Yuzu Ponzu, Pickled Fresno Chili, Puffed Rice cracker, Hudson Ranch Olio Nuovo

Use a sharp knife to slice the hamachi into thin sashimi-style pieces. Arrange them elegantly on a chilled plate.

Slice the Hamachi

In a small bowl, mix the yuzu juice, ponzu sauce, and a pinch of sea salt. Drizzle this mixture over the sliced hamachi.

Prepare the Sauce

Finely slice the pickled Fresno chili and sprinkle it over the hamachi for a kick of heat.

Drizzle Hudson Ranch Olio Nuovo (or high-quality extra virgin olive oil) over the dish for added flavor.

In a mixing bowl, combine the rice flour, water, and salt to form a smooth dough. Let it rest for 15 minutes.

Roll out the dough on a lightly floured surface until thin. Cut into desired shapes.

Heat oil in a deep pan over medium heat. Fry the crackers until they puff up and turn golden brown. Remove and drain on paper towels.