Gluten Free Hamachi Crudo with Yuzu
This crudo is the kind of dish that looks like it came straight out of a high-end omakase restaurant, yet it comes together in minutes with almost no cooking required. Silky slices of sushi-grade yellowtail are fanned across a chilled plate and dressed in a bright, punchy combination of yuzu juice, tamari, toasted sesame oil, honey, and fresh ginger — every element earning its place. The key swap that keeps this naturally wheat-free is tamari in place of conventional soy sauce, which typically contains wheat and can catch people off guard in otherwise simple dishes. Thin rounds of jalapeño add a slow, building heat, while microgreens and toasted sesame seeds bring freshness and a satisfying little crunch to each bite. A pinch of flaky sea salt at the end pulls everything into focus. Served across four plates, it works beautifully as a starter for a dinner party or a light, impressive lunch that feels genuinely special without demanding much from the cook.
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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
- 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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