Hibachi Sushi Recipe

Rinse and Cook Rice

Place the short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently rubbing the grains, until the water runs clear (about 3–5 minutes). Drain for 10 minutes. Combine the rinsed rice and 480 ml water in a heavy-bottomed saucepan (or rice cooker). Bring to a boil over medium-high heat with the lid on, then reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season Rice

While the rice cooks, warm the rice vinegar, granulated sugar, and kosher salt in a small saucepan over low heat just until the sugar dissolves (do not boil). Transfer the cooked rice to a shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula, using a cutting-and-fanning motion to separate grains and cool the rice to near room temperature. Cover with a damp towel to keep moist while assembling (about 15 minutes).

Prepare proteins and vegetables: pat the tuna and salmon dry with paper towels and slice into thin, even strips suitable for laying over rolls or placing inside. Halve, pit and thinly slice the avocado; toss slices lightly with a few drops of lemon juice to prevent browning. Julienne the cucumber and shred the imitation crab. Thinly slice green onions and toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside.

Set up a clean work surface with a bamboo sushi mat (or plastic wrap). Place a nori sheet shiny-side down on the mat. If using soy paper, position it on the nori or use it alone. With wet hands, take about 0.5 cup of seasoned sushi rice and evenly spread it over the nori, leaving a 1–2 cm border at the top edge. Do not press too hard; keep the rice airy.

Place desired fillings in a line about 2–3 cm from the bottom edge: a few strips of tuna or salmon, some shredded crab, julienned cucumber, and 2–3 avocado slices. Optionally sprinkle with a little toasted sesame and sliced green onion.

Using the bamboo mat, roll the nori tightly from the bottom, pressing gently to form a compact roll. Seal the edge with a little water on the nori border. Repeat to make 4 rolls, or adjust quantities to yield 8–10 cut pieces per roll.

Using a sharp, wet knife, slice each roll into 8 pieces. Wipe the knife with a damp cloth between cuts to get clean edges.

Prepare hibachi-style sauce: whisk together 120 ml soy sauce, 2 tbsp mirin, 1 tsp sesame oil, and 1 tsp sriracha (adjust heat to taste). For a creamy drizzle, mix 4 tbsp mayonnaise with 1 tsp sriracha and a little water to thin to drizzling consistency. Keep ponzu on the side for dipping if using.

Heat a large flat skillet or hibachi/griddle over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp butter. When foaming, add minced garlic and sauté 20–30 seconds until fragrant but not browned. Add a handful of sushi pieces (or place thin slices of salmon/tuna separately) and quickly sear the fish for 10–20 seconds per side if you want a partially seared (tataki) effect. Remove fish immediately to avoid overcooking.

Alternatively, brush assembled roll tops with a little soy-mirin mixture and quickly sear on the grill for 5–10 seconds to meld flavors (optional).

Arrange sushi pieces on a serving platter. Drizzle with the creamy spicy mayo and hibachi-style soy-mirin sauce. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve with pickled ginger, wasabi paste, lemon wedges, and ponzu or extra soy sauce on the side.