Cooked - Hamachi Crudo

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hamachi Crudo

4.0

½ lb sushi grade hamachi (skin removed)

2 tbsp ponzu (gluten-free if needed)

1 tbsp low sodium tamari

2 tbsp lime juice (fresh)

1 ½ tsp mirin

½ to ¾ tsp green yuzu kosho paste, to taste

1 tsp toasted sesame oil

¼ small cucumber (Persian), cubed

¼ small watermelon radish, chopped into matchsticks

½ serrano, thinly sliced

Roughly torn cilantro (for garnish, optional)

Sesame seeds (for garnish)

Place the hamachi in the freezer for about 10 to 15 minutes. This makes it easier for slicing.
In a small bowl pour in the ponzu, tamari, lime juice, mirin, yuzu kosho and sesame oil and whisk to combine.
Remove the hamachi from the freezer and using a sharp knife, slice the hamachi thinly, season very lightly with kosher salt.
Scatter the slices onto a platter, plate or serving dish.
Assemble the cucumber, radish, serrano and cilantro over top of the hamachi.
Drizzle the dressing over top and garnish with sesame seeds.
Serve immediately and enjoy!

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

CategoryCrudo

Cuisine🇯🇵Japanese

Occasions🎉Special OccasionSummer Gathering

Season☀️Summer

DifficultyEasy ⏰ 10m

Created 70 weeks ago

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