Torched Yellowtail Recipe
shishito pepper aioli, sushi rice, eel sauce, avocado, crispy wonton shreds & chili oil
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Ingredients
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For the Sushi Rice
For the Shishito Pepper Aioli
For the Toppings
Method
Preparing the Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce to a simmer and cover for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice while fanning it to cool.
Making the Shishito Pepper Aioli
- 4
- 5
Blend the Aioli
In a blender, combine charred shishito peppers, mayonnaise, lemon juice, minced garlic, and salt. Blend until smooth, adjusting seasoning as needed.
Assembling the Dish
- 6
Prepare the Yellowtail
If using a whole fillet, slice the yellowtail into thin sashimi-style pieces.
- 7
Prepare the Avocado
Slice the avocado into thin wedges.
- 8
- 9
Add Finishing Touches
Drizzle the shishito pepper aioli over the top, sprinkle with crispy wonton shreds, and finish with a drizzle of chili oil.