🐟 Raw Bar
Infused Yuzu Kosho Hamachi Crudo
Silky hamachi crudo with yuzu kosho and finger lime delivering exactly 50mg THC per serving.
✨ Why It Works · Yuzu acidity and chili heat mask cannabis, olive oil carries THC in raw prep.
🍋 Limonene🌲 Pinene🍊 Terpinolene
🔥 Decarboxylation
Temperature245F / 118C
Time35 minutes
Cannabis4.5g
🧪 Infusion
MethodInfused yuzu olive oil
Base1/4 cup extra virgin olive oil
Temperature160F
Time45 minutes
Yield4 servings
StorageServe immediately, do not store raw
📋 Recipe Instructions
1 Decarb 4.5g cannabis at 245F for 35 minutes.
2 Infuse olive oil at 160F for 45 minutes, strain, chill.
3 Slice 12oz sashimi-grade hamachi thin against grain.
4 Whisk infused oil with 1 tsp yuzu kosho, 1 tbsp yuzu juice, pinch salt.
5 Arrange hamachi on chilled plates in single layer.
6 Drizzle infused yuzu kosho oil evenly over fish.
7 Top with finger lime pearls, shiso, and sea salt flakes.
8 Serve immediately, 50mg per plate. Makes 4.
🍋 Ingredients
- • 12oz hamachi sashimi grade
- • 1/4 cup extra virgin olive oil
- • 1 tsp green yuzu kosho
- • 1 tbsp yuzu juice
- • 1 finger lime
- • Shiso leaves
- • Flaky sea salt
- • 4.5g cannabis flower
🍋 Terpene Pairing
Primary Terpene Limonene
Flavor Clean hamachi, bright yuzu citrus, salty chili, lime pop.
Why Limonene amplifies yuzu citrus and fresh ocean lift.
🌱 Strain Suggestions
Super Lemon Haze Sativa
THC 19-24%CBD <1%
Terpenes Limonene, Pinene, Terpinolene
Flavors Yuzu, citrus, sea salt
Effects Uplifted, clear, bright
📊 Nutrition
210
Calories
14g
Fat
2g
Carbs
18g
Protein
🔆 THC per serving50mg
Onset 30-90 minDuration 4-8 hrs
⚠️ Start with one serving.
Wait 2 hours before more. Adults 21+ only.
For adults 21 only. Consume responsibly.