Hamachi Sashimi – Food Faith Fitness

Experience the melt-in-the-mouth deliciousness of raw Hamachi Sashimi

Sushi was an eleventh-hour addition to my diet, as Mom had a bad night of sushi in the 1970s and thus it was banished from our restaurant rotation. Therefore, my first sashimi came after an intense arm-twist from my roommates and we ordered takeout from the now-defunct Sushi Teri in Isla Vista, the gorgeous, drunken student beach community adjacent to UC Santa Barbara. I was a little on edge, but once the wasabi cleared my nose and the unagi melted on my tongue like butter, I was hooked. 

Hamachi, also known as Japanese Amberjack and Pacific Yellowtail, is commonly served in sushi restaurants due to its firm texture and buttery flavor. Slightly sweet, delicate and creamy, the fatty fish is a delicious bite at the sushi table. The marinade mixture throws you a sushi curveball; spice is not usually a prevalent component when it comes to sushi, apart from the wasabi. However, the sprinkles of jalapeño bounce off the jolt of ginger, bite of lemon and inky soy sauce to give the hamachi a fully developed pop of flavor.

Is Hamachi Sashimi Healthy?

Health-wise, hamachi will help you win the diet jackpot. Rich in protein and omega-3 fatty acids, hamachi will help with heart and skin health. B6 and B12 vitamins are found in the fish, as is the antioxidant, selenium. Additionally, raw fish has a higher water content than cooked fish, which will help to aid your body’s hydration.

Sushi 101

Sashimi is thinly sliced pieces of raw fish, usually coated in a sauce. Nigiri is a piece of raw fish that is placed atop a small, oval-shaped pile of rice soaked in vinegar. Maki is a combination of vinegared rice, fish and sometimes vegetables or cream cheese, but served in a roll form. Sushi directly translates to “sour rice” in Japanese (the vinegar effect), and is used as an umbrella term for all different types.

INGREDIENTS

• 1/4 pound sushi-grade yellowtail (hamachi)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon grated fresh ginger
• 1/2 small jalapeño, thinly sliced
• 1 tablespoon chopped green onions

INSTRUCTIONS

Slice

Arrange yellowtail on plate.

Dress

Whisk soy sauce, lemon juice, and ginger.

Garnish

Top with jalapeño and green onions.

Devour!

FAQs & Tips

Serving Suggestions

Keep your sides light and crisp with delicious, refreshing salads such as Asian Cabbage Salad and Sunomono Salad.

Next time, for your new sushi-loving life, try some of these sushi fusions! If fish is the ultimate low-fat high-quality protein, go for it with Sushi Burrito, Baked Salmon Sushi Cups, Spicy Tuna, and California Roll.

Recipe