Hamachi* Recipe

Inspect and slice

Pat the hamachi fillet dry with paper towel. Using a very sharp knife, slice the fillet into 1/8–1/4-inch (3–6 mm) thin sashimi slices. Arrange slices on a chilled plate, slightly overlapping.

Lightly season the arranged slices with the fine sea salt and a small pinch of freshly ground black pepper. Drizzle the 1 tablespoon lemon juice evenly over the slices to brighten flavor. Let rest for 2–3 minutes while you prepare the dressing and garnishes.

In a small bowl, whisk together 2 tsp light soy sauce, 1 tsp rice vinegar, 1 tsp yuzu or lemon juice, 1/2 tsp mirin, 1/2 tsp sesame oil and 1/2 tsp grated fresh ginger until combined. Taste and adjust balance — add a drop more soy for saltiness, a few drops more yuzu/lemon for brightness, or a touch more mirin for sweetness.

If you prefer a slightly thicker glaze, warm the mixture gently for 10–15 seconds in the microwave or over low heat; otherwise use at room temperature.

Spoon or lightly brush the citrus-soy dressing over the hamachi slices, distributing evenly but sparingly so the fish flavor still comes through.

Scatter the thinly sliced radish or daikon across the top and add the thinly sliced green onions. Sprinkle toasted sesame seeds over the fish.

Add microgreens or shiso leaves for herbaceous aromatics. If you like heat, finish with a few drops of chili oil or a few thin slices of fresh chili placed atop the fish.

Serve immediately with steamed sushi rice or chilled cucumber ribbons on the side. Provide extra soy or citrus dressing for diners to add to taste.

Leftovers: keep unused hamachi tightly wrapped and refrigerated and consume within 24 hours. Do not freeze after slicing raw.