How to Make NEW STYLE SASHIMI – Hamachi Carpaccio with The Sushi Man

Fresh sashimi topped with some garlic, ginger, and scallions. Drizzled with some citrus soy sauce and then seared using smoking hot olive and sesame oil. Sounds good? Well then you’re at the right place. Because that is exactly what I’m showing you how to make in this video. It’s a dish that was invented by the famous sushi chef, Nobu and has become an extremely popular menu item served around the world. And not just at his restaurants but countless other sushi bars making their own version of it. Some may call it carpaccio, crudo, or what Nobu named it, New Style Sashimi. It’s a fancy dish that will for sure impress your friends, family, or whoever you’re making it for. And the best part, it’s very simple to make. Enjoy!

🍣 WHAT’S IN THIS VIDEO:
00:00 Intro
00:41 History
01:31 Ingredients
02:25 Preparation
05:46 Making New Style Sashimi

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Jun Nakajima, CHEF AND FOUNDER

Raised in a restaurant household, Jun’s love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.

Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.

He has traveled around the globe to try different styles of sushi, most importantly to Japan.

After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.

He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he’s ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

What’s up guys, Jun with The Sushi Man here and  in this video, I’m going to teach you how to make   my version of the famous new-style sashimi  created by Matsuhisa Nobuyuki, better known   as Nobu. And if you’re not familiar with that  name, well you’re missing out. Nobu is one of,  

If not the most famous and successful  sushi chefs of our time. Not only does   he have countless restaurants across the  globe but also high-end hotels that take   hospitality to another level. And the new-style  sashimi is one of his signature dishes that you  

Can find at all of his restaurants. And for a  very good reason, it’s just really darn good.  Alright, now let’s get right into it! So let me start off with a bit of history behind this. Back in the 80’s at one of  Nobu’s first restaurants, he served a customer a  

Plate of flounder sashimi. And the customer  didn’t eat a single piece and sent it back,   saying she couldn’t eat raw fish, which in those  days was a very common thing. But rather than just   tossing it or offering something else, Nobu came  up with a really creative solution. And that was  

To sear the fish with hot olive oil and drizzle it  with some citrus soy sauce. The customer ended up   eating the entire plate and absolutely loved it.  And that is how the new-style sashimi was born.  Nowadays it’s become such a well-known and  popular sashimi dish that sushi restaurants  

All around the world are serving it,  or at least their variation of it.  And that’s what this recipe is. It’s inspired by  Nobu’s iconic dish but with some slight tweaks.   And that’s the best part of it all, you can easily  change the recipe to fit your personal preference. 

Alright, now let’s move on to our ingredients. The most important ingredient we need is the fish, obviously. I usually like to use either hamachi  or salmon, but you can use other fish like tai,   hirame, or even other protein like  thin sliced beef. Just make sure  

It’s fresh and quote unquote, sashimi grade I have about a pound of hamachi here that I’ll   be slicing into thin sashimi pieces. And we’ll be  using about a third to about half a pound total  Okay next we have two cloves of  garlic that we’ll be mincing. 

And then about an inch piece of fresh ginger. And then two to three green onions.  Next we’ll need some ponzu,  about two tablespoons of it.  And then for the oil mix we’re going to  be using four teaspoons of olive oil,  

And then one teaspoon of sesame oil. And that’s it. Now optionally you can sprinkle   some toasted sesame seeds on top, add a little  bit of microgreens, lemon slices, I mean you can   do whatever you want really. But this is pretty  standard and everything that we’ll be using today. 

Okay, now let’s get into our prep. Alright, first let’s cut up our garlic, ginger, and green onions. So I’m going to start off with the garlic. And basically we’re just going to mince these up. Okay, now I’m going to peel the ginger really quick.

And then we want to julienne slice this, which is when we cut it into thin strips. Alright, next we have our green onion,   and these have been cleaned already. Now  there’s a few different ways you can cut this;   you can slice them into smaller pieces  by cutting crosswise or make them longer,  

Which looks a bit nicer for this. And we’re  only going to be using the green parts.  So first let’s cut off this white part. And then we’re going to cut this at an   angle so that the pieces are about two inches  in length. And we basically want to slice this  

As thin as we can, watch. Okay now we’re going to give this a little ice bath. Now I’m just going to dump it right in there.  And then we’re going to let  this soak for a few minutes. 

Now while we wait for the green onions, let’s  cut our hamachi. And I’ll be using my sujihiki   here since it’s a better knife to cut fish. And we want to cut this into slightly thinner pieces, we call this style sogizukuri and  it’s a typical method for nigirizushi and  

Sometimes for sashimi as well. And we always want to cut against   the grain. Now I plan to make a more detailed  video on how to cut fish for sushi and sashimi   but for now just remember to always cut  against the grain, meaning the lines on the  

Fish and the blade needs to make an “X”. Okay so starting from the tail end here,   we’re going to cut slices that are about a  quarter inch or so to about a tad bit thinner.  And this very end piece I usually just  save for like a roll or something. 

Alright, I’m going to leave  this off to the side for now.  Okay, now let’s take out the green onion and  we’re going to dry them with a paper towel.  And that’s how you make green onion curls, just  a little fancier than your regular diced up ones. 

But anyways, now we’re ready  to make our new-style sashimi.  So first, let’s start heating our oil. So add both oils in a small pot or pan.  And then we’ll turn this onto  about medium, medium-high.  And this will take about three to four  minutes or so but basically we want to  

Heat it up where it’s smoking hot, like  literally it needs to start smoking. And   of course, keep an eye on it and be very careful. Alright now we’ll start plating the dish and I’m   using this long rectangular plate, but you can use  a round one, square one, whatever you have. Just  

Make sure it’s made from a heat-safe material. So first the hamachi.  And try to place it nice and evenly  so that it looks professional.  Okay next we’ll add the minced garlic on top. And then a few slices of ginger on each piece.

And then top it off with a  little bit of green onion.  And now we’ll drizzle our ponzu right on there. Alright now you see how the oil is smoking. This is when you know it’s about ready. And we’re just  going to carefully spoon or ladle this onto here. 

So turn the heat off and then we’re going to  immediately pour some of this on here. And you’ll   hear it sizzle and start to sear the hamachi. And that is it ladies and gentlemen! It’s such a simple yet elegant dish, credit to Nobu for  inventing it, especially back in that time. Now  

Again, you can use a different fish and change  out any of the toppings to your own preference.   Another great addition to this is some jalapeno  slices, which goes so well with the hamachi.   Though I usually skip it when I make this at  home since my son can’t really eat spicy things  

Yet but it’s definitely one you should try. And if you enjoy recipes like this and want   to learn more about sushi and Japanese  cuisine, be sure to check out my book:   How to Make Sushi at Home – A Fundamental Guide  for Beginners and Beyond. I go over everything you  

Need to know to become a professional sushi chef  which includes how to source high quality seafood,   what are the right tools, how to cut fish  properly for different types of sushi,   step-by-step recipes, even how to pair sushi with  your favorite drink. So if that sounds interesting  

To you, then check out the links below. And now that you know how to make this fancy sashimi dish, get even  fancier by learning how to make a   caterpillar roll with the video right over here. Alright, thanks for watching and as always, feel  

Free to leave any questions or comments below. I’ll see you on the next one, arigato gozaimasu!