Green Flash Nigiri Recipe
torched Hamachi, crispy shallots-garlic chili, shishito peppers, serrano & scallions
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Ingredients
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Nigiri Base
Toppings
Method
Prepare Sushi Rice
- 1
Cook Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove according to package instructions with 2 cups of water.
- 2
Season Rice
In a small saucepan, combine 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Heat gently until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Toppings
- 3
Torch Hamachi
Slice the 8 ounces of Hamachi into thin pieces. Using a kitchen torch, gently sear the surface of each slice until it turns slightly opaque and begins to caramelize. Set aside.
- 4
- 5
Prepare Shishito Peppers
In the same pan, add the 4 whole shishito peppers and sauté for 2-3 minutes until they begin to blister. Remove from heat and set aside.
- 6
Slice Serrano Pepper and Scallions
Thinly slice the 1 serrano pepper and chop the 2 scallions into fine pieces. Set aside for garnish.
Assemble Nigiri
- 7
Form Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice and shape it into an oval mound. Repeat until all the rice is formed into nigiri bases.
- 8
Top with Hamachi
Place a slice of the torched Hamachi on each sushi rice mound.
- 9
Garnish
Sprinkle crispy shallots and garlic over the Hamachi. Top with sautéed shishito peppers, sliced serrano pepper, and chopped scallions.
- 10
Finish
Drizzle a small amount of soy sauce and sesame oil over each nigiri for added flavor. Serve immediately.