T - Hamachi Recipe

Chill and prepare

Place a bowl of ice water in the refrigerator or a large bowl with ice. Keep a clean cutting board and a very sharp fillet or sashimi knife ready. Pat the hamachi fillet dry with paper towels. Sprinkle sea salt evenly over both sides and let rest 5 minutes to firm the flesh and season lightly. Rinse quickly under cold water to remove excess salt and pat dry again.

Slice

With the knife angled slightly, slice the hamachi into 1/8–1/4-inch (3–6 mm) slices against the grain. For sashimi presentation, cut each slice so it’s about 2–3 inches (5–7 cm) long and 1–1.5 inches (2.5–4 cm) wide. Keep the slices chilled on a plate over ice or return briefly to the refrigerator until ready to serve.

Whisk together the soy sauce, yuzu juice (or lemon+lime), mirin, sesame oil, and sugar in a small bowl until the sugar dissolves. Taste and adjust: add a touch more yuzu for brightness or a pinch more sugar if too sharp. Keep refrigerated until serving.

Arrange hamachi slices on chilled plates or a single serving plate, fanning them slightly so each slice is visible.

Lightly brush or drizzle about 1 tsp of neutral oil over the fish to give a glossy finish and round out the flavors.

Spoon 1–1.5 teaspoons of the citrus-soy dressing over each portion of hamachi, or serve the dressing in a small dish on the side for dipping.

Scatter the grated fresh ginger sparingly across the fish (use less if you prefer subtler ginger). Add the thinly sliced chili for heat, the sliced scallion, microgreens or mitsuba, and a small pinch of toasted sesame seeds.

If using, finish with a light sprinkle of furikake or a few thin nori strips and serve with shiso leaves or a small bowl of sushi rice as accompaniment.

Serve immediately while the fish is cold and the dressing is fresh. Provide small plates and chopsticks or forks.