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!
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!
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.
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!
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.
Easy and Delicious. This hamachi recipe can be finished in under 30 minutes and is packed with rich yuzu and savory Japanese flavors.
Delicate yet impactful. This Japanese appetizer is an elegant way to start any meal that will surely impress your dinner guests.
Customizable. This hamachi crudo recipe is easily customizable. You can customize the presentation, the toppings, or even the fish!
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.
Pickling Jar: if you opt to make the pickled shallots as a garnish, you will need a pickling jar.
Sharp Knife: it is best to use a sushi knife or a newly sharpened knife to thinly slice the yellowtail sashimi pieces.
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.
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.
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!
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 newly 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!
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.
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!
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.
Rate & Review What did you think of this recipe?