Spicy Hamachi (Yellowtail) Crudo

Name: Spicy Hamachi (Yellowtail) Crudo
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 8 ounces skin-off, sushi-grade hamachi (yellowtail); 3 tablespoons yuzu juice (or lemon juice); 1 tablespoon avocado oil (or extra virgin olive oil); 1 teaspoon sesame oil; Zest of one lemon; Pinch of salt and pepper; 1 small watermelon radish (thinly sliced); 2 red radishes (thinly sliced); 1 Thai chili pepper, seeded and sliced (or jalapeño); 1 tablespoon red salmon roe (or black caviar); Microgreens (or other herbs)

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If you love sushi, you're going to love this Spicy Hamachi (Yellowtail) Crudo recipe! This delicate Japanese appetizer combines the flavors of fresh yellowtail sashimi drizzled with a citrusy, yuzu dressing, and topped off with your favorite garnishes. Incredibly easy and so delicious!

This Japanese hamachi crudo recipe has the perfect balance of salt, heat, acid, and fat! It's everything your tastebuds are craving in an appetizer, from the salty fish eggs (salmon roe) to the spicy red chili pepper to the acidic, lemony yuzu to the fatty yellowtail. Every bite is truly something special!

What is crudo?

Crudo means "raw" in Italian. This recipe is an Italian-Japanese fusion of crudo and sashimi. (The perfect marriage!) Crudo is typically prepared with thinly sliced raw fish, or other seafood, simply dressed with a citrusy dressing, and topped with garnishes. While sashimi is not technically a crudo, the popularity of Japanese crudo dishes has increased in recent years.

In This Article:

What is crudo?
What is hamachi?
Ingredients you'll need for the yuzu dressing
How to make the yuzu dressing
Ingredients you'll need for the garnishes
How to make Spicy Hamachi Yellowtail Crudo
Why you'll love this hamachi crudo recipe
Variations and substitutions
Storage Instructions
Common FAQ's
For more sushi-inspired recipes, check these out!
Recipe notes
Spicy Hamachi (Yellowtail) Crudo

What is hamachi?

"Hamachi" is a type of sushi-grade, yellowtail fish most common in Japanese cuisine. Hamachi is a type of amberjack fish with a semi-soft texture. "Yellowtail" is the English name for hamachi.

If you're looking for a delicious sashimi recipe, try my Salmon Sashimi with Ponzu! Thin slices of sushi-grade salmon will literally melt in your mouth in this easy, Japanese appetizer.

Two raw hamachi yellowtail filets on a round white plate.

For this crudo recipe, you'll want to start with very fresh, sushi-grade yellowtail (or other mild, white fish). Make sure to remove the skin!

You can often find sushi-grade yellowtail at high-end grocery stores. I found my hamachi at Whole Foods in the frozen section. In addition, most reputable Asian markets and fishmongers will carry sushi-grade fish. Make sure to smell the fish before buying! It should never smell fishy.

TOP RECIPE TIP: For easier slicing, place the yellowtail filet in the freezer for about 20-30 minutes to freeze slightly. The knife will glide right through the fish, making beautiful, thin slices. (Make sure to use a very sharp knife!)

Ingredients you'll need for the yuzu dressing

These are the simple ingredients you'll need to make this citrusy yuzu dressing:

[*See recipe card for exact quantities.]

Labeled ingredients in small bowls on a white wooden board for making the dressing for spicy hamachi yellowtail crudo.

Yuzu juice. This bright, citrusy, east Asian juice is both sweet and sour with a deep umami flavor.
Avocado oil. Adds a nice complexity to the dressing. You can also use a quality, extra-virgin olive oil.
Sesame oil. For a bit of nuttiness. But just a little!
Lemon zest. For an extra pop of citrus!
Salt and pepper. Just a pinch! You do not want to over-season this dish.

How to make the yuzu dressing

To make the yuzu dressing, simply whisk together the yuzu juice (or lemon juice), avocado oil, sesame oil, and lemon zest. Then, whisk in a pinch of salt and pepper. Done!

Ingredients you'll need for the garnishes

Feel free to get creative with your toppings! These are the garnishes that I chose for this spicy hamachi crudo recipe:

[*See recipe card for exact quantities.]

Labeled ingredients for the toppings for spicy hamachi yellowtail crudo on top of a white board.

Watermelon radishes and red radishes. Very thinly sliced, these radishes give this dish a pop of color, a peppery flavor, and a crunchy texture.
Microgreens. I love finishing dishes with herbs, like microgreens, for a bright color.
Red salmon roe (fish eggs). These fish eggs are actually salmon caviar pearls. The eggs are bigger than your classic caviar. The saltiness of the fish eggs marries so nicely with the mild yellowtail.
Thai chili peppers. Slice up a few of these super spicy Thai peppers for some heat! You can remove the seeds to make it less spicy.
Sea salt. Finish off the dish with a sprinkle of flaky sea salt.

