Hamachi Sashimi Recipe

Chill and safety

Keep the hamachi chilled until ready. Work on a clean board and ensure your knife is very sharp (sashimi or yanagiba style). Pat the fish dry with paper towels to remove surface moisture.

Trim the fish

If needed, remove any silverskin, bloodline or connective tissue from the loin with a small sharp knife. Trim to a uniform rectangle for easier, consistent slices.

Slice technique

Cut the hamachi across the grain into 1/4-inch (about 6 mm) thick slices. Use a single smooth pull stroke with the knife; do not saw. For slightly thicker sashimi, cut 1/3-inch (8–9 mm). Aim for 8–10 pieces from a 1/2 lb loin.

Presentation

Arrange the slices neatly on a chilled plate, slightly overlapping or fanned. Place shiso leaves, microgreens, cucumber ribbons, and daikon near the fish for color and texture.

Make the citrus-soy dressing

In a small bowl, whisk together soy sauce, fresh lime juice, olive or grapeseed oil, sesame oil, and yuzu kosho or grated ginger if using. Taste and adjust: add a little more lime if you want brighter acidity or a pinch more soy for salt. Stir in toasted sesame seeds and the white part of sliced scallion.

Wasabi

If serving wasabi, place a small smear or a small quenelle of wasabi on the plate or in a tiny serving dish so diners can mix it into soy if desired.

Just before serving, lightly sprinkle the hamachi slices with sea salt and lemon zest to brighten the flavor. Drizzle a small amount (about 1/2 tsp per portion) of the citrus-soy dressing over the fish or serve the dressing on the side for dipping.

Garnish with the remaining green scallion slices, microgreens, a few toasted sesame seeds, and place cucumber/daikon garnishes alongside. Serve immediately while fish is cool and fresh.