Caviar & Strawberry Ponzu Crudo

Sashimi-grade yellowtail cured in a salt-sugar mixture, then thinly sliced and draped with a strawberry ponzu made with Roland Foods Vegan Ponzu. Finished with Thai chili and caviar for an umami-packed bite.

Why You'll Love Caviar & Strawberry Ponzu Crudo

This is not your average crudo. The salt-cured yellowtail delivers clean umami, while the strawberry ponzu made with Roland Foods Vegan Ponzu adds a bright, acidic punch with subtle sweetness. Finished with luxurious caviar and fresh herbs, it's the perfect harmony of texture, flavor, and elegance-ideal for entertaining or a refined first course.

Tips and Tricks

• Don't skip the air-drying step-it helps the ponzu cling to each slice without watering down the texture.
• Use a razor-sharp knife to slice the yellowtail cleanly and maintain its integrity.
• Make the ponzu ahead and let it chill to deepen the flavor.

Variations

• Add a splash of yuzu or Meyer lemon juice for citrusy lift.
• Use shiso leaves instead of cilantro for a more traditional Japanese profile.
• Dial up the heat with an extra Thai chili or drizzle of chili oil.

Substitutions

• Yellowtail can be swapped with sushi-grade fluke, snapper, or tuna.
• Use trout roe or smoked salmon roe in place of caviar for a similar effect.
• Jalapeño or serrano peppers can sub for Thai chili if needed.

Best Served With

• Sesame crackers, crispy rice chips, or taro chips
• A light cucumber-lime or radish salad
• Sparkling sake, dry rosé, or a chilled Sauvignon Blanc

How to Store Leftovers

• Store any remaining fish tightly wrapped in the fridge for up to 1 day.
• Do not reheat-serve cold only to preserve texture and freshness.

Common Questions

Caviar & Strawberry Ponzu Crudo

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Sashimi-grade yellowtail cured in a salt-sugar mixture, then thinly sliced and draped with a strawberry ponzu made with Roland Foods Vegan Ponzu. Finished with Thai chili and caviar for an umami-packed bite.

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Course: Appetizer, Seafood

Cuisine: Californian, Japanese

Calories: 181

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 tablespoon kosher salt
• 2 tablespoon granulated sugar
• ½ cup fresh strawberries hulled and finely diced
• 3 tablespoon Roland Foods Vegan Ponzu
• 1 tablespoon rice vinegar
• 1 Thai chili thinly sliced
• ½ teaspoon lime zest
• 8 oz yellowtail fillet sashimi-grade
• 2 tablespoon caviar
• Micro cilantro for garnish
• Flaky salt to taste

Equipment

• Mixing bowl
• Chilled serving plate
• Sharp Knife
• Plastic wrap
• Plate

Method

 

Cure the Yellowtail:

1. In a bowl, combine kosher salt and sugar.
2. Evenly coat the yellowtail fillet with the curing mixture.
3. Arrange the fillet on a plate and wrap tightly with plastic wrap.
4. Transfer to the refrigerator to cure for 30 minutes.
5. Remove from the fridge, unwrap, and rinse the fillet under cold water.
6. Pat completely dry with paper towels and place on a clean plate.
7. Transfer the plate to the refrigerator and air dry, uncovered, for 1 hour to allow the surface to firm up slightly.

Prepare the Strawberry Ponzu:

1. In a mixing bowl, combine diced strawberries, Roland Foods Vegan Ponzu, rice vinegar, Thai chili, and lime zest.
2. Let the mixture sit for 10 minutes to allow the flavors to meld.

Slice the Yellowtail:

1. Once the fillet is fully air-dried, use a sharp knife to thinly slice the yellowtail against the grain into even pieces.

Assemble:

1. Arrange the sliced yellowtail on a chilled serving plate in a slightly overlapping pattern.
2. Spoon the strawberry ponzu evenly over each slice.
3. Top each slice with a small spoon of caviar.
4. Garnish with micro cilantro and a pinch of flaky salt.
5. Serve immediately.

Nutrition

Calories: 181kcalCarbohydrates: 26gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 188mgSodium: 14434mgPotassium: 73mgFiber: 0.1gSugar: 24gVitamin A: 325IUVitamin C: 8mgCalcium: 99mgIron: 4mg

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