Hamachi Sashimi
Pristine slices of yellowtail served with soy sauce and wasabi—a classic Japanese preparation that highlights the fish's delicate, buttery flavor. This no-cook dish takes just 10 minutes from start to table.
- Total time
- 10 min
- Servings
- 2
- Calories
- 180
- Protein
- 20g
Ingredients
- 8 oz hamachi (yellowtail), sushi-grade, in one block
- 3 tbsp soy sauce
- 1 tsp wasabi
- 1 oz daikon radish (or cucumber)
- ½ tsp sesame seeds (white or black)
Instructions
- 1
Place the hamachi block on a clean cutting board with the grain (the long lines of muscle) running left to right in front of you.
- 2
Using a sharp sashimi knife or very sharp chef's knife, slice straight down through the fish perpendicular to the grain, making cuts exactly 0.25 inch thick—about the thickness of a pencil. You should get 10–12 slices.
- 3
Lay each slice flat on a serving plate, slightly overlapping them in a fan or line, so they cover most of the plate surface.
- 4
Using a fine microplane or box grater, grate the daikon radish into thin, delicate strands, creating a small pile to the side of the hamachi.
- 5
Pour 3 tablespoons of soy sauce into a small dish and place it next to the plate—this is your dipping sauce.
- 6
Scoop 1 teaspoon of wasabi onto a small divot or corner of the plate; this will be mixed into the soy sauce or added directly to each slice as you eat.
- 7
Sprinkle the sesame seeds evenly over the hamachi slices, about 15–20 seeds scattered across the surface.
Tools you’ll need
- cutting board (preferably wooden or plastic, not glass)
- sharp sashimi knife or chef's knife (8 inches or longer)
- microplane grater or box grater
- small serving plate
- small sauce dish
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