- 12 ounces yellowtail filet
- 2 tablespoons tobiko
- 1 teaspoon toasted sesame seeds
- 2 tablespoons finely chopped green onion
- 4-6 ounces Japanese ponzu sauce
- 1 teaspoon La Yu (chili oil)
Ingredients
- Prepare very thin slices of yellowtail.
- Place the yellowtail on a plate.
- Sprinkle tobiko, sesame seeds, and green onion on yellowtail.
- Before serving, sprinkle ponzu sauce and La Yu on yellowtail.
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