Hamachi Recipe

Season rice

If your sushi rice is not already seasoned: combine rice vinegar, sugar, and fine sea salt in a small bowl and stir until dissolved. While the cooked sushi rice is hot, gently fold in the vinegar mixture with a rice paddle or spatula. Fan the rice or let it cool to room temperature until slightly warm. Keep covered with a damp cloth to prevent drying.

Portion rice

Wet your hands with water (a little rice vinegar in the water helps) to prevent sticking. Divide the prepared sushi rice into two equal portions (about 1/2 cup each). Shape each portion into an oblong nigiri mound: press gently with your fingers to compress the rice so it holds but remains light.

Slice hamachi

Using a very sharp knife, slice the sushi-grade hamachi across the grain into two thin slices about 3–4 inches long, 1.5 inches wide, and roughly 1/8–1/4 inch thick. Aim for even slices that will drape neatly over the rice mounds.

Optional seasoning

Lightly brush or mist each hamachi slice with a whisper of toasted sesame oil (about 1/8 tsp per slice) or a tiny dab (about 1/4 tsp) of yuzu kosho/ponzu if using. Sprinkle a pinch of flaky sea salt on top of each slice if desired.

Place a small amount of wasabi (about 1/4–1/2 tsp) on one side of each hamachi slice or spread a thin line on top of each rice mound. Gently drape each hamachi slice over a rice mound, pressing lightly so fish adheres to rice. Smooth edges for a neat appearance.

Arrange the two hamachi nigiri on a serving plate. Garnish each piece with a small sprig of microgreen or a few thinly sliced scallions. Add pickled ginger and a small dish of soy sauce to the plate for serving.

Serve immediately at room temperature. Use soy sauce sparingly when dipping (fish-side down to avoid saturating rice). Enjoy the two-piece hamachi nigiri while the rice is slightly warm and the fish is cool.