Yellowtail Sashimi with Chili and Ponzu| Recipes | Lee Kum Kee Home USA
Yellowtail Sashimi with Chili & Ponzu
Keywords
- Lee Kum Kee
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Cooking tools:
- Chef's knife
- Cutting board
- Freezer
- Refrigerator
- Mixing bowl
- Plate
Ingredients
- 1 lb. sushi-grade yellowtail
- 6 very thin slices of jalapeno (less than 1/4 of 1 jalapeno)
- cilantro leaves, for garnish
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 2 Tbsp. yuzu juice (or lemon juice)
- 1 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
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