Hamachi Crispy Rice Recipe

Cook rice

Rinse the short-grain rice under cold water until the rinse runs mostly clear (about 6–8 rinses). Drain and combine with 480 ml water in a heavy pot or rice cooker. If using stovetop: bring to a boil, reduce heat to low, cover and cook 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar and 1 tbs sugar in a small pan or microwave until sugar dissolves. Stir in 3 tsp fine sea salt until dissolved. Gently fold the seasoning into the hot rice with a rice paddle or spatula using cutting and folding motions to avoid smashing the grains. Spread rice in an even layer on a rimmed sheet tray to cool to room temperature (about 20–25 minutes).

Form rice blocks

Lightly wet your hands with water mixed with 1 tsp rice wine vinegar. Press cooled rice into a small square or rectangular mold (or form by hand) to make 1" x 2" x 1/2" blocks (approximately 12–16 pieces depending on desired size). Press firmly so the rice holds together but avoid over-compressing.

Compress and chill

Place rice blocks on a sheet tray lined with parchment and refrigerate 15–30 minutes to firm up. This helps them hold their shape during frying or searing.

Pan-sear (preferred) or deep-fry

Pan-sear method: In a nonstick or stainless skillet, heat 1 cup neutral oil over medium-high until shimmering. Add rice blocks, pressing slightly to increase contact, and cook without moving until deeply golden and crisp on the bottom, about 3–4 minutes. Flip and crisp the other side 2–3 minutes. Drain on paper towels and season lightly with 1/2 tsp kosher salt while hot. Deep-fry option: Heat vegetable oil to 350°F (175°C) and fry blocks 2–3 minutes until golden and drain and season immediately.

Soften cream cheese in a bowl until smooth. Whisk in prepared wasabi paste, 2 tbs Japanese mayonnaise and 1 tsp lemon juice until homogeneous. In a separate small bowl, whip 3 tbs cold heavy cream to soft peaks and fold into the cream cheese mixture to lighten. Adjust seasoning with a pinch of salt and additional wasabi to taste for heat. Transfer to a piping bag or squeeze bottle and chill until assembly.

Whisk together 3 tbs light soy sauce, 2 tbs yuzu juice (or lemon), 1 tbs mirin, 1 tsp rice vinegar and 2 tbs cold dashi. If using, dissolve 1/2 tsp white miso in a little of the mixture first then whisk back in for extra body. Taste and adjust balance—ponzu should be bright and slightly salty. Chill until ready to use.

Prepare hamachi

Using a very sharp knife, slice the sashimi-grade hamachi into thin rectangles or bias slices about 1/8"–3/16" thick and roughly the same length as the rice blocks. Pat dry on paper towel to remove surface moisture.

Prepare serrano and other garnishes

Thinly slice the Serrano chile into rounds. If you want less heat, remove seeds and ribs before slicing. Toast sesame seeds in a dry pan over medium heat until fragrant, 1–2 minutes. Thinly slice scallion and measure out microgreens.

Place warm crispy rice on a serving board or platter. Pipe or spoon a small quenelle of wasabi mousse (about 1/2 tsp) onto each rice block.

Gently drape a slice of hamachi over each mousse-topped rice, pressing lightly so the fish adheres to the mousse and rice.

Drizzle a few drops of white ponzu around each piece and a scant 1/4 tsp directly on top of the hamachi to taste. Garnish each piece with a thin slice of Serrano (or half-slice), a few microgreens or scallion threads, and a sprinkle of toasted sesame seeds.

Serve immediately so the rice remains crisp. Offer extra white ponzu and wasabi mousse on the side.