Whisk the Ponzu, Yuzu juice, Olive oil, Sesame oil, and Soy sauce together until combined and set aside.
Sashimi Plate: Arrange 5-6 slices of Hamachi on the plate in a circular pattern. Add 1- 2 spoonfuls of sauce around and slightly submerging Hamachi in the sauce. Add more sauce if needed and top each sashimi with thinly sliced Jalapeño.
Garnish with palm sized bunch of Cilantro, a thinly sliced Radish for colour and a few drops of chilli oil, if desired.
Ingredients
Hamachi slices
2 tbsp. ponzu
1 tbsp. yuzu juice, (or lemon juice if unavailable)
