Hamachi Crudo* Recipe

Prepare hamachi

Place the sashimi-grade hamachi on a cutting board and trim any sinew. Using a very sharp knife, slice the hamachi into 8–10 thin slices (about 1/8"–1/4" thick), arranging them on a chilled plate. Lightly season both sides with the 1 tsp fine sea salt and 1/4 tsp black pepper, then set aside in the refrigerator while prepping other components.

Make rice cracker crust

Place the pearl rice crackers in a zip-top bag and crush finely with a rolling pin or pulse briefly in a food processor until you have mostly fine crumbs with some small crunchy bits. Transfer to a shallow bowl and stir in 1 tsp toasted sesame oil to bring the crumbs together and add flavor.

Crust the hamachi

Working one slice at a time, very lightly press the top surface of each hamachi slice into the crushed rice crackers so the crumb adheres. Do not press through the fish; you want a single crusted face. Return crusted slices to the chilled plate, crusted-side up.

Combine 2 tbsp rice vinegar, 2 tbsp water, 1 tsp caster sugar and 1/4 tsp fine sea salt in a small bowl and stir until sugar dissolves. Add the very thin apple slices and let them sit for at least 10 minutes (up to 30 minutes) to lightly pickle. Drain and reserve a few of the pickling liquid drops for finishing if desired.

Place the julienned cucumber in a small bowl, sprinkle with 1/2 tsp kosher salt and toss. Let sit 5–10 minutes to draw out excess moisture, then gently squeeze out and discard the liquid. Toss the cucumbers with 1 tbsp rice vinegar, 1/2 tsp lime juice and 1/2 tsp caster sugar. Set aside to marinate briefly.

Whisk together 1 tsp ají amarillo paste, 2 tbsp neutral oil, 1/2 tsp fresh lime juice, 1/4 tsp honey and 1/8 tsp fine sea salt in a small bowl until emulsified and slightly thickened. Taste and adjust seasoning; keep at room temperature.

Season the 3 tbsp crème fraîche with a pinch of fine sea salt and 1 tsp extra virgin olive oil; stir to smooth. If micro wasabi is very mild, fold half (about 1/2 tbsp) gently into the crème fraîche to create a lightly piquant smear and reserve the rest for garnishing.

Crisp the nori: if nori isn't already crisped, quickly toast strips in a dry skillet over medium heat for 10–20 seconds until aromatic and crisp. Break into small shards for garnish.

Plate the dish: on a chilled plate, place a small quenelle or smear (about 1/2–1 tsp per portion) of the seasoned crème fraîche where each hamachi slice will sit.

Arrange hamachi: place each rice-cracker-crusted hamachi slice, crusted-side up, partially over the crème fraîche so the fish is supported and the crust remains visible.

Top and garnish: atop each slice add a few strands of the cured cucumber and 2–3 pickled apple slices. Dot or lightly drizzle the ají amarillo emulsion (about 1/4 tsp per slice) around and over the fish. Scatter crispy nori shards and micro wasabi leaves over the top. Finish with a very light squeeze (about 1/8 tsp) of fresh lime or yuzu juice over each piece, a dusting of toasted sesame seeds if using, and a few microgreens for color.

Serve immediately so the rice cracker crust stays crisp. Leftover assembled crudo will soften; keep components separate if making ahead.