Name: Roy's Waikikis Kona Kampachi Crudo Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz Kona Kampachi (sliced thinly); 2 oz Tri Caviar (variety of caviar such as salmon, trout, and whitefish); 1 cup Bubu Arare (Japanese rice crackers); 2 tbs Extra virgin olive oil; 1 tbs Lemon juice; 1 tsp Sea salt; 1 tbs Fresh chives (finely chopped); 0 to taste Microgreens (for garnish)

Lay the sliced Kona Kampachi on a serving plate in a single layer.

Prepare the Fish

Drizzle the extra virgin olive oil and lemon juice evenly over the fish.

Dress the Fish

Sprinkle sea salt and finely chopped chives over the fish.

Add Seasoning

Place small dollops of Tri Caviar on top of the fish slices.

Top with Caviar

Sprinkle the Bubu Arare on top for added texture and crunch.

Finish with Bubu Arare

Finish with microgreens for garnish and serve immediately.

Garnish and Serve

Kona Kampachi (sliced thinly)

Tri Caviar (variety of caviar such as salmon, trout, and whitefish)

Bubu Arare (Japanese rice crackers)

Extra virgin olive oil

Lemon juice

Sea salt

Fresh chives (finely chopped)

Microgreens (for garnish)

Kona Kampachi Crudo

Make Kona Kampachi Crudo Recipe in just 15m. Tri Caviar, Bubu Arare

Kona Kampachi Crudo Recipe

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