate pieces for color and aroma.

Whisk the temaki sauce: in a small bowl combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp rice vinegar, 1/2 tsp toasted sesame oil, 1/2 tsp freshly grated ginger, 1/4 tsp minced garlic, and 1/2 tsp honey. Whisk until honey dissolves. If you want heat, whisk in 1/2 tsp chili oil or chili crisp. Taste and adjust: add a splash more mirin for sweetness, more rice vinegar for acidity, or a few drops of lime/yuzu juice to brighten.

Optional scallion in sauce: stir in the reserved thinly sliced scallions (from garnish prep) if you prefer small scallion pieces in the sauce. Let the sauce rest at room temperature for 5 minutes to meld flavors.

Sauce consistency: if the sauce seems too salty or strong, whisk in an additional 1/2 tsp of water or 1/2 tsp of neutral oil to soften the edge; the goal is a balanced, slightly viscous dipping/tempering sauce that complements rather than overpowers the yellowtail.

Final flavor lift: right before serving, brush or lightly drizzle 1/2 tsp lime or yuzu juice across the yellowtail pieces (use a spoon to scatter evenly) and—if desired—very lightly drizzle 1/2 tsp neutral oil to add sheen and mouthfeel.

Plate and serve: place the sliced yellowtail on a chilled platter with microgreens or shiso leaves interspersed. Spoon the temaki sauce into a small communal dipping bowl or into individual drops placed near each piece. Serve immediately with pickled ginger on the side. Advise diners to take a slice, brush or dip lightly in temaki sauce, enjoy with the scallion and yuzu kosho garnish.

Storage and safety: sashimi is best eaten same day. Keep unused yellowtail chilled at <40°F (4°C) and consume within 24 hours. Discard if it develops off-odors or sliminess.