Hamachi Recipe

Wash and cook rice

Rinse 1 cup sushi rice under cold water until the water runs nearly clear. Drain. Combine rinsed rice with 1 1/4 cups water (adjust per your rice cooker instructions) and 1 tsp kosher salt, then cook in a rice cooker or on the stove until tender. Total cooked rice should yield about 2 cups.

Season rice

While the rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp fine sea salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a wooden or nonreactive bowl. While still hot, evenly sprinkle the vinegar mixture over the rice and fold gently with a rice paddle or wooden spoon to combine without smashing the grains. Fan or let the rice cool to slightly warm (room temperature) — about 10–15 minutes.

Slice hamachi

Using a very sharp knife, cut each hamachi fillet into 8 slices roughly 1/8–1/4 inch (3–6 mm) thick and about 2–3 inches long. Slice at a slight angle across the grain to create broad, tender pieces. Keep fish chilled until assembly.

Prepare small garnishes

Thinly slice scallion into fine matchsticks. If using yuzu zest or yuzu kosho, have it measured and ready. Have microgreens and pickled ginger on hand. Mix optional 1 tsp toasted sesame oil with 1 tsp lime or lemon juice if using as a light finish.

Form rice portions

Wet your palms lightly in the bowl of water (keep a damp cloth nearby to re-wet). Take about 2 tablespoons (roughly 25 g) of seasoned sushi rice and form an oblong rice ball: gently compress to hold shape without squashing the grains. Aim for a firm but soft unit that sits 1/2–3/4 inch high.

Apply wasabi

Spread a thin smear (about 1/4 tsp) of wasabi on the underside of each hamachi slice. If you prefer less heat, use a very thin line or omit.

Place hamachi on rice

Lay a hamachi slice over each rice ball, pressing gently so the fish adheres to the rice. Use thumb and index finger to press the fish lightly over the rice forming a unified nigiri shape. Repeat to make 8 pieces.

Finish with garnishes

Top each nigiri with a tiny pinch of thin scallion, a microgreen sprig, and — if using — a small dot (about 1/8 tsp) of yuzu kosho or a light dusting of yuzu zest. Optionally brush each piece lightly with the sesame oil–citrus mix or a few drops of soy sauce for sheen and extra flavor. For a subtle crunch and aroma, very lightly toast and sprinkle a few sesame seeds (optional).

Arrange the 8 hamachi nigiri on a chilled plate. Serve immediately with pickled ginger and soy sauce on the side. Encourage diners to eat nigiri shortly after assembly for best texture and flavor. Leftover nigiri are not recommended; store unused sliced hamachi chilled and use within 24 hours.