15 Minute Yellowtail (Hamachi) Sashimi with Yuzu Ponzu Sauce
on May 14, 2024, Updated Aug 11, 2025
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This 15 Minute Yellowtail Sashimi with Yuzu Ponzu Sauce is an easy and delicious hamachi sashimi appetizer that comes together in no time. Yellowtail sashimi is a popular raw fish appetizer, oftentimes served at sushi restaurants, but you can also make it at home!
Looking for more raw fish recipes? Be sure to check out our Tuna Crudo with Citrus Caper Vinaigrette and Spicy Salmon Crispy Rice.
What Is Yellowtail (Hamachi) Sashimi?
Sashimi is a Japanese dish made with raw, thinly sliced fish. Yellowtail is also known as Japanese amberjack. For this recipe, we are using a hamachi fish fillet.
Why You’ll Love This Recipe
In just 15 minutes, this sashimi delivers loads of umami flavor when it’s paired with yuzu and ponzu sauce. No cooking required!
- This recipe is made in under 15 minutes and uses 5 ingredients
- High in omega-3s!
- The raw fish is buttery, soft, and fresh
- Works as a restaurant-quality appetizer at home
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Fish: The main ingredient is yellowtail. Use sushi-grade yellowtail hamachi with the skin removed.
- Sauce: To make the yuzu ponzu sauce, combine soy sauce with yuzu juice. For a gluten-free sauce, coconut aminos or tamari can replace soy sauce. If you can’t find yuzu juice, lemon juice is a close substitute.
- Garnish: Top the sashimi with thinly sliced serrano peppers and some freshly cracked black pepper. You can also garnish with some scallions, cucumbers, avocado, or served with crunchy wonton wrappers for adding the sashimi on!
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- 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.
How to Make this Yellowtail Sashimi
Step 1: 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.
Step 2: 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.
Step 3: Add a serrano pepper slice to each yellowtail sashimi piece. Finish by drizzling your Yuzu Ponzu on the sashimi, finishing with black pepper. Serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this yellowtail sashimi recipe? We have you covered!
- For a chili, crunchy salad, you can serve this alongside our Citrus Avocado Salad with Chili Crisp.
- For a summer pairing, try pairing with our Heirloom Tomato Soup with Sesame Croutons or Stone Fruit, Burrata & Prosciutto Salad.
- Serve this appetizer with The Best Steak Frites Recipe.
Yellowtail Sashimi FAQs
No, these two things are similar, but they aren’t the same. Sushi is made with rolled rice, seaweed, and fish.
No, they are two different things. Nigiri is also made with raw fish, but the fish is placed on top of rice. Sashimi is served without the rice.
This will taste delicious when you serve it exactly as it is in the recipe. If you want to try out some different garnishes, add some sliced green onion, sliced ginger, daikon radish, or cilantro on top. Wasabi or spicy mayo are popular choices as well.
Each type of fish will have a unique flavor and texture. Other popular types of sashimi include halibut, skipjack tuna, scallop, ahi tuna, sea bass, kingfish, and even raw salmon. Just ensure you are purchasing sashimi-grade.
Yes, just ensure you are purchasing sushi-grade from your local grocer or fishmonger.
More Fish Recipes
If you do make this Yellowtail Sashimi with Yuzu Ponzu recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
15 Minute Yellowtail (Hamachi) Sashimi with Yuzu Ponzu Sauce
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish is one of my favorite summer recipes, it’s so refreshing!