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While it is fall in my heart ♥️ and for the rest of the county, I live in Arizona 🌵 where it is still triple digit weather 😩🔥 So I have been really craving a delicious and refreshing Crudo. Correct me if I’m wrong, but I feel like Crudos are a year round food and this is one of my favorites. This Truffled Salmon & Hamachi Crudo is not only so refreshing but it comes together in under 15 minutes making it an amazing and easy weeknight meal!

How To Prepare Truffled Salmon & Hamachi Crudo

🔪 Slice your sushi grade Salmon and Hamachi fairly thin. I get mine either locally from AJs or online at Riviera Seafood Club.

🥣 Mix the Japanese mayo, white miso, orange and lemon juice well. I used an frother so it is very well incorporated. Add in the soy sauce, mirin, shallot and ginger. Let it sit for 10-15 minutes.

🫚 Strain the sauce into the plate that you will be using to serve. Reserve the shallots and ginger chunks for topping.

🍣 Arrange the fish, alternating the hamachi and salmon. Spoon the reserved shallot and ginger directly on top.

🌿 Mix the micro arugula with the truffle oil, but make sure you don’t add too much. It does have a strong flavor. Top the fish with the micro arugula, puffed quinoa or rice to taste and some salsa macha. And that is it, subscribe for more!

You can shop My Amazon – October Products to see where I bought some of the harder to find things for this Truffled Salmon & Hamachi Crudo.


Substitutions for Truffled Salmon & Hamachi Crudo

  • If you don’t have Salsa Macha, you can always use Chili Crisps.
  • Japanese mayo has a different texture and a slightly different taste than regular mayo, but you substitute the two without it being too much of a difference.
  • You can always swap the micro arugula for regular in a pinch.
  • You can use scallops, shrimp or octopus in place of the Salmon and Hamachi. This sauce and its topping pair really well with any type of seafood.

Variations for Truffled Salmon & Hamachi Crudo

  1. If you want zero spice, don’t add the Salsa Macha or Chili Crisps.
  2. If you want to add a little extra spice, you can always thinly slice Serranos or jalapeños and add it to the toppings.

🔥Chef Nadia’s Tip🔥

Always use sushi grade fish! If I can’t find it locally, I buy mine at Riviera Seafood Club.

Recipes That Pair

A plate of salmon sashimi is artfully arranged in a pool of light soy sauce. The thinly sliced pieces display a gradient from pale pink to deep orange, showcasing the fish's natural texture and marbling.

Common Questions

Can I make this dish ahead of time?

You can prepare it ahead of time. Slicing the fish and preparing the sauce can absolutely be done as long as they are sealed properly and stored in the fridge. Wait until right before serving to assemble the actual dish though. The acidity will not be good for the fish to be sitting in too long.

How long can this Salmon and Hamachi Crudo sit out?

Ideally, no longer than 30 minutes. It is also best to keep the fish chilled right up until serving.

What sides should I make with crudo?

Crudos pair well with a light salad, crostini, or veggies. A nice Riesling or Sauvignon Blanc are also a great complement to the richness of the miso and the spice.

Where do you get your puffed quinoa?

I got mine on Amazon. They are Z Natural Foods Organic Crispy Puffed Quinoa.

Truffled Salmon & Hamachi Crudo

This Crudo is velvety perfection in each bite. The sauce has been marinated in shallots and ginger and it is so creamy with flavors that are perfectly balanced. The truffle oil arugula has a rich and earthy flavor with the delightful crunch from the puffed quinoa. This is such an easy and refreshing meal!
I love to pair this meal with a light salad, crostini, or veggies. A nice Riesling or Sauvignon blanc are also a great complement to the richness of the miso and the spice.
For links to the products I used, see my October Products list on Amazon.
Servings: 2 servings
By Nadia Aidi
Prep 5 minutes
Sauce marinating time 10 minutes
Total 15 minutes

Ingredients 

  • 4-5 oz sushi grade salmon
  • 4-5 oz sushi grade hamachi
  • 1 tbsp japanese mayo
  • 1 ½ tsp white miso
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • ½ small orange, juice
  • 1 small shallot, brunoise
  • ½ tsp fresh ginger
  • 1 tbsp fresh lemon juice
  • Zest of 1/2 lemon
  • Micro arugula
  • ¼- ½ tsp black truffle oil
  • Salsa macha to taste
  • Puffed quinoa or rice

Instructions 

  • Slice your sushi grade fish fairly thin.
  • Mix the mayo, miso, orange and lemon juice well. I used an aerator so it’s very well incorporated. Add in the soy sauce, mirin, shallot and ginger. Let it sit for 10-15 minutes.
  • Strain the sauce into a plate, reserving the shallot and ginger chunks.
  • Arrange the fish, alternating the hamachi and salmon.
  • Spoon the shallot and ginger directly on top.
  • Mix the micro arugula with the truffle oil.
  • Top the fish with the micro arugula, puffed quinoa to taste and some salsa macha.

Video

YouTube video

Nutrition

Calories: 242kcal, Carbohydrates: 12g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 843mg, Potassium: 655mg, Fiber: 2g, Sugar: 7g, Vitamin A: 166IU, Vitamin C: 22mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Nadia Aidi
Prep Time: 5 minutes
Sauce marinating time: 10 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 2 servings
Calories: 242
Keyword: crudo
Tried this recipe?Mention @FoodMyMuse or tag #FoodMyMuse!
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