Yellowtail Sashimi Recipe

Inspect and chill

Keep the sashimi-grade yellowtail cold until ready. Pat the fillet dry with paper towels and place on a clean cutting board. Confirm the flesh is firm and free of any bones; use tweezers to remove any pin bones if present.

Slice the fish

Using a very sharp, long sashimi or slicing knife, cut the yellowtail into 1/4-inch to 3/8-inch thick slices against the grain. Aim for uniform slices approximately 2.5–3 inches long. Wipe the knife clean between passes with a damp cloth to maintain clean cuts. Arrange slices in a single layer on a chilled serving plate, slightly overlapping if desired.

Prepare jalapeño

Cut off the stem of the jalapeño, slice in half lengthwise, and remove seeds if you want less heat. Very thinly slice the jalapeño into rounds (use a mandoline or sharp knife). Reserve a few slices for garnish and finely mince 1–2 slices to mix into the sauce or sprinkle over the fish to taste.

Finish plating

Scatter microgreens or mizuna on the plate if using. Place the yellowtail slices over or beside the greens. Lightly season the fish with a pinch of sea salt and a whisper of freshly ground black pepper. If using, sprinkle toasted sesame seeds evenly over the slices. Zest a little lime over the fish and lightly squeeze the reserved half lime over the top (optional and to taste).

Make the ponzu: in a small bowl, whisk together soy sauce, yuzu (or lemon + lime) juice, mirin, rice vinegar, cooled dashi, and granulated sugar until sugar dissolves. Taste and adjust balance: it should be salty-acidic with a slight sweetness. If too sharp, add an extra 1/2 teaspoon mirin or a drop of oil to round flavors. Strain the mixture through a fine-mesh sieve if you used fresh citrus with pulp.

Add jalapeño: stir in the minced jalapeño slices to the ponzu to infuse mild heat. Let the sauce rest 5–10 minutes at room temperature to allow flavors to meld; chill briefly if you prefer the sauce cold.

Dress the sashimi: either lightly spoon 1/2 to 1 tablespoon of ponzu over each yellowtail slice immediately before serving, or serve the ponzu in a small dipping bowl alongside so guests can dip. Drizzle the reserved 1/2 teaspoon oil over the plated fish if you used it, to add sheen and mouthfeel.

Garnish and serve: top with the reserved thin jalapeño rounds and a final sprinkle of toasted sesame seeds. Serve immediately with picks or chopsticks. Keeps best eaten within 30 minutes of plating while fish is chilled and fresh.