Ingredients per serve


Wasabi vinaigrette

  • Rice vinegar 125.0 ml
  • Lime 1.0 x
  • Sugar 2.0 tsp
  • Wasabi paste 30.0 g
  • Vegetable oil 2.0 tbsp
  • Cucumbers 2.0 x

Hamachi steaks

  • Yellowtail Kingfish fillets 1.0 kg
  • Salt And Pepper

Before serving

  • Burger buns 10.0 pc
  • Small Nori sheets 10.0 x
  • Mayonnaise 150.0 ml
  • Wakame 100.0 g
  • Mixed Micro Herbs 100.0 g

Yellowtail Kingfish is a fatty fish that is rich in flavour. The spicy, fresh marinated-cucumber vinaigrette provides the perfect balance.



  1. Wasabi vinaigrette

    • Combine rice vinegar, juice of 1 lime, sugar, wasabi paste and oil.
    • Slice the cucumber into thin ribbons and marinate in the vinaigrette.
  2. Hamachi steaks

    • Portion the Yellowtail Kingfish fillet in steaks of approximately 100g each.
    • Season with salt and pepper and grill the fish steaks briefly on both sides, leaving the inside raw.
  3. Before serving

    • Slice the buns open and grill cut side down on a skillet.
    • Build the sandwiches with the marinated cucumber, a nori sheet and the Hamachi steak.
    • Garnish with mayonnaise, wakame and micro herbs.