Ingredients
Serves 2- <p data-start="476" data-end="591"><strong data-start="476" data-end="484">Base</strong>:
- 1–2 tbsp YUZUCO x Westbourne Yuzu Avocado Oil
- 1 tsp YUZUCO Yuzu Juice
- 1–2 high quality tomatoes
- salt
- <strong data-start="594" data-end="602">Fish</strong>:
- ½ lb sushi-grade hamachi (or choice of sushi-grade fish)
- <strong data-start="665" data-end="676">Garnish</strong>:
- 1 tsp YUZUCO Yuzu Kosho
- 1 tbsp YUZUCO x Westbourne Yuzu Avocado Oil</p>
Instructions
1
Grate your tomatoes and strain over a fine mesh sieve to remove excess liquid.
2
Season the grated tomatoes with yuzu avocado oil, yuzu juice, and salt to taste.
3
Mix yuzu kosho with avocado oil in a small bowl for the garnish.
4
Spread the seasoned grated tomatoes onto a chilled plate.
5
Slice hamachi into thin slices and layer over the tomatoes.
6
Top each slice with a small dollop of the kosho-oil mixture.
7
Finish with a generous drizzle of yuzu avocado oil.
