Yellowtail Crudo Recipe

Name: Seito Sushi Sand Lakes YELLOWTAIL CRUDO Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 0.6 lbs fresh yellowtail (hamachi) fillet, skinless; 3 tbs yuzu tobiko; 0.5 cups fresh cilantro leaves (small sprigs); 1 unit fresh jalapeño, thinly sliced (seeds optional); 0.25 cups microgreens or thinly sliced scallions; 0.5 tsp fine sea salt; 0.125 tsp freshly cracked black pepper; 0.25 cups Japanese soy sauce (low-sodium preferred); 2 tbs fresh yuzu juice or bottled yuzu; 1 tbs fresh lime juice; 1 tbs mirin; 2 tbs dashi (kombu + bonito) or light fish stock; 0.5 cups fresh cilantro leaves (packed, stems trimmed); 0.5 tsp white truffle oil; 0.25 tsp granulated sugar or agave (optional, to balance acidity); 1 tsp neutral oil (grapeseed or vegetable), for brushing; 0.5 tsp extra-virgin olive oil (optional drizzle); 1 tsp toasted sesame seeds (white or black), for garnish; 0.5 cups thinly sliced cucumber or daikon (optional bed)

Inspired by Seito Sushi Sand Lake

Time35m

Serves4

cilantro truffle ponzu / yuzu tobiko / jalapeno

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Ingredients

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Yellowtail & Garnishes

5/8 lbs fresh yellowtail (hamachi) fillet, skinless

3 tbs yuzu tobiko

1/2 cups fresh cilantro leaves (small sprigs)

1 unit fresh jalapeño, thinly sliced (seeds optional)

1/4 cups microgreens or thinly sliced scallions

1/2 tsp fine sea salt

1/8 tsp freshly cracked black pepper

Cilantro Truffle Ponzu

1/4 cups Japanese soy sauce (low-sodium preferred)

2 tbs fresh yuzu juice or bottled yuzu

1 tbs Fresh lime juice

1 tbs Mirin

2 tbs dashi (kombu + bonito) or light fish stock

1/2 cups fresh cilantro leaves (packed, stems trimmed)

1/2 tsp white truffle oil

1/4 tsp granulated sugar or agave (optional, to balance acidity)

Finishing Oil & Accompaniments

1 tsp neutral oil (grapeseed or vegetable), for brushing

1/2 tsp extra-virgin olive oil (optional drizzle)

1 tsp toasted sesame seeds (white or black), for garnish

1/2 cups thinly sliced cucumber or daikon (optional bed)

Method

Yellowtail & Garnishes

Chill and slice yellowtail

Place the yellowtail fillet in the coldest part of the refrigerator for 20–30 minutes to firm up (or briefly into the freezer for 10 minutes). Using a very sharp knife, trim any sinew and slice the fish on a 45-degree angle into 1/8"–1/4" (3–6 mm) thin slices. Arrange slices on a chilled platter in a single layer or slightly overlapping.

Lightly brush or mist each slice with the neutral oil to prevent sticking and add a subtle sheen. Season the fish very lightly with fine sea salt and a small pinch of freshly cracked black pepper—do not overpower the delicate fish.

Scatter a few thin jalapeño slices across the yellowtail pieces, distributing heat evenly. If you prefer milder heat, remove seeds before slicing.

Place small clusters of cilantro leaves and microgreens or scallion rounds on and around the yellowtail for aroma and texture.

Cilantro Truffle Ponzu

Quick-puree the cilantro

In a small blender or food processor, combine the packed 1/2 cup cilantro leaves with the yuzu juice, lime juice, mirin, and dashi. Pulse briefly just until the cilantro is finely chopped and incorporated — do not create a green puree; keep it slightly textured.

Transfer mixture to a fine-mesh sieve set over a bowl and press lightly with the back of a spoon to extract a smooth, herb-infused liquid. Discard coarse solids left in the sieve or reserve for another use.

Stir in the soy sauce, white truffle oil, and the optional 1/4 tsp sugar or agave to balance acidity. Taste and adjust: add up to 1 tsp more yuzu or lime for brightness, or a few drops more truffle oil if you want a stronger aroma. The final ponzu should be bright, salty, slightly sweet, and have a subtle truffle note.

Keep the ponzu chilled until ready to serve. If preparing ahead, store in an airtight container in the refrigerator for up to 24 hours; bring back to near-chill before plating.

Assembly & Finishing

Just before serving, spoon or gently pour about 1/2 to 1 tablespoon of cilantro truffle ponzu over each 4–5 slices of yellowtail, distributing evenly so each bite gets a bit of sauce. Use less sauce if you want the fish to remain very clean-tasting.

Place a small (about 1/2 tsp) quenelle or dot of yuzu tobiko on several slices of fish, or distribute 3 tbs across the platter so every bite has pop. The tobiko provides texture and briny citrus notes.

Finish with a light scattering of toasted sesame seeds, a tiny drizzle (optional) of extra-virgin olive oil for mouthfeel, and an extra cilantro leaf on selected slices for presentation.

Serve immediately with thinly sliced cucumber or daikon on the side if using. Provide small spoons or chopsticks for guests to pick up tobiko and enjoy the contrasting textures and flavors.