Unagi & Hamachi Maki Recipe
mango, jalapeno, garlic chips, umami crab, umami mayo, orange tobiko, sweet tamari
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Filling
Sauces and Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed rice and 2.5 cups of water in a rice cooker and cook according to the rice cooker instructions, or bring to a boil in a pot, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow cooling to room temperature.
Prepare the Filling
- 4
Prepare Ingredients
Slice the unagi and hamachi into thin, long strips. Cut the mango into thin slices and jalapeno into thin rings. Have your garlic chips and umami crab ready for assembly.
Assemble Maki
- 5
Lay Out Nori
Place a sheet of nori (seaweed) shiny side down on a bamboo sushi mat.
- 6
Spread Sushi Rice
Wet your hands and grab a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.
- 7
Add Fillings
In the center of the rice, layer the unagi, hamachi, mango slices, jalapeno, garlic chips, and umami crab.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a bit of water.
- 9
Slice the Roll
Use a sharp knife to slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean edges.
Finish the Maki
- 10
Add Sauces and Finish
Drizzle umami mayo over the sliced sushi and top with orange tobiko. Serve with sweet tamari on the side for dipping.