Why You’ll Love This Hamachi Crudo Recipe

Sushi is my kids’ absolute favorite food. Anytime we go out to eat, they immediately scan the menu for any sign of raw fish and seaweed. While their enthusiasm for spicy tuna rolls is endearing, shelling out for fancy sushi dinners multiple times a week is less so. Enter hamachi crudo – an easy, homemade version of their obsession that even my teenage son with budding knife skills can whip up. Thinly slicing raw buttery yellowtail lets the clean, mild flavor shine. A bit of citrus and soy is all you need to enhance the buttery fish. No rolling mat or plastic takeout containers are required. I love that making crudo turns my kitchen into an impromptu omakase for a fraction of the price. The kids are thrilled to play apprentice chef, mastering their knife work as they slice translucent pieces of hamachi. This delicate Japanese appetizer is the perfect appetizer for dinner guests. So let’s jump in and make hamachi crudo!

hamachi crudo in narrow serving plate garnished with jalapeno slices and cilantro.

What is Hamachi Crudo

Hamachi crudo is a dish consisting of raw yellowtail fish sliced very thinly and served without rice.
The word “crudo” means “raw” in Italian. The dish originated from Japanese cuisine but was popularized in Italian restaurants.
Hamachi refers specifically to Japanese amberjack or yellowtail fish. It has a mild, slightly sweet flavor.
When thinly sliced and served raw, the hamachi has a delicate texture that melts in your mouth.
The sashimi grade fish is sliced across the grain at an angle to get the thinnest slices possible.

hamachi crudo on round plate in marinade and garnished with jalapeno slices, sesame seeds, and cilantro

Hamachi Crudo Ingredients

4 ounces yellowtail (sashimi grade fish)
2 Tablespoons yuzu juice (lime or lemon juice can be substituted)
2 tablespoons ponzu
Spicy toasted sesame oil, regular sesame oil is fine as well
Toasted sesame seeds
¼ teaspoon sugar
½ Jalapeno pepper thinly sliced
1 scallion, thinly sliced
Flaky sea salt
Fresh cilantro
Tobiko (Flying Fish Roe), optional

How To Make Hamachi Crudo

Place yellowtail in the freezer for 15 minutes. This makes it easier to slice thinly.
Meanwhile, whisk yuzu, ponzu, sesame oil, and sugar in a small bowl.
Arrange the slices on a plate in a single layer. Get creative with design.
Pour sauce over the top of the hamachi slices and season with flaky sea salt.
Garnish with thinly jalapeño slices, scallions, sesame seeds, tobiko, and cilantro. Serve immediately!

thin slices of hamachi (yellowtail) fish on a cutting board

Hamachi Crudo Substitutions & Variations

Substitutions

Hamachi

If you are unable to get hamachi, use sushi-grade tuna, salmon, or any raw sushi-grade fish instead.

Yuzu Juice

If you can’t find yuzu juice, a great option would be lime juice or lemon juice. You could also mimic its citrusy flavor by using a combination of lime juice and any citrus juice (preferably orange).

Ponzu Sauce

Make your own by combining soy sauce with a bit of citrus juice (orange, grapefruit, or lime) and a touch of sweetness (such as honey or agave).

Sugar

Substitute with honey, agave nectar, or maple syrup.

Jalapeno pepper

Substitute with another chili pepper, such as serrano peppers or red pepper flakes, depending on your spice preference.

Cilantro

If you’re not a fan of cilantro, you can substitute with fresh parsley, chives, or mint. ‘

Variations

Spicy

Control the spice level by adjusting the amount of chili peppers or hot sauce. You can make it milder or spicier according to your taste.

Different Fish Selection

Use a different type of sushi-grade fish, such as tuna, salmon, or sea bass.

Citrus Flavor

Experiment with different citrus fruits for the juice, like fresh lemons, grapefruit, orange, or a combination of citrus flavors.

Add Fruits

Dice tropical fruits like mango or pineapple to add a sweet contrast.

Use Dipping Sauce

Offer additional dipping sauces on the side, such as soy-ginger, spicy mayo, or a citrus-infused aioli.

Turn into Poke Bowls

Enjoy the rich flavor of hamachi by serving it with rice!

hamaci crudo in narrow serving dish garnished with tobiko, cilantro, and jalapeno slices

Equipment

Sharp Knife and Cutting Board

Small Whisk

Small Bowl

Serving plate

Spoon

How To Store and Reheat Hamachi Crudo

Storing Hamachi Crudo

Keep the dish refrigerated in an airtight container, and make sure to separate the sauce and toppings. Consume within 1 day to enjoy and ensure its ultimate freshness.

Reheating Hamachi Crudo

Hamachi Crudo is best enjoyed fresh and raw. Avoid reheating since the heat can affect its delicate texture and flavors.

Hamachi Crudo Cooking Tips (Top 3 Tips to Success)

Select Fresh Yellowtail – Choose high quality, sushi-grade hamachi for the freshest and safest raw consumption.

Freeze To Slice Fish Easily – Place the yellowtail in the freezer for 15 minutes before slicing to make it easier to achieve thin slices.

Ensure Balance of Sauce Flavors – Balance the sauce flavors. Adjust the yuzu kosho, ponzu, sesame oil, and sugar to achieve a delicious taste.

hamachi crudo in marinade, garnished with cilantro and jalapeño slices. Chopsticks on a napkin.

