DISH OF THE MONTH - SASHIMI NEW STYLE
At Sushi Win Jr., we don't fear competition—we welcome it. Iron sharpens iron, and great food only gets better when passionate folks keep pushing the envelope. So today, I’m making a bold move: I’m giving away one of our most popular dishes.
Yup. You read that right.
I’m putting it all out there for the home cooks, food lovers, restaurant pros, and curious flavor chasers in the Evergreen community. Cook it. Remix it. Put your spin on it. Just promise me one thing… when people ask where you got it, give me a wink and say, "He did it first." 😎
Now, no more bread and butter talk. That’s for a different post (and maybe a killer miso-butter recipe down the road). Let’s get to the good stuff.
🔥 SASHIMI “NEW STYLE” – YELLOWTAIL EDITION 🔥
This is my playground dish. It’s clean, it’s bold, and it hits every part of your palate—sweet, savory, zingy, and just enough heat to make you raise an eyebrow.
Step 1: THE STAR OF THE SHOW
Sushi-grade hamachi (yellowtail). Don’t skimp here. You want the kind of quality that almost hums when you slice into it. We source only from the top third in grading—yes, that’s a thing—and it makes a massive difference. Think melt-in-your-mouth versus meh-on-your-plate.
Step 2: SLICE WITH PURPOSE
I slice the hamachi just thick enough that it folds gently over itself, like a tiny, elegant taco. It creates the perfect pocket to hold the flavor bombs we’re about to drop in.
Step 3: K.I.S.S. (Keep It Simple, Sushi-lover)
Only 5 ingredients, but trust me—it’s like a fireworks show on your taste buds:
Minced garlic
Pickled ginger
Scallions
Soy sauce
Sushi vinegar
The balance here is wild: sweetness from the vinegar, sharp and savory from the garlic, a floral note from the pickled ginger, and a punch of umami from that soy.
Level Up (Optional—but totally worth it):
Garnish with micro scallions and Japanese chili flakes.
Want to go full chef-mode? Add edible flowers or microgreens from the absolute legend Kimberly Vye at EVGreens. She’s keeping Evergreen fresh and fabulous one sprout at a time.
Chef's Notes (aka fun ways to play):
Try torching the hamachi for a char and smoky edge.
Swap in dry-aged amberjack for a richer bite.
Hit it with yuzu kosho or a drop of sesame oil if you’re feeling extra.
Go full Iron Chef and plate it on ice or a Himalayan salt block—why not?
I want to see what you come up with! Did you remix it? Swap an ingredient? Make it vegan? Send pics. Tag us. Tell me if it blew your guests’ minds. Let's make Evergreen the epicenter of flavor innovation.
Your friendly neighborhood Sushi Cowboy,
Ryan @ Sushi Win Jr. 🍣🔥❤️