Hamachi Jalapeño Sashimi* Recipe

Prepare fish

Keep the hamachi very cold. Using a very sharp, long sashimi knife, trim any sinew and silver skin. Cut the hamachi into 8–10 thin slices about 1/8"–3/16" (3–5 mm) thick against the grain. Arrange slices on a chilled plate fanning slightly so each piece is visible.

Season fish

Lightly sprinkle the fine sea salt over the arranged hamachi slices (about 1/4 tsp distributed) to enhance flavor, then let sit 1–2 minutes while you finish the dressing.

Add cucumber and jalapeño

Tuck cucumber ribbons between or under the hamachi slices for texture. Distribute the thin jalapeño slices sparingly over the fish — use more or less depending on desired heat. If you prefer milder heat, remove seeds before slicing.

Garnish

Finish with a light sprinkle of toasted sesame seeds across the fish and place small dots or tiny mounds of micro wasabi near the fish (or use micro wasabi greens on top). Add optional microgreens or radish slices for color.

Combine yuzu juice, soy sauce, mirin, rice vinegar and dashi in a small bowl. Whisk until combined. Taste and adjust: if it’s too sharp, add the 1/2 tsp neutral oil to round the flavor and give a slight sheen. The dressing should be bright, salty-acidic and balanced.

Using a spoon, lightly drizzle about 1–1 1/2 tbs of the yuzu ponzu over the hamachi slices just before serving so the fish remains pristine but flavored. Serve remaining ponzu on the side if diners want extra.

Serve immediately while the fish is cold. Recommend plating 6–8 slices per person as an appetizer. Provide chopsticks and small plates for shared-style tasting.