Sashimi Yellowtail / Hamachi Recipe
Make Sashimi Yellowtail / Hamachi Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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 Directions
- 1
Prepare the Yellowtail
Using a sharp knife, slice the Yellowtail (Hamachi) fillets against the grain into thin, even slices about 1/4 inch thick. Aim for uniform pieces for a beautiful presentation.
- 2
Plate the Sashimi
Arrange the sliced Yellowtail on a chilled plate. Overlap the slices slightly for an aesthetically pleasing layout.
- 3
Prepare the Condiments
In a small bowl, place the soy sauce and add a small amount of wasabi to taste. Mix gently until combined. Place the pickled ginger in another small bowl.
- 4
Finish with Garnish
Drizzle a small amount of sesame oil over the sashimi. Garnish with microgreens or shiso leaves. Cut the lemon or lime in wedges and place them on the side of the plate.
- 5
Serve
Serve the sashimi immediately with the soy sauce and wasabi mix, pickled ginger, and lemon or lime wedges on the side.