Hamachi Crispy Rice ‡ Recipe

Cook rice

Rinse the short-grain rice under cold water until the rinse runs clear. Combine rinsed rice and 1 2/3 cups water in a small pot, cover, and bring to a simmer over medium heat. Once simmering, reduce heat to low and cook, covered, for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season and form

Transfer cooked rice to a bowl and while still warm fold in 1 tablespoon rice vinegar, 1/2 tsp sugar, and 1/4 tsp kosher salt. Spread the rice onto a rimmed sheet pan or baking dish to cool to room temperature and let it dry slightly (30–45 minutes) so it firms.

Form into cakes

Once cooled and slightly dry, press the rice into a small loaf pan or a 1-inch-deep ring mold to compact it. Press firmly to remove air and create an even block about 1/2–3/4 inch thick. Turn out the block and cut into 8 rectangles or 8–10 bite-sized pieces. Pat surfaces dry with a paper towel.

Pan-fry until crispy

Heat 1/2 cup neutral oil in a heavy skillet over medium-high heat until shimmering (about 350°F equivalent). Add the rice cakes in a single layer (work in batches if necessary) and press lightly with a spatula to maximize contact. Fry until the bottoms are deep golden and crisp, 3–4 minutes per side. Reduce heat if browning too quickly. Remove to a paper towel-lined rack. Finish with a light drizzle of toasted sesame oil while hot (about 1 tsp total).

While the rice cools, make the quick pickled chili. Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar, and 1/4 tsp salt in a small saucepan and heat just until sugar and salt dissolve. Place the thinly sliced chilies in a small jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate for at least 15 minutes (best 30 minutes) to mellow and slightly pickle. Keep refrigerated until assembly.

Toast sesame seeds in a small dry skillet over medium heat until fragrant and lightly golden, 2–3 minutes, shaking the pan. Let cool. In a small bowl combine toasted sesame seeds, 1 tbsp light soy sauce, 1 tsp mirin, 1 tsp rice vinegar, 1 tbsp minced scallion, 1 tsp minced cilantro (optional), 1/2 tsp toasted sesame oil, and 1/4 tsp sugar. Stir to make a chunky relish and taste — adjust with a pinch more soy or a touch more vinegar if needed.

Prepare the fish: Pat hamachi dry with paper towels. Trim into 8 thin slices or small rectangles (about 1 oz or 22–25 g each) sized to sit on the rice cakes. Lightly season both sides of the hamachi with 1/4 tsp fine sea salt and a light grinding of black pepper.

Optional quick sear (for contrast): Heat 1 tsp neutral oil in a nonstick skillet over high heat until shimmering. Quickly sear the edges of each hamachi piece 5–8 seconds per side just to warm and slightly color the exterior, or skip searing to serve fully raw. Remove immediately and let rest briefly.

Warm the crispy rice briefly if cooled: place rice cakes on a sheet tray in a 300°F (150°C) oven for 3–5 minutes or pop in a hot dry skillet 30 seconds per side to revive crispness.

Top each crispy rice cake with a slice of hamachi. Spoon about 1/2 to 1 teaspoon of sesame relish onto each fish piece, centered. Add 1–2 thin slices of pickled chili on top (drain excess pickling liquid).

Garnish each piece with a few microgreens or a small cilantro leaf, a scattering of sliced green scallion, and a pinch of furikake or extra toasted sesame seeds. Serve immediately with optional soy/tamari on the side.