Unagi & Hamachi Maki Recipe

Rinse the Rice

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

Combine the rinsed sushi rice and water in a rice cooker and cook according to the rice cooker's instructions.

Season the Rice

Once the rice is cooked, transfer to a large bowl. Mix together rice vinegar, sugar, and salt until dissolved, then pour over the warm rice. Fold gently with a spatula to combine and let cool.

Slice Ingredients

Thinly slice the mango and jalapeno. Prepare the unagi and hamachi by cutting them into long strips, if not already done.

Prepare Garlic Chips

If not using store-bought, fry thinly sliced garlic in oil until golden and crispy. Drain on paper towels and set aside.

Combine Umami Mayo

In a small bowl, mix umami mayo with any additional seasonings if desired.

Lay Out Nori

Place a nori sheet shiny side down on a bamboo sushi mat.

Spread Sushi Rice

Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top.

Add Fillings

Layer unagi, hamachi, mango slices, jalapeno, umami crab, a drizzle of umami mayo, garlic chips, and orange tobiko over the rice.

Roll the Sushi

Starting from the bottom, carefully lift the mat and roll the nori over the fillings, applying gentle pressure to form a tight roll. Continue rolling until the nori seals at the top.

Slice the Maki

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Plate the Maki

Arrange the sliced maki on a serving platter. Drizzle with sweet tamari to taste and serve with additional umami mayo on the side.