How to make Spicy Hamachi Yellowtail Crudo

Follow these simple steps to make this delicious Japanese hamachi crudo recipe:

[*See recipe card for more detailed instructions.]

1. Prepare the yuzu dressing and set aside.

2. Thinly slice the hamachi yellowtail, against the grain, about ¼-inch thick.

Fresh yellowtail slices lined up on a round black plate on ponzu dressing on top of a white wooden board.

3. Spoon a small amount of dressing at the bottom of a dish, and arrange the slices of yellowtail on top.

Fresh yellowtail slices topped with red fish eggs lined up on a round black plate on ponzu dressing on top of a white wooden board.

4. Add your favorite garnishes to top the fish. Finish the fish with a drizzle of dressing and a sprinkle of flaky sea salt.

Why you'll love this hamachi crudo recipe

It's so healthy. All of the ingredients in this recipe are good for you! And this dish has very few calories, and is gluten-free.
It's so easy to make. This recipe is beyond simple. It takes only 20 minutes to prepare!
It's very adaptable. You can get real creative with this recipe. Make it your own with ingredients and toppings. There are no rules!
It's impressive. This dish will definitely impress! It's an elevated, restaurant-style dish you can make at home for friends and family!

Hamachi yellowtail crudo on a white round plate with a yuzu lemon dressing surrounded by shaved radishes and topped with red fish eggs and microgreens.

This hamachi crudo should be served right away while it's cold. You want it to taste as fresh as possible.

Variations and substitutions

This Spicy Hamachi Yellowtail Crudo recipe is so adaptable! Make it your own! Here are some suggestions:

Fish. You can use any type of mild, sushi-grade fish here. Halibut, cod, red snapper, or scallops are all good choices.
Dressings. To pair with the fish, I highly recommend a dressing with citrus. Instead of a yuzu dressing, a simply seasoned lemon-and-olive oil dressing would also work very well. Try adding some ponzu sauce, a citrusy, Japanese condiment with soy sauce.
Toppings. The possibilities are endless here. Try different toppings every time you make this! Herbs (cilantro, basil, or mint), cucumbers, jalapeño slices, pickled onions, capers, and edible flowers. If you can't find, or don't want, the red fish eggs, you can omit it or use black caviar instead.

Storage Instructions

Very fresh fish will remain fresh for up to 2 days if stored properly in the fridge. Make sure to store the fish in an airtight container until ready to use.
You can prepare the veggie toppings a day in advance and refrigerate until ready to use.
You can also make the yuzu dressing in advance, 1-2 days earlier, stored in an airtight container in the fridge.
It's best to cook any leftover fish within 24 hours.

Common FAQ's

What's the difference between crudo and sashimi?

Crudo, literally means “raw” fish, shellfish, or beef. Unlike sashimi, where the fish is slightly dipped in soy sauce to finish off the dish, crudo is topped with olive oil, citrus, or some type of vinaigrette to enhance the dish.

Where can I buy sushi-grade fish?

You can buy sushi-grade fish from a trusted grocery store, fishmonger, or local Asian market. Ask if the fish has been previously frozen (ideally to at least -31°F, or all the way down to -20°F) to kill off any parasites and prevent any pathogens from growing.

As a general rule, it’s worth noting that fish farmed in the USA, Norway, Britain, New Zealand, Canada, or Japan should be safe to eat. These countries have strict standards in regards to cleanliness and are typically free from parasites.

Slices of fresh sashimi salmon on a white platter with sliced cucumbers on top and sprinkles of black sesame seeds, with black chopsticks, a Japanese tea kettle, and a small white bowl of green wasabi on the side.

If you liked this hamachi crudo recipe, you're going to want to try my Salmon Sashimi with Ponzu! This beautiful dish is so impressive and delicious!

For more sushi-inspired recipes, check these out!

Recipe notes

Before slicing, place the fish in the freezer for about 20-30 minutes to freeze slightly. The knife will glide right through the fish, making beautiful, thin slices.
Thinly slice the hamachi against the grain, about ¼-inch thick pieces, to prevent the fish from falling apart.
For perfect slices, use a very sharp knife to slice the fish and the vegetables. It will make it so much easier!
To slice the radishes, I used a mandolin to make very thin slices.
Prepare the fish right before serving so it's chilled!
Take the smell test! Do not buy fish that smells fishy. That typically means it's no good. Make sure to always smell the fish before you buy!