Nobu Yellowtail Jalapeno Recipe

Nobu Yellowtail Jalapeno Recipe

A few days ago, we went on a road trip that I still can’t stop thinking about. We had such a great time in Dallas, but the highlight was definitely our unforgettable dinner at Nobu. I had the most amazing Japanese-style martini alongside their famous Nobu Yellowtail Jalapeño—it was love at first bite!

When we got back from that trip, I gave myself a little challenge: to recreate some of their signature dishes at home. And guess what? I did it! I nailed their Nobu Yellowtail Jalapeño recipe. If you’re a fan of yellowtail sashimi, you’re going to love this. 

Today, I’m going to show you how to make this yellowtail platter with a tangy, delicious sauce that’s so easy to whip up. It tastes just as incredible as what you’d get at the restaurant. Every bite of that buttery yellowtail wrapped in the spicy, zesty sauce is pure heaven.

Trust me, you’ll thank yourself for making this at home—it’s gourmet goodness in every bite.

Nobu Yellowtail Jalapeno Copycat Recipe

The Origin of Nobu’s Yellowtail Jalapeño Dish

Chef Nobu Matsuhisa’s famous Yellowtail Jalapeño dish has a rich history that began during a charity event in Maui. At this gathering, 250 guests enjoyed culinary creations from five different chefs from various countries, including the United States and Australia.

After the successful event, the chefs gathered to celebrate their accomplishments. Chef Nobu, wanting to create something simple yet delicious, used leftover yellowtail and found jalapeños in the fridge. 

He combined the fish with garlic paste and a special sauce made from soy sauce, resulting in a unique dish that delighted everyone at the table. This initial creation would later evolve into the signature dish served at Nobu restaurants worldwide.

What Is In Nobu Yellowtail Jalapeño Recipe?

  • Sashimi-Grade Yellowtail (200 grams, 12-14 slices): Yellowtail is a delicate, slightly sweet fish. Make sure to buy sashimi-grade yellowtail from a trusted source for the best flavor and texture.
  • All-Purpose Soy Sauce (1 tablespoon): Soy sauce adds a salty, umami flavor to the dish, balancing the richness of the fish.
  • Brown Rice Vinegar (1 tablespoon): This vinegar gives the sauce a mild tang, but you can substitute it with apple cider vinegar or white vinegar if that’s what you have.
  • Brown Sugar (½ teaspoon): Just a touch of brown sugar balances the sourness of the vinegar with a hint of sweetness.
  • Lemon Zest (small pinch): Adds a refreshing citrus aroma that lifts the entire dish.
  • Fresh Jalapeño Pepper (thinly sliced): These spicy green peppers add a burst of heat to contrast with the mellow fish. Remove the seeds if you prefer less spice.
  • Red Onion (¼ small, sliced thin): The onion adds a crunchy texture and a bit of sharpness to each bite.
  • Masago (1-2 tablespoons): Masago, or fish roe, adds a pop of flavor and a bit of briny taste. You can also use tobiko as a substitute.
  • Radish Shoots (for garnish): These delicate greens not only look beautiful but also give a slight peppery flavor.

Recipe Substitutions

  • Brown Rice Vinegar: You can use apple cider vinegar or white vinegar for a different acidity level.
  • Masago: If masago is hard to find, swap it with tobiko, which is also fish roe but with a slightly different texture.
  • Radish Shoots: These can be replaced with microgreens or even chopped chives for a similar garnish.

Kitchen Appliances Needed

  • Sharp knife (preferably a sashimi knife)
  • Microplane
  • Whisk
  • Small mixing bowl
  • Serving platter

How To Make Nobu Yellowtail Jalapeño Recipe

Step 01 | Prepare the Sauce:

  • In a small mixing bowl, whisk together 1 tablespoon of soy sauce, 1 tablespoon of brown rice vinegar, and ½ teaspoon of brown sugar.
  • Use a microplane to add a small pinch of lemon zest to the mixture.
  • Whisk everything until the sugar dissolves. Taste the sauce to make sure it’s balanced—you should get a nice tangy and slightly sweet flavor.
  • Cover the bowl and refrigerate the sauce until you’re ready to serve.

Step 02 | Prepare the Toppings:

Thinly slice the jalapeno peppers and red onion. Remove seeds from the jalapenos if desired. Set aside some masago (or tobiko) for the topping.

Step 03 | Slice the Yellowtail:

Use your sharp knife to slice the yellowtail into thin sashimi pieces, aiming for clean, single strokes. Arrange the slices on your serving platter in a neat, overlapping pattern.

Step 04 | Assemble the Dish:

Arrange the Yellowtail slices on a plate. Place a slice of red onion and jalapeño on each yellowtail piece. Add a small dollop of masago over each jalapeño slice, and garnish with radish shoots.

Step 04 | Add the Sauce:

Pour the chilled sauce over the yellowtail, making sure to distribute it evenly around each slice. Enjoy immediately to savor the full, fresh flavors.

Recipe Notes

  • Freshness is Key: Make sure to use sashimi-grade yellowtail for the best flavor and safety. Always buy from a trusted fishmonger.
  • Balance the Spice: If you’re not a fan of too much heat, remove the seeds from the jalapeño slices. This will mellow out the spice level while keeping the flavor.
  • Slice Thinly: The thinner the yellowtail slices, the more delicate and refined the dish will feel. A sharp knife makes this much easier.

Recipe Variations and Additions

If you want to get creative, here are a few ideas to change up the recipe:

  • Add Yuzu-Ponzu Sauce: Swap the soy sauce with yuzu-ponzu for a citrusy twist.
  • Spicy Mayo: Add a drizzle of spicy mayo for an extra kick if you love heat.
  • Cucumber Slices: For added freshness, include thin cucumber slices alongside the yellowtail.

