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

(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)

📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond

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🔪KNIFE
-Misono 440 Molybdenum Gyuto (210mm) - [ Ссылка ]
-Masamoto VG Sujihiki (240mm) - [ Ссылка ]

🥢MORIBASHI (Plating Chopsticks)
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🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!

🍣 GET THE ULTIMATE SUSHI MAKING CHECKLIST for FREE at [ Ссылка ]

🍣 CONTACT THE SUSHI MAN: Jun@TheSushiMan.com

🍣 ABOUT THE SUSHI MAN:
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.

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