Haiku Recipe
maguro sashimi and spicy hamachi roll with grilled teriyaki chicken
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Ingredients
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Sashimi and Rolls
Method
Preparation
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a rice cooker or boiling method. Once cooked, let it cool and mix with rice vinegar, sugar, and salt.
- 2
Slice the Fish
Using a sharp knife, slice the maguro and hamachi into thin sashimi pieces, about 1/4 inch thick. Arrange on a plate.
- 3
Make the Spicy Hamachi Roll
On a bamboo sushi mat, place a sheet of nori, shiny side down. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place slices of hamachi, cucumber, and avocado in a line across the center. Drizzle with spicy mayo. Roll the sushi tightly using the mat, then slice into 6-8 pieces.
- 4
Grill the Teriyaki Chicken
Marinate chicken breasts in teriyaki sauce for at least 30 minutes. Preheat a grill or grill pan over medium heat. Grill the chicken for 6-7 minutes on each side, or until cooked through. Let it rest for a few minutes before slicing.
- 5
Serve
Arrange the sliced maguro sashimi on a plate with the spicy hamachi rolls and sliced teriyaki chicken. Serve with soy sauce, pickled ginger, and wasabi on the side.
