Sesame crusted hamachi sashimi (yellowtail) with edamame soba noodle salad is a simple yet elegant meal! Served with savory noodles and crisp vegetables. This post is sponsored by Luxe Gourmets.
Are you a big sashimi fan? Lately, Jason and I have been venturing out and ordering some different types of fish at our local Japanese restaurant. If you haven’t tasted hamachi, you need to give it a try!
I seriously couldn’t get enough, and I wanted to enjoy it at home. Luckily Luxe Gourmets offers the finest sushi-grade seafood delivered right to your door. When I received this gorgeous hamachi fillet, I was inspired to get in the kitchen and create some easy dishes to share with you!
This sesame crusted hamachi recipe is so elegant yet simple to make. Each bowl is filled with a savory edamame soba noodle salad and topped with delicious pieces of sliced hamachi. Treat yourself to an exquisite seafood dinner during these warm summer nights!
Hamachi or yellowtail is one of the most stunning fish I have ever worked with. Did you know it’s called the “Blushing Angel”? If you take a peek at the flesh, you’ll notice hints of pure white color (just like an angel) and is kissed with hues of dark rose, resembling blushing cheeks.
The beauty of the fish entices you immediately! The flavor is at first very delicate, then leaves you with a bold, fresh taste that is irresistible. The texture is firm, yet melts in your mouth since it is packed with fish healthy oils.
The first time I tasted hamachi from Luxe Gourmets I was in heaven! I realized that the flavor was so wonderful eaten as sashimi, that I only needed to add a delicate flavor and texture to compliment the dish.
Instead of lightly cooking the outside like a traditional seared ahi tuna dish, I toasted the sesame seeds to bring out the natural nutty roasted notes from the oils. I used the cooked seeds to coat the outside of the hamachi as a crust. The result is the silkiest bite of hamachi with a slight sesame crunch. The opposing texture makes for a fascinating and exciting experience!
To make this a complete meal, I made a light and flavorful cold soba noodle dish to add to each bowl. The noodles are tossed with a savory soy-sesame dressing and tons of crunchy fresh vegetables.
A rainbow of colorful vegetables like cucumbers, edamame, sugar snap peas, carrots, red cabbage, and bell peppers fill the bowl with healthy nutrients.
This summer you should indulge in the same fresh hamachi that is served at Michelin star restaurants! The delicate and rich fish is a game-changer to your typical seafood routine. You’ll never need to go out to enjoy an exquisite gourmet seafood meal again! What is your favorite kind of sashimi?
What is the best way to prepare frozen hamachi for sashimi?
When consuming raw fish as sashimi, always keep food safety in mind. It is best to consume fish that has been previously frozen. Freezing kills any harmful parasites, so make sure to purchase from a reputable company that carries sushi-grade tuna. When you are ready to prepare your sashimi one of the safest ways is to thaw the fish completely in refrigerated conditions. I typically transfer the hamachi from the freezer to the refrigerator the night before if I’m planning to serve around lunch or dinnertime. Remove the fish from the packaging, pat dry with clean paper towels and keep covered and cool until ready to serve. Consume the defrosted fish within 36 hours and do not refreeze.
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Sesame Crusted Hamachi (Yellowtail)
Sesame Crusted Hamachi
- 1 pound hamachi
- grapeseed oil, as needed
- kosher salt, as needed
- black pepper, freshly ground, as needed
- ¼ cup sesame seeds, black and white (2 tablespoons of each)
Soba Noodle Salad
- 6 ounces soba noodles, dried
- ½ cup edamame, shelled, cooked
- ½ cup carrots, shredded
- ½ cup english cucumber, thinly sliced, seeded
- ½ cup red bell pepper, thinly sliced
- ½ cup red cabbage, thinly sliced
- ½ cup sugar snap peas, cut in half diagonally
- 4 lime wedges
- microgreens, for garnishing
Sesame Crusted Hamachi
- Prepare hamachi by ensuring that the fish is completely defrosted in the refrigerator (if frozen). Gently dry between two paper towels. Transfer to a sheet pan and set aside.
- Add sesame seeds to a small pan and heat over medium-high heat. Toast for about 5 minutes, or until white sesame seeds, are lightly golden in color and fragrant. Move them around every minute to get even toasting with no burning. Transfer to a small bowl.
- Lightly brush the hamachi with grapeseed oil on each side. Lightly season each side with salt and pepper.
- Generously sprinkle the toasted sesame seeds on all 4 sides of the fish, until the surface is completely covered. Lightly press the seeds onto the surface. Lightly cover with plastic wrap and transfer to the refrigerator while you make the salad.
Soba Noodle Salad
- Cook soba noodles according to package directions. Drain noodles and rinse with cool water until no longer hot, and then allow the water to drain again. Transfer to a large bowl.
- In a medium-sized bowl whisk together soy sauce, rice vinegar, sesame oil, and honey.
- In a large bowl toss together cooled noodles and dressing. Portion noodles into serving bowls and top with edamame beans, cucumber, carrots, bell pepper, red cabbage, and peas.
- Take the sesame-crusted hamachi out of the refrigerator. Carefully transfer it to a clean cutting board. Using a sharp chef's knife, slice about ¼-inch wide pieces against the grain (try to use only 1 to 2 cutting motions). Add even portions of the fish to each bowl, laying in a fan shape. Serve with additional soy sauce and lime wedges if desired.
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