Lychee Yellowtail

On the Table
LYCHEE YELLOWTAIL
RECIPE BY KOSH   |   PARVE 
Photography by The Lunch Box 

Ingredients:

  • 4 lychees
  • ½ peeled cucumber cut in juliennes
  • 6 ounces of Hamachi thinly sliced in 4 pieces
  • 2 ounces of ponzu sauce

Yellow ginger mayo:

  • 10 ounces of mayonnaise
  • 2 ounces of pickle ginger
  • 2 ounces of lemon juice
  • 1 teaspoon of sesame oil
  • 1 pinch of yellow coloring

Preparation:

  1. Open the lychees in half, fill them with cucumber and roll with the Hamachi.

Serving instructions:

  1. Put each mini roll in serving spoons.
  2. Pour the ponzu sauce on top.
  3. Drizzle with the yellow mayo.