Yellowtail Hamachi Sashimi* Recipe
jalapeno, ponzu, black lava salt
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi Ingredients
Method
Preparation Instructions
Slice the Hamachi
Using a sharp knife, slice the yellowtail hamachi into thin, even slices, about 1/4 inch thick. Arrange the slices on a chilled plate.
Prepare the Jalapeno
Remove the seeds from the jalapeno and slice it into thin rings. You can adjust the quantity of jalapeno based on your heat preference.
Drizzle and Season
Drizzle the ponzu sauce over the sliced hamachi. Sprinkle black lava salt over the top to enhance the flavor.
Garnish
Place the jalapeno rings on top of the sashimi for a spicy kick and visual appeal.
