Hamachi Maki Recipe

Rinse the Rice

Rinse the sushi rice under cold water until the water runs clear. This helps to remove excess starch.

Cook the Rice

Combine the rinsed sushi rice and water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.

Prepare Hamachi

Slice the hamachi into thin strips, about ½ inch wide.

Prepare Avocado

Cut the avocado in half, remove the pit, and slice it into thin strips.

Prepare Fried Leeks

If you haven't done so, fry leeks until golden brown and crispy. Set aside to cool.

Mix Soy Sauce

In a small bowl, combine soy sauce, grated ginger, and minced garlic. Stir well and set aside.

Prepare Sushi Mat

Lay a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down.

Add Sushi Rice

Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

Add Fillings

Lay the hamachi, avocado, and fried leeks in a line across the center of the rice.

Roll the Maki

Using the sushi mat, carefully roll the nori away from you, pressing gently but firmly. Roll until the filling is enclosed and the top edge of the nori sticks to the rice.

Slice the Maki

Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.

Serve the Maki

Arrange the sliced maki on a plate and serve with pickled ginger and wasabi on the side.