1/2 lb sushi-grade hamachi (yellowtail)
1/2 lb sushi-grade yellowfin tuna
Pickled ginger (gari)
Slice the sushi-grade hamachi and yellowfin tuna into thin sashimi slices.
Arrange the slices on a serving plate.
Using a kitchen blowtorch, lightly torch the surface of each hamachi and tuna slice, moving the flame in a swift motion to lightly sear the fish.
Top the torched sashimi with chopped scallions.
Serve with soy sauce, wasabi paste, and pickled ginger on the side for dipping.
Enjoy the flavorful and elegant torched sashimi as a delightful appetizer or light meal!