Hamachi - Yellowtail Nigiri Recipe
Make Hamachi - Yellowtail Nigiri Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Hamachi Topping
Method
Prepare Sushi Rice
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.
Season the Rice
Transfer the cooked rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in without mashing the grains. Allow the rice to cool to room temperature.
Prepare Hamachi Nigiri
Slice the Hamachi
Using a sharp knife, cut the fresh Hamachi into thin slices, about 1/4 inch thick. Ensure the knife is wet to prevent sticking.
Form the Rice Balls
Wet your hands with water to prevent sticking. Take a small amount of seasoned sushi rice (about 1 oz) and shape it into an oval ball.
Assemble the Nigiri
Place a slice of Hamachi on top of each rice ball. Optionally, spread a small amount of wasabi on the rice before adding the fish.
Serve
Arrange the nigiri on a plate. Serve with soy sauce and pickled ginger on the side.