Snapper Crudo with Mirin, Red Chili & Yuzu Kosho

A lightning-fast, high-impact appetizer. Silky snapper meets a spicy-citrus glaze-just three ingredients, but every bite lands.

Why You'll Love Snapper Crudo with Mirin, Red Chili & Yuzu Kosho

It's elegant without being fussy. Light, bright, and full of umami, this dish comes together in minutes but feels like something you'd order at a top sushi bar. The yuzu kosho brings subtle citrus fire, while the snapper melts on the tongue. No heat, no stress-just chill and slice.

Tips and Tricks

• Use a very sharp knife and cut the snapper while it's still slightly chilled for clean, even slices.
• Chill your plate beforehand for an extra refreshing presentation.

Variations

• Try it with yellowtail, scallop, or fluke for a different texture and flavor.
• Add a few drops of ponzu or rice vinegar for added acidity.

Substitutions

• No red yuzu kosho? Mix a dash of chili paste with lemon or yuzu zest.
• Sake can sub in for mirin-just add a pinch of sugar.

Best served with

• Crisp white wine (Albariño or Grüner Veltliner)
• Sake on ice
• Cucumber salad or pickled daikon

How to Store Leftovers

Best enjoyed fresh-if needed, store unused snapper slices airtight in the fridge and eat within 24 hours. Do not pre-dress.

Common Questions

Snapper Crudo with Mirin, Red Chili & Yuzu Kosho

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Sushi-grade snapper sliced thin and draped in a quick mirin and red yuzu kosho dressing. Finished with crushed red chili and sesame seeds. Clean, cold, and bright with just enough heat.

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Prep Time 8 minutes mins

Cook Time 1 minute min

Total Time 9 minutes mins

Servings: 2

Course: Seafood

Cuisine: Californian, Japanese

Calories: 25

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ½ lb Sushi-grade snapper thinly sliced
• 2 tablespoon Mirin
• ½ teaspoon Red yuzu kosho
• Crushed red chili and sesame seeds to garnish

Equipment

• Sharp Knife
• Small mixing bowl
• Plating Dish

Method

 

Make the Sauce

1. In a small bowl, whisk together the mirin and red yuzu kosho until fully combined.

Plate the Crudo

1. Arrange the thinly sliced snapper in a single layer on a chilled plate.
2. Drizzle the yuzu kosho sauce evenly over the fish.
3. Garnish with a light sprinkle of crushed red chili and sesame seeds.
4. Serve immediately.

Nutrition

Calories: 25kcalCarbohydrates: 7gSodium: 130mgSugar: 4g

Notes

Storage: This is a best-fresh, serve-immediately dish. If you want to get ahead, slice the snapper and mix the mirin-yuzu kosho sauce separately, then plate and dress right before serving.

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