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Ingredients
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Hand Roll Filling
Aromatics & Garnish
Hand Roll Components
Condiments (optional)
Method
Prepare Sushi Rice (if not already prepared)
Cook and season rice
Rinse 1 cup sushi rice under cold water until the rinse runs clear. Cook according to your rice cooker or stovetop method to yield about 2 cups cooked rice. While warm, gently fold in rice vinegar (2 tbs), sugar (1 tsp), and fine sea salt (1/2 tsp) using a wooden paddle or spoon. Fan the rice as you fold to give it shine and cool it to room temperature. Keep covered with a damp cloth until ready to use.
Prepare Hamachi
Slice and season
With a very sharp knife, trim any sinew from the hamachi and slice into long strips approximately 1/4-inch thick and 1/2 to 3/4-inch wide (length about 3–4 inches), suitable for hand rolls. Place the strips in a bowl and sprinkle with kosher salt (1 tsp) and freshly ground black pepper (1/4 tsp). Toss gently to coat and let sit 5 minutes.
After 5 minutes, add light soy sauce (2 tbs), fresh lemon juice (1 tbs) and sesame oil (1/2 tsp) to the hamachi. Toss gently to combine and let marinate while you prepare garnishes (3–5 minutes). This will lightly season without cooking the fish.
Prepare Aromatics & Nori
Thinly slice the chives into 1/2-inch pieces until you have about 1/4 cup. Thinly slice scallion white and pale green portion into fine strips and set aside.
Lay out nori sheets shiny side down. If you prefer slightly softer nori, lightly toast each sheet for 2–3 seconds over an open flame or hot skillet — do not burn.
Assemble Hand Rolls
Portion rice
Wet your hands with a 1% water-salt solution or plain water to prevent sticking. Take about 1/2 cup of seasoned sushi rice and shape it into a small oblong mound (less than a golf ball) at the left third of the nori sheet if rolling right-handed (reverse for left-handed).
Add filling and aromatics
Place 3–4 strips of the marinated hamachi atop the rice so the ends stick beyond the nori edge. Add a small pinch of sliced chives (about 1 tsp per roll) and a few thin scallion strips. Sprinkle a light pinch of toasted sesame seeds over the fish.
Roll into cone
Fold the bottom-left corner of the nori over the filling and roll into a tight cone, sealing the edge with a grain of rice or a dab of water. The cone should hold the rice and fish securely with a small opening at the top showing the hamachi and chives.
Repeat assembly to make 4 hand rolls.