Hamachi Recipe

Prepare fish

Keep the hamachi chilled until just before slicing. Pat the loin dry with paper towels. Using a very sharp, long sashimi knife (or a sharp chef's knife), slice the hamachi on a 15-degree angle into 1/8–1/4-inch (3–6 mm) thick slices. Arrange the slices on a chilled serving plate in a single overlapping row or fan.

Lightly season the slices with sea salt and a small crack of black pepper. Let sit 1–2 minutes to allow the salt to gently draw out flavor, then blot any moisture with a paper towel if needed.

Scatter the thinly sliced cucumber and radish around and beneath the hamachi slices for texture and crunch. Add microgreens as a fresh, visual accent.

Sprinkle the toasted sesame seeds evenly over the fish just before serving.

Make dressing

In a small bowl whisk together the soy sauce, yuzu juice (or lemon+lime), rice vinegar, mirin, olive oil, grated ginger, and honey until emulsified. Taste and adjust: add a touch more yuzu/lemon for brightness, or 1/4 tsp more honey if too sharp. If using, whisk in shichimi togarashi for a spicy undertone.

Let the dressing rest 5 minutes to allow flavors to meld. Spoon or lightly drizzle about 1 teaspoon of the dressing over each portion of hamachi just before serving, leaving some dressing on the side for guests to add more.

Prepare drizzle

Whisk the wasabi paste into the mayonnaise until smooth, then stir in the sesame oil. Add water a few drops at a time to achieve a thin, pourable consistency (about 1 tsp). Transfer to a squeeze bottle or small spoon for plating.

Lightly zigzag the wasabi-sesame drizzle over the hamachi slices (use sparingly so it complements rather than overpowers).