Mackerel Sashimi with Yuzu Dressing

Mackerel Sashimi with Yuzu Dressing is a visually striking and flavor-forward dish that highlights the rich, slightly briny character of cured mackerel. Served sashimi-style with citrusy yuzu, fresh garnishes, and classic condiments like wasabi and pickled vegetables, this refined starter delivers clean, bold flavor with elegant Japanese presentation. It’s ideal for sophisticated dining or a curated appetizer platter.

Why You’ll Love This Recipe

• Rich and silky texture: Mackerel offers a satisfying bite with deep umami.
• Elegant plating: A beautiful arrangement with lime, wasabi, and shiso.
• Bright citrus dressing: Yuzu balances the richness of the fish.
• Traditional with a twist: Adds modern citrus flair to a classic preparation.
• Simple yet refined: Minimal ingredients with high visual impact.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 oz sashimi-grade mackerel (cured if preferred)
• 2 tbsp rice vinegar
• 1 tbsp finely chopped shallot
• 1 tsp finely grated ginger
• 2 tbsp fresh yuzu juice (or substitute with a mix of lemon & lime juice)
• shiso leaves (for plating)
• daikon radish, julienned
• fresh lime slices (for garnish)
• seaweed salad or wakame
• wasabi paste
• pickled ginger
• optional: thin strips of lemon zest or red seaweed for garnish

Directions

1. Prepare the Pickled Garnish:

• Combine rice vinegar, shallot, and ginger in a bowl.
• Let sit for 10–15 minutes to lightly pickle and develop flavor.

2. Slice the Mackerel:

• Using a sharp knife, slice the sashimi-grade mackerel into uniform, thick pieces.
• If using cured mackerel (shime saba), ensure it is properly rinsed and patted dry.

3. Assemble the Plating:

• Arrange shiso leaves on a chilled plate.
• Place sliced mackerel neatly in a fan or upright formation against the shiso.
• Garnish with pickled radish, lime slices, seaweed salad, and a small mound of wasabi.
• Optional: Add lemon zest or microgreens for additional color and aroma.

4. Dress and Serve:

• Drizzle fresh yuzu juice over the mackerel just before serving.
• Present with a side of soy sauce and pickled ginger.
• Enjoy immediately while fresh and chilled.

Servings and timing

• Servings: 2 appetizer portions
• Prep time: 15 minutes
• Total time: 15 minutes

Variations

• Add citrus zest: Top with lemon or yuzu zest for enhanced aroma.
• Cured version: Use shime saba (vinegar-cured mackerel) for a traditional method.
• Togarashi heat: Sprinkle with togarashi for a hint of spice.
• Avocado pairing: Serve with thin slices of avocado for a creamy contrast.

Storage/Reheating

Sashimi should always be served fresh. Prepare just before eating and consume within 1–2 hours. Do not store leftovers.

FAQs

Is the mackerel raw or cured?

Both versions can be used. The image matches a lightly cured mackerel (shime saba), which is common in sashimi presentations.

Can I substitute the yuzu juice?

Yes, a mix of lemon and lime juice offers a similar bright acidity.

Where can I buy sashimi-grade mackerel?

Look for reputable fishmongers, Japanese grocers, or specialty seafood markets offering sashimi-grade options.

Do I need to remove the skin?

No, mackerel sashimi is often served with the silvery skin intact for visual appeal and flavor.

What is the red garnish in the photo?

It appears to be red seaweed or beni shoga (pickled ginger strands), often used for color and texture.

How do I get clean slices?

Use a very sharp slicing knife and clean it between cuts for precision.

Can I make this ahead of time?

Slice and plate just before serving. Pickled elements can be made a few hours in advance.

Is this keto or low-carb?

Yes, this dish is naturally low in carbohydrates and suitable for keto or paleo diets.

How is mackerel different from other sashimi fish?

It’s richer and more flavorful, often slightly oily, with a savory depth that pairs well with citrus and pickles.

What pairs well with this dish?

Serve with chilled sake, cold green tea, or light dry white wine for a refined pairing.

Conclusion

Mackerel Sashimi with Yuzu Dressing is a brilliant example of minimalism meeting flavor. With its striking presentation and bright, citrus-forward accents, it transforms a bold fish into a delicately balanced appetizer. Perfectly suited for elegant dining or a curated omakase platter, this dish highlights Japanese simplicity at its finest.

Mackerel Sashimi with Yuzu Dressing

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Mackerel Sashimi with Yuzu Dressing is a bold and elegant Japanese appetizer featuring rich sashimi-grade mackerel, brightened with a tangy citrus dressing and traditional garnishes. This mackerel sashimi recipe is perfect for modern omakase menus, curated seafood platters, or refined appetizers.

• Author: Asma
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 appetizer servings
• Category: Appetizer
• Method: Raw / No-Cook
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 8 oz sashimi-grade mackerel (raw or lightly cured shime saba)

• 2 tbsp rice vinegar

• 1 tbsp finely chopped shallot

• 1 tsp finely grated fresh ginger

• 2 tbsp fresh yuzu juice (or a blend of lemon & lime juice)

• Shiso leaves (for plating)

• Daikon radish, julienned

• Fresh lime slices (for garnish)

• Seaweed salad or wakame

• Wasabi paste

• Pickled ginger

• Optional: thin lemon zest strips or red seaweed (beni shoga) for garnish

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Instructions

1. Prepare the Pickled Garnish:
   Mix rice vinegar, shallot, and ginger in a bowl. Let it macerate for 10–15 minutes to develop flavor.

2. Slice the Mackerel:
   Using a sharp knife, cut the mackerel into uniform, thick sashimi slices.
   If using cured mackerel (shime saba), rinse and pat dry before slicing.

3. Assemble the Plating:
   On a chilled plate, layer shiso leaves as a base.
   Neatly arrange the mackerel slices in a fan or upright formation against the shiso.
   Add daikon radish, lime slices, and seaweed salad around the mackerel.
   Place small mounds of wasabi and pickled ginger on the side.
   Optionally, add lemon zest or red seaweed for added color and contrast.

4. Dress and Serve:
   Drizzle fresh yuzu juice over the mackerel slices right before serving.
   Offer soy sauce on the side if desired. Serve immediately while fresh and chilled.

 

Notes

Use a very sharp knife and clean between cuts for clean sashimi slices. Always serve this dish freshly prepared. Yuzu can be substituted with a balanced citrus blend if unavailable.