Smashed Hamachi Carpaccio with Puffed Forbidden Rice and Sambal Mayo
There are certain techniques you learn late that make you immediately question how much time you wasted doing things the hard way.
This was one of them.
Smashing proteins with a tortilla press.
I saw another creator doing it and it clicked instantly. Flat, even pressure. No torn fish. No mallet. No plastic wrap flying everywhere. Just clean, consistent results every time.
It brought me straight back to making carpaccio at Palace Kitchen in Seattle. Cold plates. Thin protein. Strong seasoning. Texture on top. Acid to finish. The kind of dish that looks delicate but eats bold.
This version uses sushi grade hamachi, puffed forbidden rice, sambal mayo, and pickled red onions. It is fast, impressive, and genuinely easy if you start with good fish.
Ingredients
Hamachi Carpaccio
- 8 ounces sushi grade hamachi
- Soy sauce, as needed
- Pickled red onions, as needed
- Scallions, thinly sliced
- Pea shoots or microgreens (optional)
Sambal Mayo
- 1 cup Kewpie mayonnaise
- 2 tablespoons sambal oelek
Puffed Forbidden Rice Mixture
- 1 cup cooked forbidden rice, fully dried
- Neutral oil, enough to cover the pot
- 1/2 cup crispy garlic
- 1 tablespoon Korean chili flake, or to taste
- Salt, to taste
- Citric acid, to taste
How to Make Smashed Hamachi Carpaccio with Puffed Forbidden Rice and Sambal Mayo
Prepare the Hamachi Carpaccio: Place the hamachi between two sheets of parchment paper and gently press it flat using a tortilla press.
One smooth press is enough. You want it thin and even, not smashed apart.
Transfer the flattened hamachi directly onto a chilled plate. Lightly brush the surface with soy sauce to season the fish before adding anything else. This step matters more than people think.
Set aside while you prepare the toppings.
Make the Sambal Mayo: This is intentionally simple. It should support the fish, not overpower it.
Whisk the sambal and mayo together until smooth and fully combined. The texture should be loose enough to squeeze or spoon easily. Transfer to a squeeze bottle if desired.
Puffed Forbidden Rice Mixture: Texture is what makes this dish exciting. The rice adds crunch without heaviness.
Heat neutral oil to 375 degrees Fahrenheit. Add the dried forbidden rice in small batches. It will puff almost immediately.
Remove as soon as it expands and drain well.
Once cooled, mix the puffed rice with crispy garlic, Korean chili flake, salt, and citric acid. Taste and adjust seasoning as needed. It should be light, crunchy, salty, and slightly tangy.
Assembly the dish:
- Arrange the pressed hamachi on the chilled plate
- Dot sambal mayo across the surface
- Sprinkle the puffed forbidden rice mixture evenly
- Add pickled red onions as needed
- Finish with sliced scallions and pea shoots
That is it.
No cooking. No stress. Just balance.
How we actually ate it
After plating and shooting, my girlfriend and I did what we always do. We spooned it over warm rice and wrapped it in nori. Quick hand rolls. Zero effort. Perfect bite.
This dish walks the line between appetizer and meal. Elegant enough for guests, casual enough to eat standing at the counter.
It reminds me why carpaccio has always mattered to me. It is not about showing off. It is about restraint, texture, and knowing when to stop.
Smashed Hamachi Carpaccio with Puffed Forbidden Rice and Sambal Mayo
Ingredients
Hamachi Carpaccio
- 8 ounces sushi grade hamachi
- Soy sauce as needed
- Pickled red onions as needed
- Scallions thinly sliced
- Pea shoots or microgreens optional
Sambal Mayo
- 1 cup Kewpie mayonnaise
- 2 tablespoons sambal oelek
Puffed Forbidden Rice Mixture
- 1 cup cooked forbidden rice fully dried
- Neutral oil enough to cover the pot
- 1/2 cup crispy garlic
- 1 tablespoon Korean chili flake or to taste
- Salt to taste
- Citric acid to taste
Instructions
- Place the hamachi between two sheets of parchment and gently press once until thin and even. Transfer to a chilled plate and lightly brush with soy sauce. Set aside.
- Whisk sambal and mayo together until smooth and loose enough to spoon or squeeze.
- Heat neutral oil to 375°F. Fry dried forbidden rice in small batches until puffed. Drain and cool, then mix with crispy garlic, Korean chili flake, salt, and citric acid.
- Arrange hamachi on the plate. Dot with sambal mayo, sprinkle with puffed rice mixture, add pickled red onions, and finish with scallions and pea shoots.
