Yellowfin Nigiri
Charred Shishito Salsa and Sushi Rice
Chef Dung "Junior" Vo of Kase x Noko | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Alexander Zeren
INGREDIENTS
Charred Shishito Salsa:
8 cups shishito peppers, stemmed
One 12-ounce jar pickled jalapeños with liquid
1 packet Hidden Valley Ranch seasoning
To Assemble and Serve:
Yield: 1 serving
1 ounce sushi-grade yellowfin tuna loin
40 grams seasoned sushi rice
METHOD
For the Charred Shishito Salsa:
Prepare and heat grill. Place peppers on grill and char until softened. Transfer to a Vitamix Commercial blender with jalapeños, jalapeño pickling liquid, and seasoning. Purée until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
On a clean work surface, slice tuna into two ¼-inch thick pieces. Set aside. Form seasoned sushi rice into two equally-sized balls. Top each with 1 slice tuna. Squeeze lightly to adhere. Top with desired amount Charred Shishito Salsa.
