Hamachi-nigiri Recipe

Name: Tanuki River Landings Hamachi-Nigiri Recipe
Cook time: 45 min
Total time: 45 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 1.5 cups sushi rice (short-grain Japanese rice); 1.7 cups water (for cooking rice); 3 tbs rice vinegar; 1 tbs granulated sugar; 3 tsp fine sea salt; 10 oz fresh hamachi (yellowtail) sashimi-grade, skin removed; 2 tsp wasabi (preferably freshly grated or paste); 0 to taste soy sauce (for serving); 0 to taste pickled ginger (gari) for serving; 1 tsp toasted sesame oil (optional, for brushing); 1 tbs microgreens or finely sliced scallion (optional); 0.25 tsp kosher salt (for gentle seasoning, optional)

Inspired by Tanuki River Landing

Time45m

Serves5

Japanese Yellowtail

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Ingredients

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Rice

1 1/2 cups sushi rice (short-grain Japanese rice)

1.7 cups water (for cooking rice)

3 tbs Rice vinegar

1 tbs granulated sugar

3 tsp fine sea salt

Fish & Toppings

10 oz fresh hamachi (yellowtail) sashimi-grade, skin removed

2 tsp wasabi (preferably freshly grated or paste)

0 to taste soy sauce (for serving)

0 to taste pickled ginger (gari) for serving

Finish & Optional Garnishes

1 tsp toasted sesame oil (optional, for brushing)

1 tbs microgreens or finely sliced scallion (optional)

1/4 tsp kosher salt (for gentle seasoning, optional)

Method

Rice

Rinse and soak rice

Place sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, gently rubbing grains with your hand until water runs clear. Drain and let rice sit 20–30 minutes to hydrate.

Cook rice

Combine the rinsed rice and 1.7 cups water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, combine rice vinegar, sugar, and salt in a small bowl; stir until sugar and salt dissolve (warm slightly if needed).

Season rice

Transfer hot cooked rice to a large shallow nonreactive bowl (hangiri or wide bowl). Gently fold in the sushi vinegar using a wooden paddle or spatula with cutting and fanning motions to cool rice quickly and keep grains separate. Fan rice while folding until it reaches near room temperature but still slightly warm (about 10 minutes). Cover with a damp cloth to keep moist.

Fish & Assembly

Slice hamachi

Using a very sharp knife, slice the hamachi across the grain into 10 pieces about 1/4"–3/8" thick and 2–3 inches long suitable for draping over nigiri. Keep fish chilled until assembly.

Form rice nigiri

Wet your hands with a mixture of cold water and a little rice vinegar (to prevent sticking). Take about 20–24 g (roughly 2 tbs) of seasoned sushi rice and shape it into an oblong mound by gently pressing and tucking — firm but not compacted. Repeat to make 10 rice mounds.

Add wasabi and top with hamachi

Lightly dab a small amount (about 1/8–1/4 tsp) of wasabi on the underside center of each fish slice. Place the fish, wasabi-side down, onto a rice mound and gently press the fish to the rice with your fingers, forming a clean bond without crushing the rice.

Optional finishing

If using, very lightly brush the top of each hamachi slice with a tiny amount of toasted sesame oil (a few drops) and sprinkle a tiny pinch of kosher salt or place a small garnish of microgreens or sliced scallion on top.

Plate and serve

Arrange the hamachi nigiri on a platter. Serve immediately with soy sauce, pickled ginger, and extra wasabi at the table. Nigiri is best eaten within 20–30 minutes of forming to maintain rice texture and fish freshness.