Dinner

Hamachi Crudo with Yuzu and Truffled Chili Crisp Recipe

ByThomas Greene January 8, 2026January 8, 2026

Introduction

Hamachi Crudo is a fresh and vibrant dish that highlights the delicate flavor of sushi-grade yellowtail. With a tangy citrus soy dressing and crispy fried leeks, it’s a beautiful balance of textures and tastes perfect for a light appetizer or elegant starter.

A white bowl holds five thin, translucent slices of raw fish arranged in a ring around the edge. Each fish slice is topped with a bright green slice of jalapeño pepper. The bowl contains a reddish-brown sauce that pools around the fish, covering the bottom. In the center of the bowl is a small nest of thin, crispy, golden-brown fried strips, adding texture contrast to the soft fish. The bowl sits on a white marbled surface, and a blurred plate with more fried strips is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz sushi-grade hamachi
1 leek (white part only)
Olive oil for frying
3 tbsp soy sauce
1 fresh yuzu (squeezed) or 1 tbsp yuzu juice
1 tbsp fresh orange juice
1 tbsp mirin
2½ tsp rice vinegar
½ tbsp truffled chili crisp
¼ tsp agave syrup
1 serrano pepper (sliced, one slice per fish piece)

Instructions

Step 1: Place the hamachi in the freezer for 15-20 minutes to make slicing easier.
Step 2: Thinly slice the white part of the leek into matchsticks. Add them to a saucepan and cover with olive oil. Heat on medium-high for 1 minute, then reduce to medium-low and fry until the leeks turn lightly golden. Be careful not to burn them.
Step 3: In a bowl, combine soy sauce, yuzu juice, fresh orange juice, mirin, rice vinegar, truffled chili crisp, and agave syrup. Let the mixture rest for a few minutes to meld flavors.
Step 4: Remove the hamachi from the freezer and slice to your preferred thickness.
Step 5: Strain the sauce into a shallow bowl to remove any solids.
Step 6: Arrange the sliced hamachi in the sauce, ensuring each piece is lightly coated.
Step 7: Top each slice of fish with a slice of serrano pepper and a small handful of fried leeks. Serve immediately.

Tips & Variations

If you prefer less spice, reduce the amount of truffled chili crisp or omit the serrano slices.
Use yuzu juice if fresh yuzu is unavailable, but fresh yuzu adds a brighter citrus note.
For extra texture, add a sprinkle of toasted sesame seeds on top before serving.

Storage

Hamachi Crudo is best enjoyed fresh and should be consumed within a few hours of preparation. If you must store it, keep components separate—store the fish and sauce individually in airtight containers in the refrigerator for up to 24 hours. Avoid reheating; serve cold or at room temperature for optimal flavor and texture.

How to Serve

The dish features six pieces of pale, translucent fish slices arranged like petals in a white bowl, each topped with a bright green jalapeño slice showing seeds inside. These fish pieces float in a rich, reddish-orange sauce that fills the bowl’s base. In the center, there is a small nest of thin, spiral-shaped, golden-brown fried strands adding texture contrast. The bowl is set on a white marbled surface, with another white bowl partially visible in the background holding some more jalapeño slices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for this crudo?

Yes, other sushi-grade fish like salmon or tuna can work well. Choose a firm, fresh fish suitable for raw consumption.

What can I substitute if I don’t have truffled chili crisp?

You can use regular chili oil, chili flakes, or omit it for a milder dish. Adding a touch of black truffle oil can partially replicate the truffled flavor.