Nigiri Hamachi Recipe

Rinse the Rice

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear, removing excess starch.

Cook the Rice

In a rice cooker or saucepan, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until tender.

Prepare Sushi Vinegar

In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. Pour the sushi vinegar mixture over the rice and gently fold it with a spatula to combine. Allow the rice to cool to room temperature.

Slice the Hamachi

Using a sharp knife, slice the fresh hamachi fillet into thin, even pieces, about 1/4 inch thick.

Form the Rice

With wet hands, take a small amount of sushi rice (about a tablespoon) and mold it into an oval shape, compressing it gently to hold its shape.

Assemble the Nigiri

Place a slice of hamachi over the formed rice. Optionally, you can place a small dab of wasabi between the rice and the fish.

Garnish and Serve

Serve the nigiri hamachi with soy sauce for dipping and additional wasabi on the side. Optionally, garnish with a strip of nori.