15 Minute Yellowtail (Hamachi) Sashimi with Yuzu Ponzu Sauce
This 15 Minute Yellowtail Sashimi with Yuzu Ponzu Sauce is an easy and delicious hamachi sashimi appetizer that comes together in no time.
Servings: 4
Equipment
Ingredients
- 1 pound sushi-grade yellowtail hamachi fish filet skin removed
- 2 tablespoons soy sauce
- 2 tablespoons yuzu juice
- 1 medium serrano pepper thinly sliced
- Freshly cracked black pepper
Instructions
- Place your yellowtail in the freezer for at least 10 to 15 minutes before slicing, this way you’ll be able to get more even and sharp slices. Using a sharp knife, thinly slice your yellowtail against the grain at a slight angle into about 1/4 inch slices. It should be pretty thinly sliced.
- Arrange the slices on a serving platter.
- In a small bowl, mix soy sauce and yuzu juice until combined.
- Add a serrano pepper slice to each yellowtail sashimi piece. Finish by drizzling over your Yuzu Ponzu on the sashimi, finishing with black pepper. Serve.
Video
Notes
- Freeze your yellowtail 10 to 15 minutes before slicing to get cleaner, thinner cuts.
- Sub with lemon juice for yuzu to create your ponzu sauce.
- To Prep: Slice your fish and peppers ahead of time, make your sauce ahead of time, and assemble when time to serve.
- Make this gluten-free by using coconut aminos or tamari.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 503mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 0.1IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.2mg