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Three pieces of raw fish sashimi topped with black caviar and golden garnish, served with diced red vegetables and microgreens on a dark plate.

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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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Californian, Japanese
Ingredients Equipment Method Notes

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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: best sliced and served immediately. The cured, dried fillet (before slicing) keeps refrigerated, wrapped, for up to 1 day.

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