Name: Hamachi Crudo with Yuzu Ponzu Sauce Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 8 ounces Sushi-Grade Yellowtail Hamachi; 1 Shallot, thinly sliced; 1 medium Serrano Pepper, thinly sliced; 1/4 cup Cilantro, chopped; 1 teaspoon Lemon Zest; 3 tablespoons Yuzu Juice (or lemon juice as substitute); 2 tablespoons Ponzu Sauce; 2 tablespoons Filtered Water; 1 teaspoon Sugar; 1 teaspoon Sesame Oil; 1 clove Garlic, smashed; 1 tablespoon Rice Vinegar; 1 pinch Flaky Salt, for finishing

Jump to Recipe

Introduction

Hamachi Crudo with Yuzu Ponzu Sauce is a light and refreshing dish that highlights the delicate flavor of sushi-grade yellowtail. This flavorful appetizer combines citrusy yuzu and tangy ponzu with fresh herbs and a touch of spice for a truly vibrant taste experience.

A white bowl holds several translucent pale pink fish slices arranged in a circular pattern, partially submerged in a light brown sauce. On top of the fish, there are small dark amber fish eggs glistening with moisture, along with thinly sliced pale green rings of scallion and fresh green cilantro leaves adding brightness and texture. In the background, the bowl sits on a white marbled surface, enhancing the fresh and delicate look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces sushi-grade yellowtail hamachi
1 shallot
1 medium serrano pepper
1/4 cup cilantro
1 teaspoon lemon zest
3 tablespoons yuzu juice
2 tablespoons ponzu sauce
2 tablespoons filtered water
1 teaspoon sugar
1 teaspoon sesame oil
1 clove garlic
1 tablespoon rice vinegar
1 pinch flaky salt

Instructions

Step 1: In a bowl, combine yuzu juice, ponzu sauce, filtered water, sugar, sesame oil, smashed garlic clove, and rice vinegar. Stir until the sugar dissolves to create the yuzu ponzu sauce base.
Step 2: Using a sharp knife, thinly slice the sushi-grade hamachi and arrange the slices on a plate, slightly overlapping them for an elegant presentation.
Step 3: Drizzle the prepared yuzu ponzu sauce generously over the hamachi slices, allowing the flavors to meld.
Step 4: Finely slice the shallot and serrano pepper. Sprinkle these along with chopped cilantro and lemon zest over the fish.
Step 5: Finish with a pinch of flaky salt for added texture and flavor. Serve immediately for the freshest taste.

Tips & Variations

Use lemon juice as a substitute if yuzu juice is unavailable, though yuzu adds a unique citrus note.
Adjust the serrano pepper quantity based on your preferred spice level.
Serve with sushi rice to make this dish more filling and satisfying.

Storage

Hamachi crudo is best enjoyed fresh and should be eaten immediately for optimal flavor and texture. If you must store leftovers, keep them in an airtight container in the refrigerator and consume within 24 hours. Reheat is not recommended.

How to Serve

A white bowl holds thin slices of pale pink fish arranged in a circular pattern, slightly overlapping, and partially submerged in a light brown sauce. On top of the fish, there is a small pile of fresh green herbs and thinly sliced light green scallions. Scattered throughout the dish are small, shiny, amber-colored fish roe, adding texture and contrast. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish for this crudo?

Yes, you can substitute with other sushi-grade fish like tuna or snapper, but the delicate flavor of hamachi complements the yuzu ponzu particularly well.

What if I don’t have ponzu sauce?

You can make a simple substitute by mixing soy sauce with a splash of lemon or lime juice and a pinch of sugar to mimic ponzu’s citrusy umami flavor.