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–+ servings

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
Cook Time 1 minute
Total Time 9 minutes
Servings: 2
Course: Seafood
Cuisine: Californian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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