Hamachi Crudo

By: takestwoeggsPosted: 26/07/2023 Updated: 28/11/2023
Prep 15 minutes
Total 15 minutes
Delicate yet beautiful hamachi crudo is a Japanese appetizer that is drizzled with a bright yuzu ponzu sauce and then garnished with pickled shallots, serrano peppers, and cilantro. This easy yellowtail crudo is sure to impress!
Hamachi Crudo

Delicate yet beautiful hamachi crudo is a Japanese appetizer that is drizzled with a bright yuzu ponzu sauce and then garnished with pickled shallots, serrano peppers, and cilantro. This easy yellowtail crudo is sure to impress!

Looking down at a plate of yellowtail crudo in a table setting.

This hamachi crudo, or hamachi carpaccio, made with thin slices of yellowtail sashimi drizzled with a yuzu ponzu dressing and then topped with pickled shallots and cilantro has the perfect balance of citrusy, salty, and savory Japanese flavors. This easy yellowtail recipe only has 3 easy steps and can be completed in minutes!

This yellowtail carpaccio is an easy impressive Japanese appetizer that will instantly elevate any meal. If you are looking for more sushi-inspired recipes check out our, spicy tuna crispy rice, crispy rice salmon, and sushi bake.

A plate of hamachi crudo garnished and ready to eat.

What is Hamachi?

Hamachi is also known as Japanese amberjack or yellowtail. It is native to the northwest Pacific Ocean typically around China, Korea, Japan, and Hawaii.

Hamachi or yellowtail is popular in Japan and is eaten either cooked or raw. It has a crisp mild flavor with a luscious feel.

Our hamachi recipe is a uniquely Japanese-inspired hamachi crudo with yuzu, soy sauce, ponzu sauce, and sesame oil. We hope you’ll give our easy yellowtail recipe a try!

A detail shot of garnished hamachi crudo.

Why You’ll Love This Recipe

There are hundreds of reasons why you’ll love this hamachi crudo recipe, but here are the top three reasons.

  1. Easy and Delicious. This hamachi recipe can be finished in under 30 minutes and is packed with rich yuzu and savory Japanese flavors.
  2. Delicate yet impactful. This Japanese appetizer is an elegant way to start any meal that will surely impress your dinner guests.
  3. Customizable. This hamachi crudo recipe is easily customizable. You can customize the presentation, the toppings, or even the fish!
Looking down at a plate of hamachi crudo garnished.
Overlap the hamachi slices for a cute and easy date night plating!

Kitchen Equipment

You will need the following items of kitchen equipment to make this Hamachi carpaccio.

  1. Pickling Jar: if you opt to make the pickled shallots as a garnish, you will need a pickling jar.
  2. Sharp Knife: it is best to use a sushi knife or a newly sharpened knife to thinly slice the yellowtail sashimi pieces.
  3. Mixing Bowl: you will need a small mixing bowl to mix the yellowtail crudo dressing.

Ingredients

All of the ingredients you will need for this hamachi crudo recipe can be found at your local Japanese grocery market, Asian grocery market, or online.

Hamachi Crudo

  • Hamachi (yellowtail): be sure to buy sashimi-grade or sushi-grade yellowtail from a trusted grocery store. I buy all of my sushi-grade fish from a Japanese grocery market like Mitsuwa or Tokyo Central.
A chunk of sashimi grade hamachi yellowtail.
  • Yuzu Juice: yuzu juice is the main citrus element. It may be near impossible to find fresh yuzu, but you can buy packaged yuzu juice online or at your local Japanese grocery store.
  • Soy Sauce: soy sauce adds a salty, savory, umami flavor to the crudo dressing.
  • Ponzu Sauce: ponzu sauce is a popular Japanese condiment with a sour, sweet, and salty, savory flavor. You can buy ponzu sauce packaged at your local Asian grocery market or online.
  • Sugar: a touch of granulated sugar balances out the rich savory flavors of the other ingredients.
  • Toasted Sesame Oil: toasted sesame oil adds a toasted nutty savory flavor.
  • Garlic: freshly grated garlic adds a soft aromatic flavor to the dressing.
All the ingredients organized in small mixing bowls to make a yuzu dressing.

