Ingredients
Scale
- 1 pound Hamachi (yellowtail), thinly sliced
- 1/4 cup yuzu juice
- 1/4 cup soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- Chives or scallions, finely sliced (for garnish)
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Whisk together yuzu juice, soy sauce, mirin, and sesame oil to create the ponzu sauce.
- Arrange the sliced Hamachi on a serving platter.
- Drizzle the ponzu sauce over the fish slices.
- Garnish with chives or scallions, and sprinkle with sea salt and black pepper.
- Serve immediately as an appetizer.
Notes
Use fresh and high-quality hamachi for the best flavor. Chill serving plates to keep the hamachi fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 45mg