Toronto’s Chotto Matte combines Japanese precision with Peruvian flair, offering guests the best of Nikkei cuisine. With this recipe, you can bring the fusion flavour of Japan meets Peru home with this fresh, inspired sashimi dish. This Yellowtail Nikkei Sashimi has a tart and tasty yuzu soy, and also includes cherry tomatoes, jalapeño, red onion, and a dash of truffle oil.

Yellowtail Nikkei Sashimi

Serves: 1–2 as an appetizer
Prep Time: 15 minutes

Ingredients:

• 6 slices sashimi-grade yellowtail
• 1 small jalapeño or mild green chili, thinly sliced
• 2 tbsp thinly sliced red onion
• 2–3 red cherry tomatoes, sliced
• 2–3 yellow cherry or grape tomatoes, sliced
• 2 tbsp yuzu soy dressing (recipe below)
• 1 tsp truffle oil
• A small handful of purple potato chips, for garnish
• Micro cilantro or cilantro cress, for garnish

Quick Yuzu Soy Dressing

• ¼ cup soy sauce
• 2 tbsp yuzu juice
• 1 tsp truffle oil

Whisk together and refrigerate until ready to use.

Directions: 

1. Prepare the vegetables: Thinly slice the red onion. Slice the jalapeño into very thin rings. To reduce the heat, soak the slices in cold water for 15–20 minutes, then drain well. Slice the cherry tomatoes into thin rounds.
2. Season the fish: Place the yellowtail slices in a small bowl. Add the yuzu soy dressing and gently toss using chopsticks or your hands.
3. Add the vegetables: Add the red onion, jalapeño, tomatoes, and truffle oil. Gently mix just enough to combine, being careful not to break the delicate fish.
4. Plate: Arrange the dressed sashimi neatly in the center of a chilled serving plate.
5. Garnish: Top with a few purple potato chips and finish with micro cilantro or cilantro cress.

Tips: Use only sashimi-grade yellowtail from a reputable fish market. Chill your serving plate for 10–15 minutes before plating to keep the fish cold. If you can’t find yuzu juice, a mixture of fresh lemon and lime juice makes an excellent substitute. White truffle oil works best, use it lightly, as a little goes a long way. Serve immediately after mixing for the freshest texture and flavour. The result is a light, citrusy sashimi with bright acidity, subtle heat, sweet tomatoes, and a hint of truffle that complements the rich yellowtail without overpowering it.