Suzuki Recipe

Prepare branzino

Check the sushi-grade branzino for pin bones. If present, remove with fish tweezers. Pat fish dry with paper towels and slice into 12 long sashimi-style strips approximately 1/2 inch wide and 3 inches long (sized to fit into a hand roll).

Season fish

In a shallow bowl, combine kosher salt and black pepper. Lightly season both sides of each branzino strip. Place the strips on a tray, then drizzle yuzu juice evenly over the strips. Let rest 2–3 minutes to slightly cure and brighten flavor.

Finish with oil and sauces

In a small bowl whisk together yuzu oil, light soy sauce, and toasted sesame oil. Using a small spoon, lightly brush or drizzle about 1/4 tsp of the mixture over each fish strip just before assembly to avoid making the rice soggy.

Cook sushi rice

Rinse the sushi rice under cold water until the water runs clear (3–4 rinses). Drain 10 minutes. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil, then reduce heat to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine rice vinegar, sugar and 1/4 tsp fine sea salt in a small bowl and stir until sugar dissolves. Transfer cooked rice to a shallow wooden or heatproof bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting-and-folding motions to avoid smashing the grains. Fan the rice as you fold to cool it to body temperature (about 5–7 minutes). Taste and adjust salt if needed.

Prepare nori

Cut each full nori sheet in half crosswise to make 8 rectangles. For each hand roll, you'll use one half-sheet. Keep nori crisp in an airtight container or under a towel until ready to assemble.

Prep garnishes

Julienne the cucumber and thinly slice scallions. Gently wash and dry micro herbs. Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, stirring constantly; remove immediately to avoid burning.

Assemble hand rolls

Place one half nori sheet shiny side down in your palm or on a work surface. With wet fingers (dip in water to prevent sticking), take about 2 tablespoons of seasoned sushi rice and form a compact oblong mound on the left third of the nori (if rolling by hand) or near the bottom edge (if rolling cone-style). Lay 1–2 strips of seasoned branzino on top of the rice. Add a few cucumber julienne, a small pinch of micro shiso, and a sprinkle of toasted sesame seeds and sliced scallion. Finish with a very light grating of yuzu or lemon zest if using, and a final tiny drizzle (about 1/8 tsp) of the yuzu oil/soy mixture over the fish.

Roll and serve

Fold the bottom-left corner of the nori over the filling and roll into a cone or cylinder, sealing the edge with a grain of rice or a fingertip dab of water. Serve immediately so nori stays crisp. Repeat to make 8 hand rolls (yields 4 if using full-sheet size).