What To Serve With This Nobu Yellowtail Jalapeño?

  • Steamed Rice: A simple bowl of rice complements the flavors nicely.
  • Edamame: Lightly salted edamame makes a great appetizer or side.
  • Miso Soup: A warm and comforting soup that pairs well with the cool, fresh fish.

Can I Store Leftovers? How To:

Yes, you can store leftover Nobu Yellowtail Jalapeño, but since this dish is made with raw fish, there are some important things to keep in mind to ensure freshness and safety.

How to Store Leftover Yellowtail Jalapeño:

  1. Use an Airtight Container: Place the yellowtail slices in an airtight container to keep them as fresh as possible. Make sure the lid seals tightly.
  2. Refrigerate Immediately: Store the container in the coldest part of your fridge, typically the back. Since raw fish is highly perishable, refrigerate it within 2 hours of preparation.
  3. Consume Within 24 Hours: It’s best to eat any leftovers within 24 hours. Raw fish doesn’t stay fresh for long, and its quality will decline quickly. The texture and taste of the fish will change if kept too long.
  4. Keep the Sauce Separate: If you haven’t poured the sauce over all of the fish, store the sauce separately in another airtight container. This helps prevent the fish from becoming too soggy or overpowering.

Tip for Next Time:

If you think you might have leftovers, you can slice and refrigerate the fish separately from the toppings and sauce. Assemble the dish just before serving, so any extra fish can be stored more easily and stays fresh longer.

Just be cautious with storing raw fish—freshness is key, and it’s always better to enjoy this dish as fresh as possible.

Nobu Yellowtail Jalapeño FAQs

Can I use another type of fish instead of yellowtail?

Yes! You can substitute yellowtail with other sashimi-grade fish like tuna, salmon, or snapper.

What can I use instead of masago?

You can use tobiko (flying fish roe) or even caviar as a substitute.

How spicy is this dish?

The jalapeño adds a bit of heat, but you can control the spice level by using fewer slices or removing the seeds.

Nobu Yellowtail Jalapeno Recipe

Nobu Yellowtail Jalapeno Recipe

Yield: 2-3
Prep Time: 15 minutes
Additional Time: 10 minutes
Total Time: 25 minutes

Enjoy a taste of luxury at home with the Nobu Yellowtail Jalapeno Recipe. This delightful dish features fresh yellowtail sashimi topped with spicy jalapeños and a flavorful sauce. It's simple to prepare and delivers the same amazing taste you’d find at Nobu. Perfect for gatherings or a special treat, this recipe will impress anyone who tries it.

Ingredients

  • 12–14 slices (200 Grams) of sashimi-grade yellowtail
  • 1 tablespoon all-purpose soy sauce (preferably Korean)
  • 1 tablespoon brown rice vinegar (or distilled white vinegar or apple cider vinegar)
  • ½ teaspoon brown sugar
  • Zest of lemon (small pinch)
  • Fresh jalapeño pepper, thinly sliced
  • ¼ small red onion, sliced thin
  • 1–2 tablespoon masago (fish roe)
  • Radish shoots (for garnish)

Substitutions:

  • Brown rice vinegar: Substitute with apple cider vinegar or white vinegar for a different acidity level.
  • Masago: Swap with tobiko (flying fish roe) for an alternative pop and taste.
  • Radish shoots: Use microgreens or chives as a garnish if radish shoots are unavailable.

Kitchen Tools Needed

  • Sharp knife (preferably a sashimi knife)
  • Microplane
  • Whisk
  • Small mixing bowl
  • Serving platter

Instructions

    1. Prepare the Sauce: In a small mixing bowl, whisk together 1 tablespoon of soy sauce, 1 tablespoon of brown rice vinegar, and ½ teaspoon of brown sugar. Use a microplane to add a small pinch of lemon zest to the mixture. Whisk everything until the sugar dissolves. Taste the sauce to make sure it’s balanced—you should get a nice tangy and slightly sweet flavor. Cover the bowl and refrigerate the sauce until you’re ready to serve.
    2. Prepare the Toppings: Thinly slice the fresh jalapeño and red onion. If you want a milder dish, remove the seeds from the jalapeños. Set aside some masago (or tobiko) for the topping.
    3. Slice the Yellowtail: Use your sharp knife to slice the yellowtail into thin sashimi pieces, aiming for clean, single strokes. Arrange the slices on your serving platter in a neat, overlapping pattern.
    4. Assemble the Dish: Place a slice of red onion and a slice of jalapeño on top of each yellowtail piece. Add a small dollop of masago over each jalapeño slice. Garnish with radish shoots for a pop of color.
    5. Add the Sauce: Take the sauce out of the refrigerator and pour it evenly over the yellowtail slices. Serve immediately to enjoy the fresh, bold flavors.
Nutrition Information:
Serving Size: Serves 2-3
Amount Per Serving: Calories: 200Total Fat: 8gSodium: 450mgCarbohydrates: 3gProtein: 18g

Author

  • Maria

    Maria Lena is a 35-year-old professional chef based in the USA, known for her innovative approach to cooking. With years of experience in the culinary world, Maria combines traditional techniques with modern flavors, creating unique and delicious dishes. Her passion for food shines through in every recipe she develops, making her a respected figure in the culinary community. When she's not in the kitchen, Maria enjoys exploring new ingredients and experimenting with creative cooking methods, always aiming to bring something fresh and exciting to the table.

    View all posts

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