T - Uramaki Hamachi Recipe

Rinse the sushi rice in a fine-mesh sieve under cold water, swirling with your hand, until the water runs nearly clear (about 6–8 rinses). Drain 10 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot: bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Cool to room temperature.

Transfer hot rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice to body temperature (about 5–8 minutes). Cover with a damp towel to keep warm and slightly moist.

Slice the hamachi against the grain into long strips about 1/4" (6 mm) thick and 3–4" (7–10 cm) long. You should have enough to line 4 rolls (roughly 2 oz fish per roll). Keep chilled until assembly.

Peel and slice the avocado lengthwise into 4–6 thin slices. To prevent browning, keep covered and slightly press lemon or use immediately.

Trim the cucumber to remove seeds (if large) and cut into long thin batons about matchstick thickness.

Have scallions thinly sliced and ready to sprinkle into the roll.

Prepare your bamboo mat by wrapping it with plastic wrap to prevent rice sticking.

Place one nori sheet shiny-side down on the plastic-wrapped mat. Wet your hands with a mixture of water and a little rice vinegar (to keep rice from sticking) and take about 3/4 to 1 cup of prepared sushi rice.

Spread a thin, even layer of rice over the nori to fully cover it, leaving a 1/2" (1 cm) strip along the top edge of the nori free of rice to help seal the roll. Press rice firmly but gently to about 1/4" thick.

Sprinkle a generous, even layer of toasted sesame seeds over the rice. Flip the nori so the rice side is facing down on the mat (nori now facing up).

On the nori surface (now facing up), arrange 2–3 strips of hamachi lengthwise about 3/4" (2 cm) from the bottom edge. Add 2–3 matchsticks of cucumber, a few avocado slices, and a pinch of sliced scallion alongside the fish. If you like a touch of creaminess, dot a little Japanese mayonnaise in a thin line.

Using the bamboo mat, lift the edge closest to you and begin to roll away from you, tucking the filling tightly as you go so the rice ends up on the outside (uramaki). Apply even pressure with the mat to form a tight cylinder, then press along the seam edge to seal.

Repeat for remaining nori sheets and fillings.

If desired, lightly brush the roll exterior with a mixture of yuzu kosho/ponzu or a tiny bit of soy for extra flavor. You may also drizzle a little chili oil or sriracha-mayo on top for heat.

Using a very sharp, wet knife (dip in water between cuts), trim the ends of each roll to neaten. Cut each roll into 8 equal pieces by slicing in the middle first, then halving each piece, wiping the knife between cuts to keep clean slices.

Arrange the pieces on a serving plate. Serve immediately with soy sauce, wasabi and pickled ginger on the side.

Serve within 30 minutes of assembly for best texture. Keep unused fish chilled and only assemble when ready to eat.

Adjust quantities: recipe yields 4 rolls (32 pieces) and serves 4 as part of a sushi meal or 2–3 as a main course.