Description
A sophisticated and delicate crudo dish featuring thinly sliced sushi-grade salmon and hamachi, dressed in a creamy miso-mayo and citrus sauce, accented with black truffle oil, micro arugula, and crunchy puffed quinoa for texture.
Ingredients
Scale
Fish
- 4–5 oz sushi grade salmon
- 4–5 oz sushi grade hamachi
Sauce & Dressing
- 1 tbsp Japanese mayo
- 1 ½ tsp white miso
- 1 tbsp soy sauce
- 1 tbsp mirin
- ½ small orange (juice only)
- 1 small shallot (brunoise)
- ½ tsp fresh ginger (minced)
- 1 tbsp fresh lemon juice
- Zest of ½ lemon
Toppings & Garnish
- Micro arugula
- ¼–½ tsp black truffle oil
- Salsa macha (to taste)
- Puffed quinoa or puffed rice (to taste)
Instructions
- Slice Fish: Thinly slice the sushi-grade salmon and hamachi to ensure delicate texture and easy eating.
- Prepare Sauce: In a bowl, combine Japanese mayo, white miso, orange juice, and lemon juice. Mix thoroughly, preferably with an aerator, to achieve a smooth and well-incorporated sauce. Add soy sauce, mirin, minced shallot, and fresh ginger. Let the mixture rest for 10-15 minutes to meld the flavors.
- Strain Sauce: Strain the sauce onto a plate to remove chunks of shallot and ginger, reserving these for garnish later.
- Arrange Fish: On a serving plate, alternate slices of hamachi and salmon, creating an attractive pattern.
- Top with Shallot and Ginger: Spoon the reserved shallot and ginger pieces directly on top of the arranged fish slices for added texture and flavor bursts.
- Dress Micro Arugula: Toss micro arugula gently with black truffle oil to infuse an earthy aroma.
- Garnish: Place the dressed micro arugula on top of the fish, then sprinkle with puffed quinoa or puffed rice for crunch. Finish with a drizzle of salsa macha to add a subtle spicy dimension.
Notes
- Use only sushi-grade fish from a trusted source to ensure safety and freshness when serving raw.
- You can substitute puffed rice if puffed quinoa is unavailable.
- Adjust the amount of salsa macha to control the heat level according to preference.
- Black truffle oil can be strong; use sparingly to avoid overpowering the delicate fish flavors.
- Chilling the fish beforehand enhances texture and freshness when served.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese Fusion
Keywords: salmon crudo, hamachi crudo, raw fish appetizer, truffle oil, sushi grade fish, citrus miso dressing, micro arugula, puffed quinoa