Pickled Shallots

  • Shallots: pickled shallots add a salty, sour flavor that brightens up the rich fatty flavors of the yellowtail carpaccio.
  • Rice Vinegar: rice vinegar is milder and gently sweeter than regular distilled vinegar. It is the base of the pickled shallots.
  • Sugar: sugar sweetens the pickle juice.
  • Salt: salt seasons the pickle juice.
All the ingredients for making pickled shallots.

Garnish

  • Flakey Sea Salt: a touch of flakey sea salt at the end gently seasons the yellowtail carpaccio and adds an elegant finish.
  • Serrano Pepper: thinly sliced serrano peppers add an earthy heat flavor.
  • Cilantro: cilantro adds a lemony, peppery flavor as a garnish.

Substitutions and Additions

If hamachi fish is not your thing, you can easily make substitutions or additions based on my recommendations below.

Substitutions

  • Citrus: instead of yuzu, you can always use lime juice or lemon juice on your yellowtail carpaccio.
  • Ponzu sauce: you can swap out store-bought ponzu sauce for your homemade ponzu sauce.
  • Chilis: you can easily swap out the serrano peppers for jalapenos or a thinly sliced Thai red chili.
  • Red onion: if you prefer a sharper pickled flavor, you can swap the shallot out for red onion.
  • Fish: if yellowtail sashimi isn’t your thing, you can swap it out for sushi-grade tuna, salmon, scallops, red snapper, etc.!

Additions

  • Whole grain mustard: if you’d like to elevate your yellowtail crudo, add a tiny dollop of whole grain mustard on each slice.
  • Grated ginger: for a more aromatic dressing with a slight spiciness, you can add grated ginger
  • Lemon zest: for more of a citrus-forward hamachi carpaccio, you can add lemon zest to dress the fish.

How to Make Hamachi Crudo

Below are the instructions on how to make this hamachi crudo recipe! This easy yellowtail recipe can be completed in less than 30 minutes!

  1. Quick pickle the shallots. In a mixing bowl, add the rice vinegar, hot water, sugar, and salt. Mix until the salt and sugar is combined. Add to a jar and add in thinly sliced shallots. Press the shallots down to be submerged in the liquid. Cover the jar and chill in the refrigerator for 30 minutes or up to 3 weeks.
A mason jar with shallots pickling.
  1. Slice the hamachi. Using a newly sharpened knife, thinly slice the hamachi into thin 1/4-inch thick slices. Arrange the slices onto a plate in a single layer.
Hamachi sliced into sashimi pieces.
  1. Make the dressing. In a small mixing bowl, add the yuzu juice, soy sauce, ponzu sauce, sugar, sesame, and grated garlic. Mix until combined.
Yuzu dressing mixed together in a small mixing bowl.
  1. Serve. Drizzle the dressing onto the hamachi plate, sprinkle with flakey sea salt, and garnish with serrano pepper slices and cilantro. Serve this yellowtail crudo immediately. Enjoy!
A plate of hamachi crudo surrounded by table settings.

Tips for the Best Hamachi Crudo

  • Pickle the shallots for at least 30 minutes. The pickled shallots need a minimum of 30 minutes to soak up the pickling juice. You can always make the pickled shallots in advance and refrigerate them in an airtight container for up to 3 weeks.
  • Choose sashimi-grade hamachi from a trusted source! The last thing you want is food poisoning. Make sure you buy SUSHI/SASHIMI grade hamachi from a trusted source like a Japanese grocery market.
  • Thinly slice the hamachi against the grain. Thinly slice the hamachi to about 1/4 inch thick pieces against the grain to prevent the hamachi fish from falling apart.
  • Serve chilled. This hamachi carpaccio needs to be served chilled and not at room temperature. Make sure to chill the yellowtail sashimi before slicing and serving. Raw hamachi can only be left out of the refrigerator for 2 hours max!
  • Pour the crudo dressing right before serving. The crudo dressing will soak in the hamachi fish as time passes. I recommend serving the hamachi crudo immediately after pouring the dressing.

Storage Instructions

  • Hamachi dressing: you can always make the hamachi dressing in advance and store it in the refrigerator in an airtight container for up to 3 days.
  • Pickled Shallots: you can store the pickled shallots in the pickling jar in the refrigerator for up to 3 weeks!
  • Hamachi Crudo: it is best to consume raw yellowtail crudo as soon as possible while it is fresh. The raw hamachi carpaccio will last up to 24 hours in the refrigerator from the time that you buy it.

