Hamachi Crudo is a flavor-packed yellowtail sashimi appetizer dressed with a citrusy yuzu ponzu sauce and topped with fresh jalapeño and ikura, or salmon roe. The result is a bright and robustly flavored appetizer that comes together in minutes and is guaranteed to impress.
6jalapeno slicesthinly sliced, one slice per slice of sashimi
1tablespoonIkuraoptional
lemon for garnishoptional
wasabioptional
Instructions
Yuzu Ponzu
Cook ingredients - Add kombu, katsuobushi, mirin, and rice vinegar in a small saucepan and cook on low until the mixture just simmers. Give it a stir, remove from heat, and allow the mixture to cool. The mixture will smell sweet and smoky, and the Kombu will soften.
1 strip of kombu, ¼ cup katsuobushi, 1 teaspoon rice vinegar, 3 tablespoon mirin
Strain - Once the mixture cools after about 10 minutes, strain it to remove the katsuobushi and kombu and pour the mixture into a jar.
Shake - Add the soy sauce and yuzu juice to the jar. Secure the lid on the jar and give the mixture a good shake until combined.
¼ cup soy sauce, ¼ cup yuzu juice
Assemble the Dish
Mix ponzu and garlic - Combine yuzu ponzu, soy sauce, and garlic in a small bowl and stir to combine. Let the mixture sit while you prepare the hamachi.
1 garlic clove, 2 tablespoon yuzu ponzu
Slice fish - Slice hamachi against the grain at a 45° angle. Be sure to pick how large you want the slices ahead of time and cut in one smooth motion. A standard thickness is about ⅜-inch thick. Then arrange the slices on the plate and add a slice of jalapeno to each hamachi slice.
½ lb hamachi, 6 jalapeno slices
Drizzle sauce and serve - Use a spoon to drizzle the yuzu ponzu over the hamachi. Garnish with Ikura and lemon slices and serve with wasabi.
This dish is best enjoyed immediately or within 1 day of making. Store the fish and garnish/sauce in separate air-tight containers in the refrigerator. These ingredients don't stand up well to freezing.
Top Tips
Make sure you use a sharp knife to cut the hamachi properly and ensure each individual piece comes out clean.
In order to make cutting the fish easier, chill the fish in the fridge before you slice it. When the fish is colder, the fish is more rigid so the knife slices through it easier.
When cutting the fish, remember to always cut against the grain and remove sinew as you go. If you cut with the grain, you can damage the fragile proteins in the fish.
If you are preparing crudo for entertaining, you can cut the fish ahead of time, then let it chill in the refrigerator (make sure it is covered). When you are ready to serve it to your guests, all you need to do is dress it in the yuzu ponzu sauce.