Anti Inflammatory Gluten Free Hamachi Crudo with Yuzu
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Learn more →Ingredients
4 servings
- 12 oz sushi-grade hamachi (yellowtail), skin removed
For the dressing
- 3 tbsp yuzu juice (fresh or bottled)
- 2 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp freshly grated ginger
For serving
- 1 jalapeño, very thinly sliced into rounds
- ¼ cup microgreens or daikon sprouts
- 1 tsp toasted sesame seeds
- flaky sea salt, to taste
- 1 tbsp extra-virgin olive oil (optional)
Instructions
- 1
Place the hamachi on a clean cutting board and pat dry with paper towels. Using a sharp knife, slice the fish against the grain at a slight angle into pieces about 1/4 inch thick, working in long, smooth strokes rather than sawing.
- 2
In a small bowl, whisk together the yuzu juice, tamari, toasted sesame oil, honey, and grated ginger until the honey is fully dissolved and the dressing is uniform.
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