Hamachi, Wasabi Aioli, Cilantro, Pickled Daikon Recipe

Prepare the daikon: peel and cut into very thin matchsticks (julienne) or into 1/8" rounds depending on desired texture. Aim for uniform pieces so they pickle evenly.

Make the quick pickling brine: in a small heatproof bowl or jar combine rice vinegar, water, sugar and kosher salt. Stir until sugar and salt dissolve. If using jalapeño or yuzu peel, add them now.

Add the daikon to the brine, press to submerge, cover and refrigerate for at least 20–30 minutes. For best flavor, chill 1–2 hours. Drain and reserve about 1 tsp of the pickling liquid for plating if desired.

In a small bowl whisk together mayonnaise, wasabi paste, lime juice, soy sauce, toasted sesame oil and honey (if using) until smooth.

Taste and adjust: add more wasabi for heat, more lime for brightness, or a teaspoon of water to thin to a drizzling consistency. Season with fine sea salt to taste.

Transfer the aioli to a squeeze bottle or bowl and refrigerate until ready to plate. The flavor will mellow slightly after 15–20 minutes.

Prepare the hamachi: pat the fish dry with paper towels. Trim into an even rectangle and using a very sharp knife slice the hamachi into 12-16 thin sashimi slices (about 1/8"–3/16" thick). Keep the slices chilled on a tray covered with plastic while finishing other components.

Season lightly: lay slices flat on a chilled plate, sprinkle each lightly with kosher salt and a small pinch of freshly ground black pepper. Let sit 1–2 minutes to allow salt to start drawing out flavors, then blot any excess moisture.

Plate the fish: arrange 3–4 slices per portion (depending on desired plating) fanned or slightly overlapping on chilled plates.

Add pickled daikon: place a small nest (about 1–2 Tbsp) of drained pickled daikon beside or atop each hamachi portion to provide brightness and crunch. If you reserved pickling liquid, spoon a drop onto the plate near the daikon for extra acid.

Dot with wasabi aioli: either pipe or dot 5–6 small quenelles or dots of the wasabi aioli around and on top of the hamachi. Alternatively, thin the aioli slightly and lightly streak across the plate with the back of a spoon for a more modern presentation.

Garnish: scatter fresh cilantro leaves over the fish and daikon, add a few microgreens or baby shiso if using, and sprinkle toasted sesame seeds. Finish each portion with a tiny drizzle (about 1/4 tsp) of neutral finishing oil and a light crack of black pepper.

Serve immediately chilled so the hamachi texture is bright and the aioli and pickles are cold. Recommend serving alongside soy sauce or ponzu if desired.