Sea Bream Carpaccio



Preparation info

  • Difficulty


  • Serves:


    As an Appetiser

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 20 Minutes

Sea bream has a perfect balance of delicate sweetness and richness and is a fantastic fish for sashimi. Yuzu Kosho is a key ingredient for this recipe – it’s a useful condiment to have and can be found in many Japanese stores.



  • 2 sea bream fillets, about 100 g ( oz) each, skin removed – ask your fishmonger to pin-bone them for you
  • 2 teaspoons Yuzu Kosho (store-bought or homemade)
  • 1 cup (60 g) alfalfa sprouts
  • 2 French radishes, thinly sliced


  • teaspoons toasted sesame oil
  • 1 teaspoon sea salt


Cut the sea bream fillets in half along the middle line so that you have four pieces. Cut the pieces into 3 mm (⅛ inch) thick sashimi slices.

Arrange the sliced sea bream on a plate and use a cocktail stick or chopsticks to put a tiny amount of yuzu kosho on the sashimi. Drizzle the sesame oil over the fish and sprinkle with the salt.

Scatter the alfalfa sprouts and radishes over the dish.