keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce cover

Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce


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Being an Asian inspired low-carb/keto website, it’s almost required to have a sashimi based recipe, isn’t it?  Since we feel it is our due diligence, we are going to share one of our top 5 recipes for this occasion.  This one has been requested by almost everyone that comes to our house, pretty easy to put together and absolutely delicious!   Actually, Nobu restaurant (a very popular upscale Japanese restaurant here in the States) serves a version similar to this one that costs quite a bit.  So do yourself a favor and just make this version, it tastes just as good (if not better) and will save you a lot of money!  So without further ado, here is our Hamachi Garlic Jalapeno in Yuzu Sauce!  Enjoy it!

keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce pin 1

This dish low-carb/keto by default and has 0.1 g per piece, so feel free to eat as many pieces as you want!  The taste is perfectly balanced zesty citrus, spiciness and saltiness, with a touch of fatty oils on the finish.

keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce pic

For this recipe, the special ingredients you will need are yuzu, soy sauce, and sashimi grade Japanese Yellowtail.  You can pick up yuzu on Amazon or a local Asian supermarket.  For the yellowtail, it has to be Hamachi sashimi grade (not California or Mexican Yellowtail).  You can pick this up at a local Asian supermarket or at this online shop.

Now, let’s get started!

Prepping Time 5M

Cooking Time 5M

Total Time 10M

Net Carb/Piece ~0.1g

Servings 10-15 pieces

Ingredients

  • 1/4 lbs Sashimi Grade Yellowtail (Hamachi)
  • 2 tbsp Yuzu
  • 1 tbsp Soy Sauce
  • 3-4 Garlic Cloves
  • 1 tbsp Olive Oil
  • 1 Jalapeno

Directions

1) Gather all the ingredients.

2) Pat dry yellowtail with paper towel.  Cut yellowtail into 1/4 inch thick slices at a 45 degree angle.  Set onto serving plate.

3) Thinly slice garlic cloves.  You will need 1 slice per piece of yellowtail, so cut as many as you need.

4) Thinly slice jalapeno and de-seed.  You will need 1 slice per piece of yellowtail, so cut as many as you need.

5) In a small fry pan, add oil and garlic on medium heat.  Cook until browned on both sides (about 2-3 minutes) and transfer to holding bowl.

6) In the meantime, combine soy sauce and yuzu sauce in a small mixing bowl.

7) Lastly, place 1 piece of jalapeno and garlic on top of each yellowtail piece.  Keep in fridge until ready to serve.  Once ready to serve, pour yuzu soy sauce mix over yellowtail.

Hope you enjoy this Keto Hamachi Sashimi with Garlic Jalapeno in Yuzu Sauce!  If you are looking for other low-carb/keto dishes to make a complete meal, be sure to check out our Recipe Index with over 150+ recipes and growing!

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keto Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce cover

Hamachi Yellowtail Garlic Jalapeno Carpaccio in Yuzu Sauce

The BEST Asian Low-Carb/Keto recipe for Hamachi Garlic Jalapeno in Yuzu Sauce. Enjoy the taste of this delicious Japanese sashimi at only ~0.1g Net Carb / Piece. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Side Dish
Cuisine: Asian Fusion
Keyword: hamachirecipe, hamachiyuzu, japaneseyellowtailrecipe, ketosushi, lowcarbsushi, yellowtailCarpaccio
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10 Pieces
Print Recipe

Ingredients

  • 1/4 lb Sashimi Grade Yellowtail 10 slices
  • 2 tbsp Yuzu Juice
  • 1 tbsp Soy Sauce
  • 3-4 Cloves Garlic
  • 1 tbsp Olive Oil
  • 10 Slice Jalapeno

Instructions

  • Gather all the ingredients.
  • Pat dry yellowtail with paper towel. Cut yellowtail into 1/4 inch thick slices at a 45 degree angle. Set onto serving plate.
  • Thinly slice garlic cloves. You will need 1 slice per piece of yellowtail, so cut as many as you need.
  • Thinly slice jalapeno and de-seed. You will need 1 slice per piece of yellowtail, so cut as many as you need.
  • In a small fry pan, add oil and garlic on medium heat. Cook until browned on both sides (about 2-3 minutes) and transfer to holding bowl.
  • In the meantime, combine soy sauce and yuzu sauce in a small mixing bowl.
  • Lastly, place 1 piece of jalapeno and garlic on top of each yellowtail piece. Keep in fridge until ready to serve. Once ready to serve, pour yuzu soy sauce mix over yellowtail.

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