There is a lot of debate the that fresher the fish the better the sashimi.  Many chefs hold that the flesh of fresh just-killed fish is too “tight” and it benefits from a day of rest, but it should never be soggy or limp.

From Nobu’s cookbook

Yield: 4 – 5 people


  • 8 – 12 oz. Sashimi (Atlantic Salmon, Red Snapper or your favorite fish for sushi)
  • 2 Tablespoons Minced Garlic
  • Julienne fresh Ginger
  • Julienne Scallion
  • 12 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Sesame Oil
  • 4 Tablespoons Soy Sauce
  • 4 Tablespoons Yuzu Juice
  • 2 Tablespoons White Sesame Seed

Cut the fish fillet into paper-thin slices. Fan out the slices in a circle over 4 dinner plates. Scatter some of the minced garlic and some of the ginger and scallion julienne over the fish; sprinkle with the sesame seeds. Sprinkle on the soy sauce and yuzu juice.

Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.