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Stuffed Hiramasa Sashimi with Spicy Yuzu Vinaigret


A simple and refreshing twist on a simple dish, paired with a spicy Yuzu vinaigrette that makes this dish pop


At a glance

4 oz. Hiramasa Fillet
¼ ea. Green bell pepper, Bruinois
¼ ea. Yellow bell pepper, Brunois
2 tsp. chili flakes
1 tsp. Dijon mustard
1 oz. rice wine vinegar
1 ½ oz. yuzu juice
4 oz. canola oil
½ oz. daikon sprouts
½ oz. carrots, julienne
TT salt
*** zest of 1 orange


For the vinaigrette add Dijon, rice wine vinegar and yuzu juice to a blender and blend on low next slowly start to add the canola oil blend until vinaigrette thickens. Remove from blender and place in a small mixing bowl now add the bell pepper, chili flakes and season to taste. Set aside. Now thinly slice the hiramasa on a bias into 3 equal slices; for each piece distribute the carrots and daikon evenly and place in the center of the slices, now gently roll the pieces making sure that the carrots and daikon stay in place. Now drizzle the vinaigrette on a rectangular plate and place each piece of the rolled hiramasa on top evenly spaced out. Garnish each piece with a touch of the orange zest.