Homemade Nobu-Style Yellowtail with Jalapeño

Prepare the Yuzu-Soy Dressing: In a small bowl, whisk together the low-sodium soy sauce, yuzu juice (or lemon juice/orange zest substitute), mirin, and minced garlic until well combined. Taste and adjust for desired balance of salty, sweet, and tangy.

Slice the Yellowtail: Ensure your sashimi-grade yellowtail fillet is very cold, as this makes it easier to slice. Using a very sharp knife, slice the yellowtail against the grain into thin, uniform pieces, about 1/8 to 1/4 inch thick. Aim for about 12-16 slices.

Arrange the Dish: Neatly arrange the yellowtail slices in a single layer on a serving platter. You can overlap them slightly for an elegant presentation.

Add Jalapeño: Place one thin slice of jalapeño on top of each yellowtail piece.

Dress and Garnish: Drizzle the prepared yuzu-soy dressing evenly over the yellowtail and jalapeño slices. Finish by drizzling the extra virgin olive oil over the fish. Garnish with fresh cilantro leaves, if using.

Serve Immediately: This dish is best enjoyed immediately after preparation to ensure the freshest taste and texture.