Hamachi Sashimi with yuzu ponzu

For the majority of my life, I thought that Tropicana Juice cartons meant that citrus was a summer fruit. I distinctly remember the moment I learned that citrus is ripest and most flavorful during the winter months. Now, I take advantage of having access to incredible winter varietals of these satisfying, succulent fruits by incorporating them into the majority of my sashimis and crudos.

Many citrus varieties, such as blood oranges, grapefruits, and mandarins, reach their peak ripeness during the colder months because the lower temperatures contribute to the development of optimal acidity and sugars in these fruits.

Our favorite Hamachi Sashimi is bright and citrusy, with a versatile Yuzu Ponzu sauce that is so delicious you’ll want it by the spoonful.

Learn to prepare Sashimi for the weekend and try a new way to begin dinner at home!

Hamachi Sashimi with Yuzu Ponzu, Seaweed, and Smoked Trout Roe

Ingredients for Sashimi

• 30 g Hamachi Loin
• 1 Minolo Orange, peeled and sliced thin (supreme)
• 1 Blood Orange, peeled and sliced thin (supreme)
• Tosaka Seaweed (however much you prefer)
• 1 small jar of Smoked Trout Roe
• 1 Fresno ChiliTo achieve a curled effect:
• Take out the seeds and slice into four long strips. Using your knife, slice out about 3/4s of the inner flesh of the chili, leaving a thin layer of flesh next to the outer skin.
• Slice these longways as thin as possible and immediately place into a bowl of ice water for them to curl up

Ingredients for Yuzu Ponzu

Ponzu is often used as a dipping sauce for sashimi, tempura, and grilled meats, or as a marinade for fish and vegetables. Its versatility and unique combination of flavors make it a popular and distinctive condiment in Japanese cuisine, and something you can make to have around the house for a multitude of uses! This recipe supplements 6 servings of sashimi.

• 120 ml soy sauce
• 60 ml yuzu juice (can be fresh or store-bought bottle)
• 30 ml rice vinegar
• 30 ml mirin
• 15 ml sake
• 5 grams finely shaved bonito flakes
• 5 grams finely grated fresh ginger
• 5 grams organic brown sugar
• Pinch of dashi powder

Instructions for Ponzu

• In a small saucepan, combine the soy sauce, yuzu juice, rice vinegar, mirin, and sake over low heat. Allow the mixture to gently warm, stirring occasionally.
• Add the finely shaved bonito flakes to infuse a subtle umami essence into the sauce. Heat until it nearly reaches a simmer, then remove from heat and let it cool.
• Strain the mixture to remove the bonito flakes, ensuring a silky-smooth texture. Transfer the liquid to a bowl.
• Add the finely grated fresh ginger, brown sugar, and a pinch of high-grade dashi powder to enhance the complexity of flavors. Stir the mixture until the sugar dissolves completely.
• Taste the Yuzu Ponzu and adjust the balance if needed. You may add a touch more yuzu juice for brightness or adjust the sweetness with a minimal amount of sugar.
• Allow the ponzu to chill in the refrigerator for at least an hour, allowing the flavors to meld and develop.

Putting it All Together

Place 3 small slices of Hamachi Sashimi in the bottom of a small bowl

Plate creatively, and decorate your sashimi first with seaweeds, followed by slices of your supremed citrus, and then chili curls.

Take a tablespoon of Trout Roe and drop evenly across the dish.

Finish with a 3 to 4 oz pour of Yuzu Ponzu (or to your liking)

Enjoy this juicy and bright bite to start off your meal with a dash of color and lightness!

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