Hamachi Negi Roll Recipe

Prepare sushi rice

If you don't already have seasoned rice, combine 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp kosher salt in a small saucepan over low heat until sugar dissolves. Fold into 2.5 cups of cooked short-grain rice while it is still hot; fan and mix to cool to slightly warm and place in a covered bowl to keep moist.

Prepare negi and vegetables

Trim and julienne 1 cup scallions (neg i) lengthwise into thin matchsticks. Seed and julienne 1/2 cup Japanese cucumber. Slice 1 avocado thinly and brush lightly with a drop of lemon or vinegar only if desired to prevent browning. Toss negi lightly with 1 tsp toasted sesame oil to soften and perfume.

Prepare hamachi

Using a very sharp knife, slice sashimi-grade hamachi into long, thin strips (approximately 1/8" thick and 3–4" long) so that they will lay nicely on the roll and on top for finishing. Keep chilled until assembly.

Make mayo dressing

Whisk together 2 tbs Japanese mayonnaise and 1/2 tsp soy sauce (and 1/4 tsp yuzu kosho if using) until smooth. This will be used sparingly inside the roll and as a dot on top if desired.

Assemble the roll

Place a bamboo mat wrapped in plastic on the counter. Lay one nori sheet shiny side down on the plastic. Wet your hands and spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1" (2.5 cm) bare strip at the top edge. Flip the nori and rice so rice side is down (inside-out roll). Place a thin line of the mayo dressing about 1/3 of the way from the bottom, then arrange a strip of hamachi lengthwise, a small handful of julienned negi, a few cucumber sticks and 2–3 avocado slices across the center. Press filling gently into a compact line.

Roll tightly

Using the bamboo mat, start at the edge closest to you and lift, rolling away while applying even pressure to form a tight cylinder. Squeeze gently along the mat to seal. Repeat with remaining nori and fillings to make 4 rolls total.

Top and finish

Using a sharp, wet knife, trim the ends of each roll and slice each roll into 6–8 pieces (yield depends on thickness preference). On each slice, drape a thin slice of hamachi across the top or place small ribbons of hamachi inside and outside as preferred. Brush or spoon a small amount of ponzu (about 1 tsp per slice) over the hamachi to lightly cure and flavor. If you used yuzu kosho in the mayo mix, you may skip adding extra on top.

Final garnishes

Sprinkle thinly sliced green onions and toasted sesame seeds over the top. Add microgreens or a small shiso leaf to a few pieces for aroma. Serve with pickled ginger and wasabi on the side. Optionally present a small dish of extra ponzu for dipping.

Arrange sushi on a chilled platter and serve immediately for best texture. If you must store, cover tightly and refrigerate up to 4 hours; note that rice will harden and avocado may brown.