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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.

Spicy Hamachi (Yellowtail) Crudo

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5 from 1 review

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 bathing in a citrusy, yuzu dressing, and topped off with your favorite garnishes. This dish will definitely impress!

  • Total Time: 20 min
  • Yield: 4 1x


Units Scale

For the fish:

  • 8 ounces skin-off, sushi-grade hamachi (yellowtail)

For the dressing:

  • 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

For the garnish:

  • 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)


  1. Make the yuzu dressing: Whisk together the yuzu juice (or lemon juice), avocado oil (or olive oil), sesame oil, and lemon zest. Then, whisk in a pinch of salt and pepper. Set aside.
  2. Slice the hamachi into 1/4-inch thick pieces. (Freeze the fish for 30 minutes prior to slicing to make slicing easier!)
  3. Arrange the sliced fish on a platter, overlapping the pieces. Drizzle the yuzu dressing around the fish, leaving a little extra for finishing.
  4. Scatter the sliced radishes and chili peppers around the fish or in between the pieces. Place the salmon roe on top of the fish and garnish the dish with the microgreens and a sprinkling of flaky sea salt.
  5. Drizzle the rest of the yuzu dressing over the fish. Serve immediately.


  • 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 1/4-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!
  • Author: Asian Inspired Eats
  • Prep Time: 20 min
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Gluten Free


  • Serving Size:
  • Calories: 146
  • Sugar: 0.9 g
  • Sodium: 374.5 mg
  • Fat: 8.4 g
  • Carbohydrates: 2 g
  • Protein: 14.4 g
  • Cholesterol: 54.7 mg