Hirame Sashimi

Delicate slices of hirame are served cool and glossy, with a clean, sweet flavor that pairs beautifully with citrusy ponzu. A small mound of peppery momiji oroshi, fresh spring onion, sesame, and fragrant yuzu add lift, heat, and aroma without overwhelming the fish.

Safety Warning

This dish is served raw. Use only sashimi-grade halibut handled according to proper parasite-destruction and cold-chain standards from a trusted supplier; raw fish can cause foodborne illness if improperly sourced or stored.

Nutrition · per serving

120kcal

21gProtein

4gCarbs

2.5gFat

0.8gFiber

2 servings

Ingredients

9 items

Sashimi and garnish

sashimi-grade halibut fillet, skinless and pin-boned200 g

spring onion, very finely sliced1 small (15 g)

toasted sesame seeds1 tsp (3 g)

yuzu zest, finely grated1/2 tsp

Ponzu dressing

ponzu2 tbsp (30 ml)

yuzu juice1 tbsp (15 ml)

cold water1 tbsp (15 ml)

Momiji oroshi

daikon radish, peeled80 g

red chili, seeded1 small (5 g)

Tips

•Use only sashimi-grade halibut from a trusted fishmonger; freshness and proper freezing protocol are essential for raw service.
•If yuzu juice is unavailable, use a mix of lemon and a little lime, though true yuzu gives the most authentic perfume.
•A little kombu under the fish for 20-30 minutes before slicing can deepen umami, but it is optional and not included here to keep within the time limit.
•Serve with chilled sake or green tea, and keep the fish cold until the moment of slicing.

Steps

1
Chill 2 serving plates or a platter if possible. In a small bowl, stir together the ponzu, yuzu juice, and cold water. The slight dilution keeps the citrus-soy balance bright without overpowering the delicate fish.
2 tbsp (30 ml) ponzu1 tbsp (15 ml) yuzu juice1 tbsp (15 ml) cold water
2
Make the momiji oroshi: finely grate the daikon, then squeeze it gently in your hands or through a clean cloth to remove excess liquid; it should be moist, not watery. Finely mince the seeded red chili and mix it into the daikon so the heat is evenly distributed.
80 g daikon radish, peeled1 small (5 g) red chili, seeded
3
Pat the halibut very dry with kitchen paper. Using a very sharp knife, slice it across the grain into even sashimi slices about 3-4 mm thick. Draw the knife in one long motion rather than sawing, which keeps the surface glossy and the texture tender.
200 g sashimi-grade halibut fillet, skinless and pin-boned
4
Arrange the halibut slices slightly overlapping on the chilled plates. Place a small mound of momiji oroshi to one side, then scatter the spring onion and toasted sesame seeds lightly over or around the fish. Finish with the yuzu zest for a fresh floral aroma.
200 g sashimi-grade halibut fillet, skinless and pin-boned80 g daikon radish, peeled1 small (5 g) red chili, seeded1 small (15 g) spring onion, very finely sliced1 tsp (3 g) toasted sesame seeds1/2 tsp yuzu zest, finely grated
5
Serve immediately with the ponzu dressing alongside or spooned sparingly around the plate. Dip each slice lightly rather than soaking it, so the clean sweetness of the hirame remains the focus.
2 tbsp (30 ml) ponzu1 tbsp (15 ml) yuzu juice1 tbsp (15 ml) cold water

Origin & History

Hirame sashimi is a classic expression of Japanese seafood cuisine, prized for its refined texture and subtle sweetness. It is especially associated with winter dining, when flatfish are at their best, and is often paired with ponzu and momiji oroshi to highlight rather than mask the fish. The style reflects the Japanese culinary value of showcasing peak ingredients with minimal intervention.

japanese sashimi halibut pescatarian raw quick seafood yuzu

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Hirame Sashimi

Steps

Chill 2 serving plates or a platter if possible. In a small bowl, stir together the ponzu, yuzu juice, and cold water. The slight dilution keeps the citrus-soy balance bright without overpowering the delicate fish.

2 tbsp (30 ml) ponzu1 tbsp (15 ml) yuzu juice1 tbsp (15 ml) cold water

Make the momiji oroshi: finely grate the daikon, then squeeze it gently in your hands or through a clean cloth to remove excess liquid; it should be moist, not watery. Finely mince the seeded red chili and mix it into the daikon so the heat is evenly distributed.

80 g daikon radish, peeled1 small (5 g) red chili, seeded

Pat the halibut very dry with kitchen paper. Using a very sharp knife, slice it across the grain into even sashimi slices about 3-4 mm thick. Draw the knife in one long motion rather than sawing, which keeps the surface glossy and the texture tender.

200 g sashimi-grade halibut fillet, skinless and pin-boned

Arrange the halibut slices slightly overlapping on the chilled plates. Place a small mound of momiji oroshi to one side, then scatter the spring onion and toasted sesame seeds lightly over or around the fish. Finish with the yuzu zest for a fresh floral aroma.

200 g sashimi-grade halibut fillet, skinless and pin-boned80 g daikon radish, peeled1 small (5 g) red chili, seeded1 small (15 g) spring onion, very finely sliced1 tsp (3 g) toasted sesame seeds1/2 tsp yuzu zest, finely grated

Serve immediately with the ponzu dressing alongside or spooned sparingly around the plate. Dip each slice lightly rather than soaking it, so the clean sweetness of the hirame remains the focus.

2 tbsp (30 ml) ponzu1 tbsp (15 ml) yuzu juice1 tbsp (15 ml) cold water

Origin & History