Spicy Hiramasa Maki Recipe

Rinse the sushi rice under cold water until the water runs nearly clear (about 6–8 rinses) to remove excess starch.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Allow to cool slightly.

Transfer cooked rice to a large shallow bowl (wooden hangiri if available). Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or wooden spoon. Fan the rice while folding to help it cool and achieve a glossy texture. Cool to room temperature (about 15–20 minutes).

Trim the Hiramasa: pat the fish dry with paper towels. Using a very sharp knife, slice the Hiramasa crosswise into long 1/3-inch (about 8 mm) strips suitable for rolling (approximately 10 oz should make 12–16 strips depending on width). Keep chilled until assembly.

Prepare the avocado: halve and pit the avocado. Slice each half lengthwise into thin strips (~1/4-inch). To prevent browning, brush lightly with a few drops of lemon or lime juice (optional).

Prepare the jalapeño: remove stem, thinly slice into rounds. For less heat, remove seeds and membranes before slicing. Reserve a few extra thin slices for garnish.

Slice the spring onions: thinly slice on the bias. Keep some green and some white for flavor and color.

Make the yuzu-kosho dressing: in a small bowl mix yuzu kosho with 1 tsp toasted sesame oil and 1/2 tsp water to loosen. Taste and adjust — it should be bright, spicy and slightly salty. Reserve 1 tsp of this mixture to dot on top of finished rolls.

Set up: place a bamboo sushi mat on a clean work surface. If making an inside-out (uramaki) roll, place plastic wrap over the mat to prevent rice sticking. Have a small bowl of water handy to wet fingers and prevent rice from sticking.

For inside-out (rice-out) roll (preferred for presentation): place 1 nori sheet shiny side down on the mat. Wet your hands and spread about 1/2 cup of sushi rice evenly over the nori to within a 1/2-inch border at the far edge. Press rice gently to adhere. Sprinkle 1/4 tsp toasted sesame seeds over the rice if using. Carefully flip the nori so rice faces down on the mat and nori is facing up.

Layer fillings on the nori (nori side up): 3–4 thin strips of Hiramasa centered horizontally, 3–4 avocado slices alongside the fish, a few jalapeño rounds (as heat preference), and a scattering of spring onion slices. Spoon thin dots (about 1/4 tsp each) of the yuzu-kosho dressing across the fish line — do not overfill.

Roll: lift the edge of the mat closest to you and roll firmly but gently away from you, tucking the fillings and making a tight cylinder. Press along the roll with the mat to shape. Unwrap the mat if using plastic wrap and continue tightening until roll is uniform.

Repeat with remaining nori sheets and ingredients, making 3–4 rolls total depending on roll thickness.

Slice the rolls: using a very sharp, slightly wet knife, trim the uneven ends and cut each roll into 6–8 pieces. Wipe the knife between cuts to keep clean slices.

Plate and garnish: arrange pieces on a platter. Top a few pieces with a tiny dab (about 1/8–1/4 tsp) of the reserved yuzu-kosho mixture placed on the Hiramasa with a toothpick, and a thin jalapeño slice or a few spring onion threads for color.

Serve immediately with soy sauce, pickled ginger and wasabi on the side. Recommend eating within 30 minutes of assembly for best texture.