Make an easy copy of Nobu’s Tiradito (with common ingredients)

by Laboca
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Just over a year ago, I went to Miami for a conference and had the pleasure at dining at Nobu in Miami.  If you like good sushi this is a great place to visit, provided you are prepared to pay top dollar.  While I was there I saw that they had “Tiradito” on the menu.  As previously mentioned, I’m a huge fan of Tiradito and decided to try it. 

When it arrived, it was clear that this was in no way the classic Peruvian Tiradito.  There was no creamy pepper sauce, just sushi grade fish sitting on top of sauce with some spices and a hot pepper on it.

Make this easy copy of Nobu's Tiradito
It doesn’t take a ton of effort to make a really amazing platter.

So it wasn’t true Tiradito, but it was absolutely delicious.  I looked up some recipes to learn to try to clone this technique, so I could try it with my freshly caught yellowtail. 

The problem was that many of the ingredients, such as yuzu sauce, weren’t readily available in my Super Market so I decided to improvise using commonly found ingredients.

The end result was a delicious fish dish that was amazingly close to the original, using ingredients you should be able to get in any Super Market. If you want to impress your friends with a visually stunning and delicious dish that is super easy to prepare, this is the recipe for you!

Easy Nobu Tiradito Clone Recipe

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Course Appetizer, Main Course
Keyword Nobu style, Sushi, Tiradito
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Author Laboca

Ingredients

  • 1/2 Lb Fresh Yellowtail Can substitute with other sushi grade white flesh fish.
  • 10 tbsp Ponzu sauce enough to fill the plate so that the fish is partially submerged
  • 2 Jalapeños
  • 4 tbsp Dark Chili Powder
  • 2 tbsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Green Onions

Instructions

  1. Mix the Garlic, Chili and Salt to create theseasoning.  You can vary the size of thebatch but I was using roughly 4 parts chili pepper, 2 parts salt and 1 partgarlic power and set aside.

  2. Cut the fish into thin slices and put aside.

  3. Slice the Jalapeno into very thin slices cutting the short way on the pepper. (If you want less heat remove the seeds and veins).

  4. Finely chop your green onions and set aside.

  5. Pour the Ponzu sauce into your serving tray so that the tray is completely covered.

  6. Arrange the fish on the tray making sure thatthe fish is in the sauce.

  7. Takes a pinch of the chili seasoning and hiteach piece of fish with it.  Regulate theamount based on the amount of heat you want.

  8. Put a jalapeno on each piece of fish.

  9. put the chopped green onions as garnish.

  10. Serve and enjoy!

Laboca

This post was posted in Low Carb Recipes