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

No ratings yet

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Appetizer, Seafood

Cuisine: Asian Inspired, Californian

Calories: 175

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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.

Nutrition

Calories: 175kcalProtein: 23gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 42mgSodium: 73mgPotassium: 473mgVitamin A: 120IUVitamin C: 2mgCalcium: 36mgIron: 0.2mg

Notes

Storage: crudo is meant to be sliced and dressed just before serving, the fish won't hold well once cut. If you have extra hamachi, wrap it tightly and keep it in the coldest part of the fridge, use it within a day.

Tried this recipe?

Let us know how it was!