This platter of seasoned raw fish, from chef Yoshi Okai of Austin’s renowned sushi omakase restaurant, Otoko, pairs firm, sushi-grade sea bass with vibrant flavorings. In addition to a tangy soy sauce, Okai adds fresh mango and tomato, along with minced garlic and cilantro. A final finish of olive oil and flaky sea salt bring all the flavors together. If you can’t find sushi-grade sea bass, feel free to substitute another variety of white firm-fleshed sushi-grade fish—just ask your fishmonger what would work best.


Credit: Anna Stockwell

Recipe Summary test

30 mins
30 mins


For the Sauce
For the Crudo


Instructions Checklist
  • Make the sauce: Mix together the soy sauce and rice vinegar; set aside.

  • Using fish tweezers, remove any pin bones from fish filets. Using a thin, sharp knife, cut the filets into 1/4-inch thick slices, arranging them on a serving plate so that they overlap slightly. Refrigerate the plate while you prepare the remaining ingredients.

  • Top the fish with tomato and mango, and then sprinkle with garlic, chile, and cilantro. Drizzle crudo with soy-sauce mixture, and finish with a bit of olive oil and a sprinkle of flaky sea salt. Serve immediately.