Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Yellowtail (Hamachi) Sashimi
Accompaniments & Garnishes
Optional Quick Citrus-Soy Dressing
Method
Yellowtail (Hamachi) Sashimi
- 1
Chill and prepare fish
Keep the yellowtail well chilled until ready to slice. Pat the loin dry with paper towels. If necessary, trim any sinew or discolored edges so you have a clean, evenly shaped piece for slicing.
- 2
Season
Lightly brush the fish with the neutral oil to give the surface a slight sheen and to help prevent sticking to the knife. Sprinkle the fish evenly with the fine sea salt and a very small pinch of freshly ground black pepper; this will subtly enhance the flavor without overpowering the fish.
- 3
Slice
Using a very sharp, long sashimi or fillet knife, hold the knife at about a 20–30 degree angle to the cutting board. With a single smooth stroke (draw-cut) slice the loin into 4 equal, approximately 1/4-inch (6–7 mm) thick slices. Each order serves 2 pieces, so this recipe yields two orders (4 pieces). Wipe the knife with a damp cloth between each slice for clean cuts.
Accompaniments & Garnishes
- 4
Plate
Arrange the four yellowtail slices on a chilled plate or wooden sushi plate, slightly overlapping or fanned. Place a small mound (about 1/2 tsp) of wasabi and a small pile (about 2 tsp) of pickled ginger to the side of the fish.
- 5
Garnish
Scatter the microgreens lightly over or beside the fish, sprinkle the toasted sesame seeds evenly across the slices, and add the thinly sliced scallion. Tuck the lemon or lime wedge on the plate for diners who want a citrus touch.
- 6
Serve with condiments
Pour the soy sauce into a small dipping dish. If using the optional dressing, combine yuzu or lemon juice, light soy sauce and sesame oil in a small bowl and mix; a few drops can be brushed on the fish or offered on the side as a bright finishing sauce.