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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.

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

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.

Find it online: https://yumfoodusa.com/mackerel-sashimi-with-yuzu-dressing/