Hamachi Cigaro Recipe
Japanese Hamachi, Nigiri Sheet, White Rice
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Ingredients
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Main Ingredients
Method
Preparation of Sushi Rice
Rinse the Rice
Measure 1 cup of sushi rice and rinse it under cold water until the water runs clear to remove excess starch.
Cook the Rice
Place the rinsed rice in a rice cooker with 1.2 cups of water and cook according to the rice cooker instructions or on the stovetop until tender.
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow it to cool to room temperature.
Preparing the Hamachi
Slice the Hamachi
Using a sharp knife, slice the hamachi into thin, bite-sized pieces (about 1 cm thick).
Assembling the Hamachi Cigaro
Lay the Nori
Place a sheet of nori on a clean, flat surface or bamboo sushi mat, shiny side down.
Add Sushi Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch of nori at the top edge.
Add Hamachi and Wasabi
Place a slice or two of hamachi in the center of the rice. Dab a small amount of wasabi on top of the hamachi.
Roll the Nori
Starting from the edge closest to you, carefully roll the nori over the filling, tucking it tightly as you go. Continue rolling until you reach the exposed edge of the nori. Use a bit of water to seal the edge.
Cut the Cigaro
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serving
Plate the Hamachi Cigaro
Arrange the sliced hamachi cigaro on a plate. Serve with soy sauce on the side for dipping.