Hirame Usuzukuri Recipe

Chill and prep

Place a large cutting board on top of a tray filled with ice cubes to create a cold work surface. Keep the sashimi-grade flounder refrigerated until ready. Pat the fillet dry with paper towels and remove any remaining pin bones with tweezers. Lightly sprinkle 1 1/2 tsp fine sea salt evenly over both sides of the fillet and let rest on the chilled board for 3–4 minutes (this firms the flesh slightly). Pat lightly again to remove excess moisture.

Slice usuzukuri (paper-thin)

Using a very sharp, long-bladed knife (preferably a yanagiba or slicer), hold the blade at a very low angle and make smooth single strokes to slice the fillet into extremely thin (almost translucent) slices about 1–1.5 inches wide. Aim for 20–30 thin slices depending on fillet size. Lay slices flat, slightly overlapping, on a chilled serving plate in a single layer or fanned arrangement. Keep refrigerated until plating if not serving immediately.

Garnish

Reserve microgreens for final garnish. Keep them chilled and only add when plating.

Dry the rinsed quinoa thoroughly: spread the rinsed quinoa on a clean towel or baking sheet and let air-dry 20–30 minutes or pat with paper towels until no dampness remains. Heat a small nonstick skillet over medium heat and add 1 tablespoon neutral oil. Add the dried quinoa and toast, stirring or shaking frequently, until the quinoa begins to sputter and some grains turn golden brown, about 3–4 minutes.

Reduce heat to low, sprinkle 1 1/2 tablespoons granulated sugar and 1/4 tsp fine sea salt over the toasted quinoa. Stir constantly so the sugar melts and coats the grains evenly without burning—about 1–2 minutes. The sugar will melt and then coat the puffed/toasted quinoa; remove from heat as soon as glossy and transfer to a sheet of parchment to cool and crisp. Break any clusters into small pieces once cool. Yield: about 3 tablespoons candied quinoa.

In a small bowl whisk together 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp rice vinegar, 1/4 tsp kosher salt, and 1/8 tsp white pepper until emulsified. Taste and adjust — it should be bright, slightly acidic, and balanced with the olive oil's fruitiness.

Just before serving, drizzle the dressing sparingly over the arranged hirame slices (about 1 teaspoon per portion of slices) so the fish glistens but does not become soggy. Then, using the remaining olive oil, lightly drizzle a thin ribbon of plain extra-virgin olive oil (about 1/2 tsp per serving) over the fish for finish and mouthfeel.

Scatter candied quinoa evenly over the plated slices, concentrating a small line or ring to add crunch and sweet-salty contrast. Finish with a few microgreens and a final very light pinch of flaky sea salt if desired.