Name: How to Slice Yellowtail Sashimi and Make a Classic Tamari Citrus Wasabi Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: Fresh Yellowtail for Sashimi; Organic Extra Virgin Olive Oil; Tamari or Soy Sauce; Torpedo onion; Lime or Ponzu; Water; Maple sugar; Fresh basil leaves

Master the Art of Slicing Yellowtail for Mouthwatering Sashimi Creations.

How to Slice Yellowtail Sashimi and Make a Classic Tamari Citrus Wasabi Sauce

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Prep Time

5 minutes

Cook Time

0 minutes

Join us in this new recipe where we dive into the delicate art of slicing Yellowtail sashimi, paired with a classic Tamari citrus wasabi sauce. Discover the nuances of cutting against the grain, achieving the ideal thickness for sashimi, and crafting a simple yet delicious sauce that enhances the natural flavors of the fish.

🐟 What You'll Learn:

Techniques for slicing sashimi with the right thickness and precision.

A simple recipe for Tamari citrus wasabi sauce to complement your Yellowtail sashimi.

Image of How to Slice Yellowtail Sashimi and Make a Classic Tamari Citrus Wasabi Sauce

Ingredients

Fresh Yellowtail for Sashimi
Organic Extra Virgin Olive Oil
Tamari or Soy Sauce
Torpedo onion
Lime or Ponzu
Water
Maple sugar
Fresh basil leaves

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Directions

Defrost Yellowtail in the refrigerator overnight wrapped in paper towels or tuna paper. Change towels as need when saturated. Once deformed, take the Yellowtail out of the fridge and throughly pat it dry.
Remove the Skin: Locate the bloodline and cut diagonally to remove with the skin in one piece.
Identify the striation of the sinew and determine the direction for slicing perpendicular to the sinew to shorten the length of individual muscle fibers for optimal “mouth feel”. Because yellowtail are firmer fish with more muscle fiber than King Salmon for example, we aim to slice thinner than we would with Salmon. Consider the size and thickness of each slice as optimized to melt in your mouth, not requiring excessive chewing.
Set each slice of the (sliced against the grain) aside in an orderly fashion either on your cutting board or directly on the plate.
Prepare the sauce by mixing tamari, torpedo onion, lime juice, water, and maple sugar.
Pour the sauce on the bottom of the plate.
Arrange the sashimi slices on top of the sauce.
Garnish with fresh basil from the garden.