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.
Video
Notes
After plating and shooting, we spooned everything over warm rice and wrapped it in nori for quick hand rolls. Zero effort, perfect bite.
This dish sits comfortably between appetizer and meal—elegant enough for guests, casual enough to eat standing at the counter.
Carpaccio has always mattered to me for this reason. It’s not about showing off. It’s about restraint, texture, and knowing when to stop.