Description
A refreshing and flavorful dish featuring thinly sliced hamachi drizzled with a zesty yuzu ponzu sauce.
Ingredients
Scale
- 1 pound fresh yellowtail (hamachi), paper-thin slices
- 1/4 cup fresh yuzu juice
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon chili flakes (optional)
- 1 ripe avocado, cut into wedges
- 1/4 cup finely chopped scallions
- 1 tablespoon toasted sesame seeds
- Microgreens or edible flowers for garnish (optional)
Instructions
- Combine yuzu juice, soy sauce, rice vinegar, sesame oil, grated ginger, and chili flakes (if using) in a mixing bowl. Stir well to blend the flavors and set aside.
- Layer the thin slices of hamachi on a large serving dish, creating a fan shape.
- Drizzle the prepared ponzu sauce over the fish, allowing it to soak in.
- Arrange the avocado wedges around the hamachi.
- Scatter the chopped scallions and toasted sesame seeds over the dish.
- Top with microgreens or edible flowers if desired.
- Serve immediately or chill in the fridge for about 15 minutes before serving.
Notes
- For a zesty kick, swap out half of the yuzu juice with lime juice.
- Incorporate thinly sliced radishes or cucumbers for added crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Hamachi Crudo, Yuzu Ponzu Sauce, Japanese Appetizer