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Yellowtail Carpaccio Recipe

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This recipe for Yellowtail Carpaccio is from ReadyMade Sushi Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb hamachi sliced ⅜-inch thick or less
1 garlic clove minced
2 tablespoon yuzu ponzu homemade or store-bought
6 jalapeno slices thinly sliced, one slice per slice of sashimi
1 tablespoon Ikura (Salomon Roe) optional
lemon for garnish optional
wasabi optional
Directions:
Directions:
Slice hamachi against the grain at a 45° angle. Be sure to pick how large you want the slices ahead of time and cut in one smooth motion. A standard thickness is about ⅜-inch thick. Then arrange the slices on the plate and add a slice of jalapeno to each hamachi slice.

Use a spoon to drizzle the yuzu ponzu over the hamachi. Garnish with Ikura and lemon slices and serve with wasabi.
Personal Notes:
Personal Notes:
Hamachi Crudo is a flavor-packed yellowtail sashimi appetizer dressed with a citrusy yuzu ponzu sauce and topped with fresh jalapeño and ikura, or salmon roe. The result is a bright and robustly flavored appetizer that comes together in minutes and is guaranteed to impress.

 

 

 

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