Frequently Asked Q’s & A’s

What is hamachi crudo?

Hamachi crudo or hamachi carpaccio is a Japanese appetizer made from raw sushi-grade yellowtail, also known as Hamachi in Japanese. The hamachi fish is thinly sliced and then dressed in a citrus soy dressing.

What’s the difference between crudo and carpaccio?

“Crudo” is the Italian and Spanish word for raw. It refers to a dish with uncooked ingredients–usually fish, shellfish, or meat. Crudo implies no specific size, shape, or technique with how the uncooked protein is sliced and is an umbrella term for anything that is raw and dressed.

“Carpaccio” is a type of crudo where the uncooked protein is sliced or pounded thinly.

Where can you buy sushi-grade fish?

Buy sushi-grade fish from a trusted local source. I buy my sushi-grade fish from my local Japanese grocery markets such as Mitsuwa or Tokyo Central.

Is raw seafood safe to eat?

Yes! Raw seafood is safe to eat if the seafood is fresh, from a local source, and in this case, if the packaging marks it as sushi grade or sashimi grade.

How long will crudo last?

Enjoy this hamachi crudo recipe within 24 hours of purchasing the hamachi fish from the market.

Other great sushi recipes to try

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A plate of hamachi crudo surrounded by table settings.

Hamachi Crudo

5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Delicate yet beautiful hamachi crudo is a Japanese appetizer that is drizzled with a bright yuzu ponzu sauce and then garnished with pickled shallots, serrano peppers, and cilantro. This easy yellowtail crudo is sure to impress!
Servings: 2 servings
Print Recipe

Ingredients

Quick Pickle

  • 1 shallot finely sliced
  • ¼ cup rice vinegar
  • ½ cup water
  • 3 tablespoon sugar
  • 1 teaspoon salt

Hamachi Crudo

Garnish

  • flakey sea salt
  • ½ serrano pepper de-seeded and thinly sliced
  • cilantro

Instructions

  • Quick pickle the shallots. In a mixing bowl, add the rice vinegar, hot water, sugar, and salt. Mix until the salt and sugar is combined. Add to a jar and add in thinly sliced shallots. Press the shallots down to be submerged in the liquid. Cover the jar and chill in the refrigerator for 30 minutes or up to 3 weeks.
  • Slice the hamachi. Using a sharpened knife, thinly slice the hamachi into thin 1/4-inch thick slices. Arrange the slices onto a plate in a single layer.
  • Make the dressing. In a small mixing bowl, add the yuzu juice, soy sauce, ponzu sauce, sugar, sesame, and grated garlic. Mix until combined.
  • Serve. Drizzle the dressing onto the hamachi plate, sprinkle with flakey sea salt, and garnish with serrano pepper slices and cilantro. Serve this yellowtail crudo immediately. Enjoy!

Notes

  • Pickle the shallots for at least 30 minutes. The pickled shallots need a minimum of 30 minutes to soak up the pickling juice. You can always make the pickled shallots in advance and refrigerate them in an airtight container for up to 3 weeks.
  • Choose sashimi-grade hamachi from a trusted source! The last thing you want is food poisoning. Make sure you buy SUSHI/SASHIMI grade hamachi from a trusted source like a Japanese grocery market.
  • Thinly slice the hamachi against the grain. Thinly slice the hamachi to about 1/4 inch thick pieces against the grain to prevent the hamachi fish from falling apart.
  • Serve chilled. This hamachi carpaccio needs to be served chilled and not at room temperature. Make sure to chill the yellowtail sashimi before slicing and serving. Raw hamachi can only be left out of the refrigerator for 2 hours max!
  • Pour the crudo dressing right before serving. The crudo dressing will soak in the hamachi fish as time passes. I recommend serving the hamachi crudo immediately after pouring the dressing. 
  • Storage: it is best to consume raw yellowtail crudo as soon as possible while it is fresh. The raw hamachi carpaccio will last up to 24 hours in the refrigerator from the time that you buy it.

Nutrition:

Calories: 243kcal | Carbohydrates: 27g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 1686mg | Potassium: 568mg | Fiber: 1g | Sugar: 23g | Vitamin A: 135IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 1mg

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