Keep the hamachi well chilled until ready to slice. Using a very sharp knife, trim any connective tissue and cut the hamachi into 1/4-inch thick slices (about 12 oz yields 18–24 pieces depending on cut). Arrange slices on a chilled plate in a single layer.

Make the light marinade: in a small bowl whisk together soy sauce (3 tbs), mirin (1 tbs), lime juice (1 tbs), sesame oil (1 tsp), grated ginger (1 tsp) and honey (1 tsp) until honey is dissolved.

Brush or spoon about half of the marinade lightly over the hamachi slices just before serving. Reserve the rest for finishing or for guests to add.

Citrus Ponzu & Garnishes

If using store-bought ponzu, whisk briefly to combine. Stir in yuzu/lemon zest (1 tsp) to the ponzu for extra brightness. Taste and adjust with a tiny pinch of sugar if overly sharp.

Prepare fresh garnishes: thinly slice scallions and jalapeño. Slice avocado and cucumber. Keep microgreens/herbs ready for plating.

For plating: place two or three hamachi slices per portion on chilled plates. Spoon 1/2 to 1 tablespoon ponzu over each portion, letting it pool lightly beneath the fish.

Crunch & Texture

Scatter thin cucumber slices and avocado beside or beneath the hamachi slices to add cooling texture.

Sprinkle toasted sesame seeds (1 tsp) and crispy shallots or fried garlic (2 tbs) evenly over the fish and around the plate for crunch.

Add thin jalapeño rounds and sliced scallion greens over the fish for heat and color.

Finishing & Service

Finish each plate with a very light drizzle (about 1 tsp) of neutral oil over the fish to add sheen, then season sparingly with fine sea salt (1/4 tsp divided across servings) and a few grinds of black pepper.

Garnish with microgreens/herbs and a small dab of wasabi on the side if desired. Serve immediately so the fish is cold and the textures remain crisp.

Any remaining marinade can be warmed briefly and used as a dipping sauce, or reserved chilled for up to 24 hours in the refrigerator (discard if left longer).