This hamachi crudo is simple yet delicious with a bright tangy dressing, finished with scallions and flaky sea salt on top. It’s a true crowd pleaser at dinner tables!
This is a great way to fancy up your fresh sashimi to the next level. All you need to do is to thinly slice the fish and drizzle the quick dressing made with lemon juice, sesame oil and tamari. The tanginess in the dressing goes well with the buttery rich flavor of the yellowtail, boosting the umami ever so wonderfully.
On top of that, a tiny amount of flaky sea salt and ground pepper are just enough to complete the dish, which is completely adjustable based on your preference.
While it works great as an appetizer, it can also be served with a simple salad to make into a larger dish.
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What is HAMACHI?
Hamachi is a younger version of yellowtail fish that is often served raw as sashimi or nigiri style sushi. It’s a fatty fish with semi-soft texture and a mild, slightly sour taste. It's not fishy at all, which is one of the reasons for being so popular.
Ingredients for This Recipe
- Sashimi-grade yellowtail
- Lemon juice - fresh (recommended) or bottled
- Sesame oil
- Tamari
- Flaky salt
- Thinly sliced scallions
- Ground pepper
How to Make Hamachi Crudo
1. Thinly slice the yellowtail - Thinner the more delicate the texture will be. Arrange the slices on a plate.
2. Make the dressing - Mix the lemon juice, sesame oil, and tamari.
3. Drizzle and garnish - Pour the dressing over the fish. Garnish with scallions, flaky sea salt, pepper or whatever you like!
See below recipe card for detailed directions.
Optional toppings
For a little more flavor (or a more elegant presentation!), here are some ideas for topping variation.
- Cilantro leaves
- Toasted sesame
- Slices red onions
- Popped quinoa
- Microgreens
- Red Pepper Flakes
- Chili sauce or Sriracha drizzle
- Lemon or lime slices
- Serrano pepper slices
Tips
The dressing can be made up to 2 days in advance. Shake well before using.
Make sure to use hamachi that is ‘sushi grade’, which has been flash frozen to cease all bacteria and parasite growth.
Try best to drizzle the dressing right before serving. The fish will have a cloudier color when it touches the acid (lemon, in this case). While it does not affect the texture or the taste, I highly recommend waiting until the dish is ready to be served.
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Recipe
Easy Hamachi Crudo (Yellowtail Carpaccio)
Ingredients
- 6 ounces sashimi-grade yellowtail
- 2 tablespoons lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon tamari soy sauce
- ¼ cup thinly sliced scallions
- 2-3 pinches flaky sea salt
- Ground pepper to taste
Instructions
- Thinly slice the yellowtail and arrange on a plate.
- Mix the lemon juice, sesame oil, and tamari in a small cup. Drizzle over the fish.
- Garnish with scallions, flaky sea salt and pepper.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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