Craving sushi without the hassle? Try hamachi crudo instead! It's simplicity yet elegance perfectly highlights the hamachi, another word for yellowtail tuna.
With the perfect blend of lime, soy sauce, seasoned rice vinegar and a pop of flavor from green onions to bring this crudo to my Japanese family's sashimi-loving taste buds!
Although it looks fancy, and rightfully so, any sashimi is a delicacy, it's fairly simple to whip together. When I'm in a total sashimi mood, I love making this recipe, my salmon crudo, or my absolute favorite tuna ceviche. They highlight the raw fish meanwhile providing added flavor to support it.
Traditional crudo is made using fresh herbs and citrus dressing, like in my salmon crudo, my mind immediately turns to this soy-lime dressing when I think of hamachi. We have homemade sushi nights with our family regularly and this recipe is a great addition to have alongside sushi, furikake salmon, shrimp poke bowl, or this easy air fryer teriyaki salmon as a main dish! These dishes I've created while working with fish daily, and from inspiration from our favorite Japanese restaurant.
Table of Contents
WHAT IS HAMACHI CRUDO
Hamachi Crudo is a Japanese masterpiece that combines the freshness of sashimi-grade Hamachi (yellowtail tuna) with a bright soy-lime dressing and finished off with a sprinkle of sliced green onions. It's presented as thinly sliced pieces of fish that are neatly laid out on a plate.
The presentation is always stunning, making it perfect for impressing guests or treating yourself to a restaurant-worthy experience at home. I'm all for that!
HOW TO MAKE HAMACHI CRUDO
Creating your own yellowtail tuna crudo is simple using me recipe. My first step is to always hunt down the freshest Hamachi available from my trusted fishmongers. Then, I thinly slice the fish...say hello to the vibrant pink color!
Next, I lay out the tuna on a plate (you can lay it flat or twirl it). Then, drizzle the slices with our zesty soy dressing, and finish with a sprinkle of sliced green onions.
The result? A visually stunning and utterly delicious masterpiece that will impress even the most discerning palates.
INGREDIENTS YOU'LL NEED
To make yellowtail crudo, gather the following ingredients:
- Fresh Hamachi (yellowtail tuna)
- Green onions
- Sesame oil
- Soy sauce (I prefer full sodium for this recipe, but low-sodium works if you prefer it)
- Rice vinegar (make sure it says "seasoned")
SUBSTITUTIONS AND VARIATIONS
Feel free to experiment with exciting variations. Substitute the Hamachi with other sashimi-grade fish like salmon or tuna for a different flavor profile. Explore different citrus fruits or even add a hint of heat with a touch of finely diced jalapeno. You can get as adventurous as you'd like! For a traditional take on crudo, try adding herbs.
EXPERT TIPS WHEN MAKING HAMACHI CRUDO
- Quality Matters: Make sure you choose the freshest, sashimi-grade Hamachi available to achieve the best flavor and texture.
- Sharp Knife: A sharp knife is essential for thinly slicing the fish, allowing it to melt in your mouth effortlessly.
- Chilled Ingredients: Keep the Hamachi, sauce ingredients, and serving plates chilled before preparing and serving. This will enhance the overall freshness and taste of the dish.
- Balance the Flavors: Adjust the citrus dressing and the amount of salt to strike the perfect balance of acidity and seasoning in your crudo.
- Double Check the Weight of Your Tuna and the Recipe Servings: The weight of the fish matters in a recipe like this where you're balancing out the flavors, so be sure to double check the quantity you have to this recipe and adjust accordingly.
What to Do with Leftovers
If you happen to have any leftovers (which is rare because this dish is so delicious!), consider repurposing them. You can transform the remaining Hamachi Crudo into a flavorful salad by adding fresh greens, avocado, and a light vinaigrette.
Otherwise, use the leftover slices to create a sushi roll by wrapping them in seaweed and sushi rice. This is exactly what my family loves to do on sushi night!
OTHER TUNA RECIPES
I LOVE HEARING FROM YOU! When you make this Hamachi (yellowtail Tuna) crudo recipe, please RATE using the ⭐️stars, and COMMENT at the end of the page. I love connecting with you in the comments section.
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GET THE RECIPE
Hamachi Crudo with Citrus Soy Dressing
- Begin by slicing the hamachi into thin slices using a very sharp knife. It's best to place the fillet in the freezer for 20 minutes to firm it up for easier slicing.
- Arrange the hamachi slices on a serving plate or individual plates.
- In a small bowl, whisk together the soy sauce, seasoned rice vinegar, sesame oil, and lime juice.
- Drizzle the soy sauce mixture over the hamachi slices, ensuring each piece is coated.
- Sprinkle a touch of red pepper flakes over the fish for a hint of heat.
- Garnish with thinly sliced green onions for added freshness and color.
- Allow the flavors to meld together for a few minutes before serving. Just about 5 minutes is great.
- Serve your Hamachi Crudo immediately while it's still chilled. See notes for suggested pairing.