Keep the hamachi well chilled until ready to slice. Using a very sharp chef's or sashimi knife, trim any remaining connective tissue and cut the fish into 1/8–1/4 inch (3–6 mm) slices or small bite‑size rectangles. Arrange slices in a single layer on a chilled plate or platter, leaving space between pieces.

Make Dressing

Whisk together yuzu (or lime + lemon) juice, light soy sauce, extra‑virgin olive oil, toasted sesame oil, mirin (if using), grated ginger and honey in a small bowl until emulsified. Taste and adjust: add a little more citrus for brightness, a pinch more soy for saltiness, or more honey if you prefer sweeter. Fold in the thinly sliced chili.

Prepare Aromatics & Crunch

Place thinly sliced shallot in a small bowl of ice water for 5 minutes to mellow its sharpness, then drain thoroughly and pat dry. If using cucumber, slice paper‑thin and pat dry as well. Toast sesame seeds in a dry skillet over medium heat for 1 minute until fragrant, if not pre‑toasted.

If you have raw garlic and want garlic chips: thinly slice garlic, fry in neutral oil until golden, drain on paper towel and reserve. Otherwise use store toasted garlic or crushed crispy garlic.

Assemble

Spoon or lightly drizzle about 1/2 to 1 tablespoon of the citrus‑soy dressing over each portion of hamachi pieces (total dressing use ~2–3 tbs). Use less if you want the fish flavor to remain very pure. Allow the dressing to rest on the fish for 30–60 seconds so it 'cooks' slightly from the acid.

Scatter the drained shallot slices and optional cucumber around and over the fish. Sprinkle toasted sesame seeds and crispy garlic evenly. Add the finely sliced chives and microgreens for freshness and color.

Finish with flaky sea salt and a light grind of black pepper. Serve immediately with lime wedges on the side for diners to squeeze additional citrus as desired.