What To Serve With Hamachi Crudo

Hamachi crudo is a delicious raw fish dish that showcases the fresh, clean flavors of yellowtail. When planning what to serve alongside hamachi crudo, you’ll want to complement its light and mild taste without overpowering it. Here are some tasty pairing ideas:

Rice crackers or flatbread – This provides a neutral, crunchy base for the hamachi. Look for lightly salted varieties that won’t compete with the fish.
Citrus – Wedges of lemon, lime, grapefruit or yuzu brighten up the hamachi and help cut through its richness.
Fresh herbs – Finely chopped cilantro, basil, mint or microgreens add freshness.
Cucumber – Thinly sliced cucumber provides crunch and cooling contrast.
Avocado – Buttery avocado is a classic pairing, either sliced or made into a purée.
Radish – Thinly sliced radish or daikon radish gives a peppery kick.
Seaweed salad – The brininess complements the crudo beautifully.
Edamame – Shelled edamame beans make a protein-packed accompaniment.
Ponzu sauce – The citrus-soy sauce adds salty-sour flavor to dip the hamachi in.

Hamachi Crudo Wine Pairings

With its clean, delicate flavors, hamachi crudo calls for light, bright wines that won’t overwhelm the fish. Some top wine pairings include:

Dry sparkling wine – The crisp effervescence is perfect, whether bubbly, Prosecco, or Champagne.
Sauvignon Blanc – The zesty citrus notes of SB complement the hamachi nicely. Go for an unoaked variety.
Albariño – This light, dry Spanish white has briny and peachy notes that pair well.

-Pinot Grigio/Pinot Gris – The light body and lemon-lime flavors work well. Avoid oaky, buttery styles.

Rosé – A dry rosé brings out the hamachi’s flavor without competing. Look for a paler Provençal style.
Light Riesling – An off-dry Riesling with stone fruit flavors harmonizes with the crudo’s flavor.
Sake – The subtle umami flavor of ajunmai sake is a perfect match.

What To Do With Leftover Hamachi Crudo

If you have leftover hamachi crudo, there are several tasty ways to use it up:

Rice bowls – Flake into rice bowls along with avocado, edamame, nori and a drizzle of ponzu.
Poke bowls – Toss with vegetables, rice, pineapple and poke sauce for Hawaiian-inspired bowls.
Tacos – Mix with lime juice and serve in mini tacos with cabbage, avocado and salsa.
Hand rolls – Wrap in nori sheets with rice, cucumber and carrot for crispy hand rolls.
Ceviche – “Cook” in lime juice and toss with onion, peppers and cilantro for ceviche.
Tostadas – Top corn tostadas with hamachi, salsa, cilantro and a dollop of sour cream.
Salad – Toss leftover crudo with greens, mango, wonton crisps and a citrus vinaigrette.

tobiko (flying fish roe) in small white container with wooden spoon

Hamachi Crudo FAQs

Crudo vs Sushi vs Sashimi?

Crudo is sliced raw fish served without rice. Sushi is sliced raw fish served on rice seasoned with vinegar. Sashimi is sliced raw fish served without rice or other ingredients.
Crudo emphasizes the pure flavor of the fish. Sushi combines fish with rice and other ingredients like nori, vegetables, roe, etc. Sashimi showcases the fish itself.
Crudo is meant to be eaten as-is in thin slices. Sushi and sashimi can be sliced in thicker cuts since they are often eaten in one bite.
Crudo relies on the texture of ultra-thin slices. Sushi has a mix of textures from fish, rice, and fillings. Sashimi focuses more on flavor.
Crudo is Italian style while sushi is Japanese.

hamachi crudo in narrow serving plate garnished with jalapeno slices and cilantro. sesame seeds on a small plate above.

What kind of fish is hamachi?

Hamachi refers to the Japanese amberjack or yellowtail, which is a type of fish commonly used in Japanese cuisine. It is known for its rich flavor and fatty texture.

What is crudo fish?

It refers to raw fish that is thinly sliced or presented in a raw state, often with various accompaniments and seasonings.

Can you eat hamachi raw?

Yes! Raw hamachi is commonly eaten in dishes like sushi, sashimi, and crudo.

Is Hamachi sushi grade?

Yes, hamachi is often labeled as sushi-grade, indicating that it has been frozen to a certain temperature for a specific period to kill potential parasites, making it safe for raw consumption.

Which fish should not be eaten raw?

Not all fish are suitable for raw consumption. Freshwater fish are prone to parasites and predatory fish, like certain types of tuna, may accumulate higher levels of mercury.

Can I use soy sauce instead of ponzu in Hamachi Crudo?

Yes, you can use soy sauce as a substitute for ponzu in Hamachi Crudo, though it will have a saltier, less citrusy flavor. Ponzu sauce includes a citrus element, so if you’re using soy sauce, consider adding a splash of lemon, lime, or orange juice to balance the flavors and mimic the tangy taste of ponzu. Adjust the soy sauce to your taste preference, as it’s stronger and less sweet than ponzu. Of course, you can swap regular soy sauce for low sodium soy sauce as well for less sodium.

Why is it safe to eat raw fish in sushi?

Eating raw fish in sushi is considered safe due to the use of sushi-grade fish, like hamachi, which undergoes a controlled freezing process to eliminate parasites. Proper freezing ensures the safety of raw fish in sushi, and sourcing high-quality, fresh fish from reputable suppliers further reduces the risk of contamination.

hamachi crudo in narrow serving plate garnished with jalapeno slices and cilantro. small plate with extra garnish and chop sticks on a napkin.

Yellowtail Crudo (aka Hamachi Crudo) Conclusion

The Ultimate Hamachi Crudo recipe is a testament to the elegance of simplicity, showcasing the mild and slightly sweet flavor of yellowtail fish. In your kitchen, as you arrange the translucent pieces of thinly sliced yellowtail crudo, you engage in a culinary ritual that transforms simple ingredients into an elegant and refreshing appetizer.

recipe:

Ultimate Hamachi Crudo Recipe (Yellowtail Sashimi)