Truffled Yellowtail Recipe

Prepare sushi rice

Rinse the short-grain sushi rice under cold water until the water runs clear. Drain and place in a small pot with 1.1 cups water. Cover, bring to a gentle boil, then reduce heat to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

While rice rests, heat rice vinegar, sugar, and 1/2 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves (do not boil). Let cool slightly.

Transfer rice to a shallow wooden or plastic bowl. Gently fold in the sushi vinegar mixture with a rice paddle or spatula, fanning the rice to cool it to room temperature (or slightly warm). Cover with a damp towel and keep at room temperature while assembling.

Slice the yellowtail

Pat the yellowtail fillet dry with paper towels. Using a very sharp knife, slice the fillet on a slight bias into 10–12 thin sashimi slices, each about 3–4 mm thick and 6–8 cm long. Keep slices chilled on a plate over ice or in the refrigerator until ready to plate.

Make truffle dressing

In a small bowl combine 1 tablespoon light soy sauce, 1/2 tablespoon mirin, 1/2 teaspoon fresh lemon juice, and 1 teaspoon white truffle oil. If using yuzu kosho, whisk in 1/4 tsp for a spicy citrus note. Taste and adjust: the dressing should be balanced—salty, slightly sweet, and aromatic with truffle. Reserve.

Shave or thinly slice the fresh black truffle as thin as possible (use a truffle slicer or very sharp knife). Keep truffle slices separated and ready to top each piece of fish.

Mix 1/4 tsp truffle salt (or fine sea salt) with the 1 tsp wasabi paste if you prefer a wasabi-salted accent; alternatively reserve wasabi as a dab on the side.

Toss the microgreens lightly with a drop of sesame oil (optional) and a tiny pinch of the black sesame seeds to dress them very lightly; keep separate from fish to maintain delicate texture.

Plate the yellowtail

Lay out 10 sashimi slices evenly across chilled plates or a single long serving board. Lightly brush or spoon a few drops (about 1/4 tsp per slice) of the truffle dressing onto each slice so it is glossy but not saturated.

Place one very thin shave of fresh black truffle atop each slice of yellowtail. If fresh truffle is limited, place shavings on every other slice.

Sprinkle the thinly sliced scallion (scant 1⁄4 tsp per slice distributed) and a few toasted black sesame seeds over the fish for contrast.

Add a small cluster of microgreens to one side of each portion and a small mound (about 1–2 tsp) of pickled ginger on the plate as palate cleanser.

Optionally, finish with a hairline drizzle (no more than 1/4 tsp total) of additional white truffle oil over the ensemble for heightened aroma. Serve immediately with a small dab of wasabi on the side.