This dish is inspired by "New Style Sashimi" from the Nobu restaurant!

Nobu is a famous restaurant chain founded by the Japanese celebrity chef Nobuyuki Matsuhisa and his actor friend Robert de Niro.

It is said that the New Style Sashimi dish came about when a restaurant guest returned a plate of sashimi because he didn't like raw fish. Nobu's solution was to pour hot oil over the salmon, making the fish appear a little more cooked. 😊 The salmon slices are topped with sesame seeds, pressed garlic, grated ginger, and chives. The sauce consists of soy sauce, olive oil, and sesame oil, mixed with yuzu juice. Yuzu is an Asian citrus fruit, but it is perfectly fine to use orange juice and a bit of pressed lime instead. The orange juice doesn't blend with the soy sauce, giving the sauce a stylish, marbled appearance.

In the restaurant, this dish is presented as a flower, with elongated salmon slices and chives arranged in a circle on the plate. However, it's also possible to lay smaller salmon slices in an overlapping pattern, as I have done here.
 

A flavorful and elegant sashimi dish, which is easy to make!

The recipe yields 4 servings.

Ingredients:

♥ 400 g raw salmon (sashimi quality, see tips)
♥ 2 tbsp sesame seeds (white and black)
♥ 2 tsp pressed garlic
♥ 1 tsp finely grated fresh ginger
♥ fresh chives

Sauce: 
♥ 1 dl soy sauce
♥ 0.5 dl sesame oil
♥ 0.5 dl olive oil
♥ 0.5 dl orange juice
♥ 0.5 lime

Serving: 
♥ 1 dl pickled ginger 
♥ 1 dl soy sauce
♥ 0.5 chili

Instructions:

Cut the salmon into thin slices (see tips).

Arrange the salmon slices on a dish with edges as I have done here, or in circles on 4 plates.

Sprinkle white and black sesame seeds.
 

Put soy sauce, olive oil, and sesame oil in a small saucepan. Heat until the mixture becomes really hot.
 

Pour the hot sauce over the fish (it will sizzle a bit).
 

Add pressed garlic and grated ginger paste to the salmon. Garnish with chives.
 

Then pour orange juice and pressed lime into the soy sauce. The orange juice doesn't blend with the soy sauce, giving the sauce a cool appearance!  😍
 

Provide a small bowl with pickled ginger and a small bowl with soy sauce and thin slices of chili. Serve immediately!
 

Tips:

♥ It's important that you use salmon of sashimi quality, which means it can be prepared straight from the package. I use the back loin of the salmon.

♥ To make it easier to slice the salmon into thin pieces, it's a good idea to put it in the freezer for 30 minutes first. It becomes firmer and easier to slice.

♥ If you can find yuzu juice, feel free to use this instead of orange juice.

♥ The dish should be served freshly made.

♥ See also Classic salmon sashimi, Sashimi with mango and avocado and Sashimi salad with avocado and wasabi cream.
 

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