🐟 Yellowtail sashimi (hamachi)

Name: Yellowtail sashimi (hamachi)
Total time: 25 min
Yield: 2
Cuisine: Japan
Ingredients: 300 g sashimi-grade yellowtail (hamachi) fillet; 150 g daikon radish; 8 shiso leaves; 1 tsp grated wasabi; Lemon wedges to serve

Origin: Japan

52kcal

per serving · 150 g

35kcal

per 100 g

9 gProtein6 g / 100 g

2 gFat1 g / 100 g

0 gCarbs0.3 g / 100 g

Hamachi sashimi is raw Japanese amberjack, known in English as yellowtail, cut into thick, glossy slices. The pale pink flesh is buttery and mild with a gentle richness. It is served chilled on shredded daikon with shiso leaves and a little wasabi, often alongside other fish on a sashimi platter.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly0.3 g carbs per 100 g

Not vegetarianbecause of: yellowtail

Not veganbecause of: yellowtail

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

yellowtaildaikon radishshiso leaves

Recipe

2 servings25 min

Ingredients

300 g sashimi-grade yellowtail (hamachi) fillet
150 g daikon radish
8 shiso leaves
1 tsp grated wasabi
Lemon wedges to serve

Method

Peel the daikon, cut it into very fine threads and soak them in iced water for 10 minutes, then drain well.
Cut the fish across the grain into slices about 1 cm thick with a single smooth stroke of a very sharp knife.
Arrange a mound of daikon on a chilled plate, lean the shiso leaves against it and lay the slices over them.
Serve at once with wasabi and lemon on the side.

How to make it lighter

Sashimi itself is light; most extra calories come from what is eaten alongside, such as rice or rich dipping sauces.
Fill up on the daikon and shiso garnish — they add volume and crunch for very few calories.
A squeeze of lemon and a little wasabi add flavour without adding fat or sugar.

History

Sashimi developed in Japan, where serving fresh seafood in thin slices has a long history; the modern style, eaten raw with wasabi, spread widely from the Edo period onward. Yellowtail is widely farmed in western Japan and is a staple of sashimi platters there today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →