Hamachi Crudo w/ Yuzu Oil

Delicate hamachi slices kissed by vibrant yuzu oil and flaky Maldon salt. Minimal ingredients, maximum impact for an elegant starter.

Why You'll Love Hamachi Crudo w/ Yuzu Oil

Delicate slices of sushi-grade hamachi dressed with bright, floral yuzu oil and finished with flaky Maldon salt and citrus zest. Simple ingredients, big flavor, and elegant presentation-no sushi bar needed.

Tips and Tricks

• Use the freshest sushi-grade hamachi for the best texture and flavor.
• Slice fish cold and thin for neat presentation.
• Adjust citrus zest and salt to your taste preferences.

Variations

• Add microgreens or thin radish slices for color and crunch.
• Swap yuzu oil for toasted sesame oil for nuttier notes.
• Serve over cucumber rounds for a refreshing twist.

Substitutions

• Use lime zest if yuzu zest is unavailable.
• Any flaky finishing salt can replace Maldon salt.
• Yellowtail or other firm sashimi-grade fish can substitute for hamachi.

Best served with

• Cold sake or dry white wine
• Crisp cucumber salad
• Lightly pickled ginger slices
• Steamed jasmine rice

How to Store Leftovers

• Best eaten fresh. If needed, wrap fish tightly and refrigerate up to 12 hours. Do not marinate ahead to preserve texture.

Common Questions

Hamachi Crudo w/ Yuzu Oil

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Delicate hamachi slices kissed by vibrant yuzu oil and flaky Maldon salt. Minimal ingredients, maximum impact for an elegant starter.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: Appetizer, Seafood

Cuisine: Asian Inspired, Californian

Ingredients Equipment Method

Ingredients

  

• ½ lb hamachi
• 1 tablespoon yuzu oil
• Maldon flaky salt to taste
• Yuzu zest to taste or lime zest

Equipment

• Sharp Knife
• Serving plate

Method

 

1. Slice fish against the grain into ¼-inch slices. If needed, cut again to make strips about ¼ to ½ inch thick.
2. Arrange slices spaced evenly on a plate.
3. Drizzle yuzu oil evenly over the fish.
4. Sprinkle with Maldon flaky salt and zest with yuzu or lime.

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