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Hamachi with yuzu and olive oil

This easy carpaccio is one of my favourite ways to have sashimi. A combination of yuzu juice and yuzu kosho adds a wonderful citrusy flavor with a bit of peppery bite, offsetting the rich hamachi.

Course Appetizer
Cuisine Japanese
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients

  • hamachi sashimi grade (yellowtail)
  • yuzu kosho
  • olive oil
  • yuzu juice (you could substitute lemon or lime juice)
  • sea salt ( I used Portuguese fleur de sel)

Instructions

  1. Put a plate in the freezer for a few minutes to get it very cold.
  2. Using a very sharp knife, and cold hands, slice the hamachi into thin slices.
  3. Place the hamachi on the chilled plate then place a small dab of yuzu kosho on each slice. Drizzle with olive oil, a couple of splashes of yuzu juice and then sprinkle some sea salt on top.
  4. Serve immediately.