Can I use other types of fish to make this hamachi crudo recipe?

Yes you can! This recipe can be made using raw sashimi grade salmon, tuna, or scallops. The sauce can also be used for vegan sashimi.

Can I use frozen fish that has been thawed?

In the US, only raw fish that has been frozen can be used for nigiri sushi and sashimi. So the short answer is yes you can. However, I would advise that you look for frozen fish that's labeled safe for raw consumption. Fish needs to be frozen at a certain temperature and for a certain amount of time in order to kill most bacteria and parasites.

Can I store sashimi? And if so, how do I store it?

Yes, you can store sashimi in the fridge for up to 2 days. Save it in an airtight storage container (glass, preferably), and refrigerate immediately.

Hamachi Crudo

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Hamachi crudo is a simple dish consisting of cold raw sliced yellowtail topped with various toppings and a refreshing citrus and soy sauce dressing. It’s served as an appetizer and has a buttery, savory, citrusey, and slight fruity taste.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Side
Method: Slicing
Cuisine: Japanese
Diet: Low Calorie

Ingredients

Units Scale

2 teaspoons ponzu sauce
1 tablespoon fresh lime juice
1/2 teaspoon sriracha sauce or sambal oelek (omit it if you don’t like it spicy)
1/2 pound sashimi-grade yellowtail (hamachi) or amberjack (kanpachi)
1 shiso leaf or 1 tablespoon cilantro, chopped
1 tablespoon high quality extra virgin olive oil
Coarse sea salt, for sprinkling
Ichimi pepper (optional)

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Instructions

Make the sauce: Mix the ponzu sauce, lime juice, and sriracha sauce and set aside.
Slice the yellowtail: Grab your sharpest chef’s knife for this step! Slice the yellowtail against the grain into pieces that are slightly thinner than sashimi (about ¼ inch thick).
Plate the yellowtail: Gently lay each sliced piece of yellowtail flat on a plate, one next to another, leaving a little space in between each slice.
Season the yellowtail sashimi: Pour the ponzu and lime sauce over the crudo and sprinkle the chopped shiso leaf so each piece of crudo gets a little taste. Drizzle the olive oil over the crudo and finish by sprinkling a little salt and ichimi. Serve immediately.

Notes

Save the leftovers in a storage container and refrigerate for up to 2 days. I suggest saving the sauce separately if it hasn’t been added to the fish. I also recommend using a glass container to minimize the chance of bacteria coming in contact with the raw fish.

Nutrition

Serving Size: 1 serving
Calories: 233
Sugar: 0.6g
Sodium: 213mg
Fat: 13g
Saturated Fat: 2.5g
Unsaturated Fat: 2.4g
Trans Fat: 0g
Carbohydrates: 1.6g
Fiber: 0.1g
Protein: 26.7g
Cholesterol: 62.3mg

Find it online: https://pickledplum.com/hamachi-crudo/