Obon Sushi Bar Ramen - Strawberry Fresno Agua Chile Recipe

Pat the hamachi dry with paper towels. On a clean cutting board, slice the hamachi into 12–16 thin, even slices (about 1/8" thick).

Lay the slices flat in a single layer on a plate. Sprinkle the 1 tsp kosher salt and 1 tsp sugar evenly over the slices. Let sit at room temperature for 5 minutes to lightly cure and firm the fish; this brightens flavor and texture.

While the fish cures, make the quick pickled cucumber: julienne or thinly slice the half English cucumber into matchsticks. In a small bowl combine 2 tbsp rice vinegar, 2 tbsp water and 1/4 tsp pinch of salt; stir until sugar (if any leftover) and salt dissolve. Add cucumber, toss and let sit 5–10 minutes, then drain and reserve.

After 5 minutes, gently blot excess liquid from hamachi with a paper towel. Arrange hamachi slices on a chilled serving plate, leaving space for sauces and garnishes.

Hull and roughly chop the 6 strawberries.

Remove stem from Fresno chile, halve and seed if you prefer less heat (reserve half seeded if you want noticeable heat). Roughly chop the chile.

In a blender or small food processor combine strawberries, Fresno chile, 3 tbsp fresh lime juice, 1/4 cup cold water and 1/2 tsp fine sea salt. Blitz until smooth but still slightly textured—about 10–15 seconds. Taste and adjust vinegar/acid or salt as needed.

Strain the mixture through a fine mesh sieve into a bowl to remove seeds and pulp for a silky agua chile. Use the back of a spoon to press through. Stir in 1 tsp olive oil if using for added sheen.

Taste and adjust heat by stirring in a few drops of the reserved Fresno seeds or more sliced serrano later at plating if desired.

Scoop the flesh of 1 ripe avocado into a small bowl. Add 1 tsp mayonnaise, 1/2 tbsp yuzu or lime juice and a pinch (1/4 tsp) of salt.

Use an immersion blender or a fork to whip until very smooth and silky. If mixture is too thick, add 1/2 tsp warm water or a few drops of oil to reach a pipeable but stable consistency.

Taste and adjust seasoning. Transfer avocado puree to a small piping bag or a squeeze bottle for controlled plating.

Thinly slice 1/2 serrano chile into very fine rounds, keeping seeds if you want more heat. Reserve micro cilantro and furikake for garnish.

Spoon a small puddle (about 1 tbsp) of strained strawberry-Fresno agua chile onto the plate in several spots where hamachi will sit, or lightly brush a thin ribbon with the back of a spoon.

Place hamachi slices on top of or slightly overlapping the strawberry pools. Gently nest a few quick-pickled cucumber strips on each slice for crunch and acid contrast.

Pipe or dot small quenelles (about 1/2 tsp each) of avocado puree onto each hamachi slice—aim for 8–12 dots total depending on slice count.

Scatter micro cilantro leaves over the fish, add a couple thin serrano rounds to each slice (or reserve on the side), and finish with a light sprinkle (about 1/2 tsp total) of furikake for umami crunch.

Drizzle the reserved 1/2 tsp neutral or sesame oil in a thin line around the plate for aroma. Add extra micro cilantro sprigs and lime wedges on the plate.

Serve immediately, instructing guests to squeeze a little lime over the fish if desired so the agua chile brightens further.