Hamachi Sashimi
Pristine slices of yellowtail served with soy sauce, wasabi, and pickled ginger for an elegant Japanese appetizer. Fresh, minimal-prep, and perfect for seafood lovers.
- Total time
- 15 min
- Servings
- 2
- Calories
- 140
- Protein
- 24g
Ingredients
- 8 oz sushi-grade hamachi (yellowtail)
- 3 tbsp soy sauce
- 1 tsp wasabi
- 2 oz pickled ginger (gari)
- 2 oz daikon radish, thinly sliced
- 4 leaves shiso leaves (optional)
Instructions
- 1
Remove hamachi from refrigerator 5 minutes before slicing to allow it to reach optimal temperature.
- 2
Using a very sharp sashimi knife, slice hamachi at a slight angle into 0.25-inch thick pieces, wiping the blade between cuts.
- 3
Arrange daikon slices and shiso leaves on chilled plates as a bed for the sashimi.
- 4
Arrange hamachi slices slightly overlapping on top of the daikon bed.
- 5
Place a small mound of wasabi on each plate, add a pile of pickled ginger, and serve soy sauce in a small dipping bowl.
- 6
To eat, dip a slice in soy sauce mixed with wasabi, and pair with pickled ginger between bites.
Tools you’ll need
- sharp sashimi knife or Japanese chef's knife
- cutting board (preferably wood or plastic, kept cold)
- chilled serving plates
- small dipping bowl
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