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Snapper Crudo with Mirin, Red Chili & Yuzu Kosho
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Prep Time
8
minutes
mins
Total Time
9
minutes
mins
Servings:
2
Course:
Seafood
Cuisine:
Californian, Japanese
Calories:
25
Ingredients
Equipment
Method
Nutrition
Ingredients
1x
2x
3x
?
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
In a small bowl, whisk together the mirin and red yuzu kosho until fully combined.
Plate the Crudo
Arrange the thinly sliced snapper in a single layer on a chilled plate.
Drizzle the yuzu kosho sauce evenly over the fish.
Garnish with a light sprinkle of crushed red chili and sesame seeds.
Serve immediately.
Nutrition
Calories:
25
kcal
Carbohydrates:
7
g
Sodium:
130
mg
Sugar:
4
g
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