Hamachi Negi Rolls Recipe

Slice hamachi

Keep the hamachi very cold. Using a sharp sushi/slicing knife, cut the hamachi into long thin slices roughly 1/8–1/4 inch (3–6 mm) thick and about 2–3 inches (5–7.5 cm) wide and 4–5 inches (10–12 cm) long so they can be wrapped into rolls. Trim away any sinew. Pat dry with paper towel.

Thinly slice scallions on the bias into 2–3 inch lengths. Julienne the cucumber into matchsticks and thinly slice the avocado. If using shiso or microgreens, trim to bite-sized pieces.

Whisk together soy sauce, mirin, sesame oil, rice vinegar, lemon juice, kosher salt, and black pepper in a small bowl. Taste and adjust — the mixture should be balanced, slightly tangy and savory.

Lightly toss half the sliced scallions and the cucumber with 1 tablespoon of the marinade to season them. Reserve the remaining marinade for finishing. Do not soak hamachi in the marinade for long—you want to season, not cure.

Lay a piece of plastic wrap on your work surface. Place a half nori sheet (shiny side down) or soy wrapper on top if you prefer a wrapper. If using sushi rice, spread a thin even layer (about 1/4 cup) across the nori, leaving a 1/2 inch border at the far edge. If skipping rice, proceed with nori or place directly on plastic wrap for nigiri-style rolls.

Arrange 2–3 slices of hamachi lengthwise over the rice/nori so they overlap slightly. Lay a small amount (about 1–2 tablespoons) of seasoned cucumber, a few scallion slices, one or two avocado slices, and a small pinch of microgreens or shiso along one edge of the hamachi.

Using the plastic wrap to help, gently but firmly roll the hamachi over the fillings to form a tight roll, sealing the edge with the nori or by tucking the end of the hamachi under the roll. If using only hamachi (no nori or rice), roll hamachi slices into a cylinder around the fillings and secure by tucking.

Make 8–10 rolls total depending on size of slices and wrappers.

Place the rolls seam-side down on a cutting board. If you used nori and rice and prefer bite-sized pieces, use a very sharp wet knife and cut each roll into 6–8 pieces. If rolls are hamachi-wrapped cylinders, serve whole or cut in half.

Arrange rolls on a platter. Drizzle 1–2 teaspoons of reserved marinade and 1 teaspoon ponzu over each roll (or as desired). Dot or pipe spicy mayo (about 1/2 teaspoon per roll) over the top in a decorative pattern.

Sprinkle toasted sesame seeds and furikake lightly over the rolls. Garnish with thin jalapeño slices if using, a small mound of pickled ginger, and a smear of wasabi on the side.

Serve immediately so the hamachi remains chilled and delicate in texture.

Use only sashimi-grade hamachi from a reputable source and keep it refrigerated until just before slicing. If preparing ahead, keep assembled rolls chilled and consume the same day. Adjust spicy mayo heat to taste.