Yellowtail Sashimi with Grated Tomato and Yuzu Kosho | YUZUCO Recipes
A refreshing summer dish of sushi-grade hamachi layered over yuzu-seasoned grated tomato with kosho oil garnish.
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Cooking tools:
- Fine-mesh sieve
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1–2 tbsp YUZUCO x Westbourne Yuzu Avocado Oil
- 1 tsp YUZUCO Yuzu Juice
- 1–2 high quality tomatoes
- salt
- ½ lb sushi-grade hamachi (or choice of sushi-grade fish)
- 1 tsp YUZUCO Yuzu Kosho
- 1 tbsp YUZUCO x Westbourne Yuzu Avocado Oil
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