Hamachi Crudo Recipe

Chill and slice

Keep the hamachi well chilled until ready to slice. Using a very sharp long knife (preferably a sashimi knife), slice the yellowtail into 1/8"–1/4" (3–6 mm) thin slices against the grain. Aim for uniform pieces for an elegant presentation. Arrange slices on a chilled serving plate in a single layer or slightly overlapping.

Lightly season the arranged slices with the sea salt and a small pinch of freshly ground white pepper. Set aside while you prepare the ponzu and garnishes so the salt can gently draw out flavors (2–3 minutes).

Make ponzu

In a small bowl, whisk together the light soy sauce, yuzu juice (or lime/lemon substitute), mirin, rice vinegar, and water until combined. Taste and adjust: it should be bright, slightly sweet, salty, and acidic. If using bottled yuzu or concentrated citrus, start conservatively and adjust to taste.

Strain the ponzu through a fine mesh sieve into a small pourable container to remove any pulp for a clear dressing (optional).

Prepare jalapeño and scallions

Thinly slice the jalapeño into very fine rounds or half-moons; remove seeds if you want a milder heat. Thinly slice the scallion green parts on a bias. If using daikon, julienne finely and pat dry with paper towel to remove excess moisture.

Distribute the daikon (if using) in small nests on the plate or scatter lightly under the hamachi slices for texture.

Dress and garnish

Just before serving, lightly drizzle about 1 to 1-1/2 tablespoons of the citrus ponzu over the hamachi slices (roughly 2–3 tsp per serving). Drizzle the extra-virgin sesame oil sparingly (a few drops per slice) to add sheen and a hint of nuttiness. Scatter the thin jalapeño slices and scallions evenly over the fish.

Sprinkle the toasted sesame seeds over top and tuck microgreens or shiso leaves around the plate for color and aromatic lift. Serve with lime wedges on the side for diners to add extra citrus if desired.

Serve immediately while the fish is chilled and the ponzu is bright. Leftover dressed fish is not recommended; if you must hold, keep components separate and dress at time of service.