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Ingredients
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Hamachi Maki Rolls
Method
Hamachi Maki Rolls
Cook and season sushi rice
Rinse the uncooked short-grain rice under cold water until the rinse runs clear. Drain and combine with 1.1 cups water in a rice cooker or small pot. Cook according to rice cooker instructions or bring to a simmer on the stove, cover and cook low for 15 minutes, then rest covered 10 minutes off heat. While the rice cooks, mix rice vinegar, sugar and kosher salt in a small bowl until dissolved. Transfer the hot cooked rice to a large shallow bowl, gently fold in the vinegar mixture with a wooden paddle or spatula, fanning to cool the rice quickly until it reaches body temperature (about 5–8 minutes). Keep covered with a damp cloth until ready to use.
Prepare fillings and tools
Slice the hamachi into 1/4-inch thick, long strips about the width of the nori. Seed and cut the cucumber into thin matchsticks. Slice the avocado into even strips. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, then let cool. Mix 2 teaspoons mayonnaise with the optional 1 teaspoon pickled jalapeño or a pinch of togarashi if using, to make a light spicy mayo for drizzling.
Assemble the rolls
Place a bamboo mat on your work surface and cover with plastic wrap. Put one full nori sheet shiny side down on the mat. Wet your fingers in a bowl of water mixed with a little rice vinegar to prevent sticking. Spread about 1 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge of the nori free of rice. Sprinkle about 1/2 tablespoon toasted sesame seeds over the rice. Flip the nori so the rice side is down on the plastic (optional for inside-out style).
Add fillings and roll
On the edge closest to you (on the exposed nori side if rolled traditional or on the rice side if inside-out), lay half the hamachi strips (about 4 oz), a few cucumber matchsticks (about 1/4 cup) and avocado strips (about 1/4 cup) in a tight line across the width of the sheet. Use the mat to lift the edge and begin to roll away from you, applying gentle but firm pressure to form a tight cylinder. Continue rolling until sealed; if using traditional nori-out, dampen the far edge lightly with water to seal. Repeat with the second nori sheet and remaining ingredients to make 2 rolls (each yields 6 pieces once sliced).
Slice and finish
Using a very sharp, wet knife (dip in water and wipe between cuts), cut each roll into 6 equal pieces. Wipe the blade clean between cuts to get neat slices. Arrange the 12 pieces (2 rolls) on a serving plate or, if the menu portion is 6 pieces, serve one roll cut into 6 pieces. Drizzle with the prepared spicy mayo (optional) and sprinkle a few more toasted sesame seeds on top.
Serve
Serve immediately with soy sauce, wasabi and pickled ginger on the side. Recommend plating 6 pieces per order if the menu lists 6pz/pcs and use remaining roll for another order or refrigerate tightly wrapped for up to 24 hours (best fresh).