Ultimate Hamachi Crudo Recipe (Yellowtail Sashimi)
This elegant hamachi crudo may look intimidating, but in reality it’s simple to make. Just whisk a quick citrus soy marinade and slice fresh yellowtail paper thin. Once you get the slicing technique down, this impressive appetizer becomes a breeze to throw together for guests. Keep it in your back pocket to start a dinner party with omakase flair, no fancy tools required.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 appetizer servings 1x
Ingredients
Scale
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- 4 ounces yellowtail (sashimi grade fish)
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- 2 Tablespoons yuzu juice (lime or lemon juice can be substituted)
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- 2 tablespoons ponzu
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- Spicy toasted sesame oil, regular sesame oil is fine as well
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- Toasted sesame seeds
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- ¼ teaspoon sugar
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- ½ Jalapeno pepper thinly sliced
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- Flaky sea salt
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- Fresh cilantro
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- Tobiko (Flying Fish Roe), optional
Instructions
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- Place yellowtail in 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 single layer. Get creative with design.
- Pour sauce over the top of the hamachi slices, season with flakey sea salt.
- Garnish with thinly jalapeño slices, sesame seeds, tobiko, and cilantro. Serve immediately!
Notes
Play around with other mild fish or creative flavor components like yuzu, serrano, or avocado.
Make it extra special by serving in those pretty plates and dishes that never see the light of day.
Find it online: https://thebuttertable.com/hamachi-crudo/