Yellowtail Recipe

Rinse and soak rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the runoff is clear (about 4–6 rinses). Drain and transfer to a rice cooker or medium pot. Add 260 ml water. Let the rice soak 20–30 minutes if time allows (improves texture).

Cook rice

If using a rice cooker, cook according to the cooker directions. If using a pot, bring rice and water to a gentle boil over medium heat, then reduce heat to low, cover, and simmer 12–14 minutes, or until water is absorbed. Turn off heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1 tbs granulated sugar and 1 tsp fine sea salt in a small bowl; warm briefly (10–15 seconds) in the microwave or stir until sugar dissolves. Transfer hot cooked rice to a wide shallow bowl or hangiri if available. Pour seasoning evenly over rice. Using a rice paddle or wooden spoon, gently cut and fold the rice while fanning or letting air circulate so rice cools to near body temperature and becomes glossy. Do not mash. Cover with a damp towel to keep moist while you prepare toppings.

Portion and slice fish

Keep the yellowtail chilled until ready. Using a very sharp, long sashimi knife (or a clean chef's knife), cut the 250 g yellowtail into 12–14 slices for nigiri: aim for pieces about 3–4 cm wide, 8–9 cm long and 2–3 mm thick with the grain across the fillet. For clean cuts, wipe the blade between slices with a damp cloth or plastic wrap.

Optional finish

If desired, lightly brush each slice with 1/2 tsp toasted sesame oil divided among slices (this is optional; it adds aroma). Keep the slices chilled on a plate covered with plastic wrap until assembly.

Prepare hands

Fill a small bowl with cold water for wetting your hands (this prevents rice sticking). Place wasabi and a small bowl of soy sauce nearby.

Wet your fingers lightly. Take about 20–22 g (roughly 2 tbs) of seasoned sushi rice and shape it into an oblong mound: use a gentle but firm squeeze and quick uplifting motion to compact the rice without crushing the grains. The finished rice ball should be about 2.5–3 cm thick and fit comfortably in the hand.

With the other hand, smear a thin strip of wasabi (about 1/8–1/4 tsp) on one side of a yellowtail slice. Place the wasabi side down onto the rice mound. Using the thumb and first two fingers, press the fish and rice together gently but firmly to form the nigiri. The fish should drape evenly over the top and sides of the rice.

Repeat to make 12–14 pieces. Garnish each piece with a small pinch of microgreens or a few thin scallion slices if using. Arrange on a plate and serve immediately with soy sauce and pickled ginger on the side.

Serve nigiri within 30 minutes of assembly for best texture. Leftover rice may be refrigerated for up to 24 hours but will lose ideal texture; do not store assembled nigiri for more than 1 hour at room temperature. Store any unused sashimi-grade yellowtail tightly wrapped and chilled; consume within 24 hours, following supplier recommendations for raw fish.