Cooling Hamachi for Summer Season
Ingredients
4 ounces sushi-grade yellowtail
2 Tablespoons yuzu juice (or lemon juice)
1 Tablespoon soy sauce
Chopped green onions
2 teaspoons lemon zest
½ serrano pepper (thinly sliced)
Flaky sea salt
Sesame seeds
Pickled red onion (thinly sliced)
Cilantro leaves
Instructions
Place yellowtail in freezer for 15-30 minutes. This makes it easier to slice thinly.
Thinly slice and arrange on a plate.
Drizzle with yuzu juice and soy sauce, then sprinkle with lemon zest, serrano and sea salt. Garnish with sesame seeds, onions and cilantro. Serve immediately.
