Hamachi Roll Recipe

Rinse the short-grain rice under cold water until the rinse water runs almost clear (about 6–8 rinses). Drain for 10 minutes.

Combine rinsed rice and 1.65 cups water in a medium pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 12–13 minutes until water is absorbed. Remove from heat and rest, covered, for 10 minutes.

While rice cooks, heat rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Remove and let cool to warm.

Transfer hot cooked rice to a large shallow bowl or hangiri. Gently fold in the seasoning (vinegar mixture) using a rice paddle or wooden spoon in slicing motions to avoid crushing grains. Fan or let rice cool to slightly above room temperature. Keep covered with a damp towel to prevent drying.

Slice hamachi into long, thin strips about 1/4" (6 mm) thick and lengthwise to fit the nori sheet. Keep fish chilled until assembly.

Peel and slice avocado lengthwise into 6–8 thin slices. Toss slices gently with a tiny pinch of salt and the yuzu or lime juice to prevent browning.

Julienne cucumber: cut into thin matchsticks about 2–3" long. Pat dry on paper towel to remove excess moisture.

Mix the soy dipping sauce: in a small bowl combine 2 tbsp soy sauce, 1 tsp yuzu (or lime) juice and 1 tsp mirin. Taste and adjust. Reserve for serving.

Make spicy mayo: whisk together Japanese mayonnaise, sriracha and optional chili oil in a small bowl. Transfer to a squeeze bottle or plastic bag with the corner snipped for drizzling.

Place a bamboo mat on a flat surface and lay a sheet of plastic wrap over it. Place one nori sheet shiny side down on the plastic.

Wet your fingertips in the bowl of water with a splash of rice vinegar to prevent sticking. Spread about 3/4 cup of prepared sushi rice evenly across the nori, leaving a 1/2" (1.2 cm) strip at the far edge without rice to seal the roll.

Sprinkle about 1/2 teaspoon toasted sesame seeds and 1/2 tablespoon thinly sliced scallion evenly over the rice (optional for flavor).

Flip the nori/rice so rice faces down on the plastic if you prefer an inside-out roll (uramaki). If making a traditional roll (maki), leave rice on the outside of the roll and continue below. For a Hamachi inside-out roll: place the plastic-covered rice side down, then put a strip of hamachi (about 3–4 pieces, total ~3 oz), a few cucumber matchsticks (about 2 tbsp), and 3–4 avocado slices centered on the nori under the rice side.

Using the bamboo mat, roll the nori away from you to enclose the fillings, pressing gently but firmly to shape. Pull back the mat as you go to avoid rolling the plastic into the roll. Seal the seam with the 1/2" water-moistened edge.

Repeat with the second nori sheet and remaining fillings. You should have two rolls (8–10 pieces each depending on slice thickness).

Using a very sharp knife dipped in water (wipe dry between cuts), slice each roll into 8 equal pieces. Clean and wet the knife between slices for clean cuts.

Arrange pieces on a serving plate. Drizzle the spicy mayo over the top in a thin line and, if desired, dot with small amounts of wasabi and a few drops of soy-yuzu sauce. Garnish with pickled ginger and an extra sprinkle of toasted sesame seeds and scallion.

Serve immediately with additional soy sauce and pickled ginger. Provide wasabi on the side for those who want more heat.