Hamachi Negi Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is clear. Drain and place in a rice cooker or pot with 240 ml water. Cook according to rice cooker instructions or bring to a boil, then reduce to a low simmer, cover and cook 12–15 minutes. Let rest, covered, 10 minutes.

Season rice

While the rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula while fanning the rice to cool to room temperature. Keep covered with a damp cloth to prevent drying.

Slice the sashimi-grade hamachi into thin strips suitable for layering on the roll. Keep chilled until assembly.

Trim and julienne 3 scallion stalks, keeping the white and green parts. Place half the julienned negi in a small bowl and toss with 1 tsp sesame oil and 1 tbs lemon juice; reserve as the dressed negi topping. Keep remaining julienned scallion for inside the roll.

Seed and julienne enough cucumber to yield about 1 cup. Thinly slice 1 avocado and toss lightly with a few drops of lemon juice so it doesn't brown.

Make dipping sauce: combine 60 ml light soy sauce and 1 tbs mirin in a small dish. If you like heat, blend in 1 tsp wasabi (optional). Sprinkle 1 tbs toasted sesame seeds into the sauce or reserve to sprinkle on finished rolls.

Place a nori sheet shiny-side down on the plastic-wrapped bamboo mat. Wet your hands in the small bowl of water to prevent rice sticking.

Spread about 3/4 cup (approx. 150 g) seasoned sushi rice evenly over the nori, leaving a 1–1.5 cm strip at the top edge without rice to seal the roll. Press gently and evenly — do not compress too hard.

Arrange a thin line of julienned cucumber (approx. 2–3 tbs), a few pieces of avocado slices, and a small handful of the raw scallion julienne across the rice about 2–3 cm from the bottom edge of the nori. Optionally brush a little soy–mirin sauce on the nori before placing fillings for extra flavor.

Using the bamboo mat, carefully lift the bottom edge and roll the nori over the fillings, tucking gently to form a tight cylinder. Continue rolling until sealed; wet the exposed nori edge to help it adhere.

Repeat with remaining nori sheets, rice and fillings to make 3–4 rolls (depending on thickness).

Place a rolled sushi seam-side down on the cutting board. Arrange overlapping thin slices of hamachi along the top lengthwise to cover the roll (enough to cover surface). If desired, brush a little soy–mirin mixture on hamachi for sheen.

Sprinkle a generous amount of the dressed julienned negi over the hamachi. Lightly sprinkle toasted sesame seeds over the top.

Use a very sharp knife dipped in water to slice each roll into 6–8 pieces. Clean the knife between cuts (wipe and wet) for clean slices.

Arrange hamachi negi roll pieces on a serving plate. Garnish with pickled ginger (gari) and serve the soy–mirin dipping sauce on the side. Offer additional wasabi if desired.

Consume immediately for best texture and flavor. Refrigerate any leftover hamachi separately and consume within 24 hours.